Looking for a last-minute dish to take to a party this 4th of July? How about a red, white and blue dessert? This non-dairy cheesecake only takes about an hour and a half to prepare!
- 3/4 cup Earth Balance butter
- 2 cups graham cracker crumbs
- 1 (12-ounce) package silken tofu
- 1 cup nondairy cream cheese
- 1 tablespoon safflower oil
- 1/4 cup maple syrup plus an additional 1 to 2 teaspoons if using a fresh fruit topping
- 1/4 cup soy milk
- 2 teaspoons arrowroot
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon or orange extract (optional)
- Fresh mixed berries for topping (or frozen mixed berries, thawed)
Preheat the oven to 350°F. Oil an 8" or 9" springform pan. Melt the butter in a small saucepan. Turn off the heat, and stir in the graham cracker crumbs. Press the crumb mixture into the bottom and slightly up the sides of the prepared pan, and bake for 5 minutes. Let cool on a baking rack. Combine the tofu, cream cheese, oil, 1/4 cup syrup, milk, arrowroot, vanilla extract, and citrus extract (if using) in a blender or food processor and process until smooth.
Pour the mixture into the graham cracker crust, and smooth the top with a spatula. Bake the cheesecake for 45 minutes to 1 hour. Let the cheesecake cool to room temperature. If using fresh berries, toss them with 1 to 2 teaspoons syrup to create a slightly glazed effect. Top the cheesecake with the berries, and chill until you’re ready to serve.
Tip: To make graham cracker crumbs, place graham cracker squares in a sealed plastic bag and smash with a rolling pin, or grind graham cracker squares in a food processor. You’ll need 12 to 13 graham cracker squares to make 2 cups of graham cracker crumbs.