Vegan Raspberry Cheesecake

• 1 (16 ounce) container of plain vegan cream cheese
• 1 tablespoon lemon juice
• 12 ounces firm tofu (2/3 of a 15 oz. package)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (6 ounce) container vegan raspberry yogurt
• 1/4 teaspoon cinnamon
• 1/8 cup vanilla-flavored soymilk
• vegan graham cracker crust
• raspberry pie filling, to top
• fresh raspberry (to garnish)

1. Preheat oven to 400 degrees.
2. Crumble tofu by hand and then put into a blender along with all pie ingredients.
3. Blend until completely smooth- this will be relatively thick.
4. Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top.
5. Remove from oven and refrigerate several hours until cold.
6. Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.

cream cheese, lemon juice, sugar, vanilla, raspberry yogurt, cinnamon, vanillaflavored soymilk, graham cracker crust, raspberry pie filling, fresh raspberry

Taken from www.food.com/recipe/vegan-raspberry-cheesecake-209750 (may not work)