Avg. rating 5 from 2 votes.
Recipe Created By: Kate Hanley
2 tubs soy cream cheese
1/2 cup sugar
1 tsp vanilla
Mix together soy cream cheese, sugar, and vanilla until well blended. Add egg. Pour into pre-made, safe graham crust and bake at 300F for 1 hour. Refrigerate for two hours.
This is quite yummy, and is only slightly *softer* in texture than regular cheesecake. I use vanilla extract, but this recipe also works well with other extracts such as almond, etc.
This recipe submitted with permission by Kristin J.
I have not tried this recipe with any egg substitutes.
Use a graham cracker crust that is safe for your allergens. You can make your own Graham Cracker Crust using safe graham cracker crumbs if premade ones are not safe.
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions