1 8-inch vegan pie crust (can be store bought or homemade). We love a graham cracker crust for this!
16 oz vegan cream cheese, room temperature
2/3 cup sugar
2 TBS cornstarch or tapioca starch
3 TBS warm water mixed with 1 TBS Coconut Cloud Vanilla creamer
1 TBS lemon juice
1 tsp Vanilla extract
- Preheat over to 350F degrees. Prepare pie crust in an 8-inch pan and set aside.
- In a large bowl, add softened cream cheese with sugar and beat on low until smooth and creamy. While still on low add in the cornstarch, coconut creamer mixture, lemon juice, and vanilla extract. Continue to beat on low until combined. Then turn mixer on high and continue beating until smooth.
- Transfer the cheesecake mixture into the prepared pie crust. Bake for 40-45 minutes.
- Remove from the oven and let cool completely. Once cool, refrigerate for at least 4 hours or overnight. Serve as is or with fresh fruit!