This cheesecake is so good and tastes so much like cheese that it is hard to believe it isn't. Perfect to serve with a meat meal or for those that are lactose intolerant. Excellent with strawberries, chocolate shavings or just plain as it comes out of the oven looking beautiful. This recipe is so easy and is virtually impossible to mess up!


2 8 oz. (230 grams) containers of Tofutti cream cheese (make sure to get plain and not a flavored version)

2 eggs

1 tablespoon lemon juice

1/2 cup of sugar

1 teaspoon of vanilla

1 ready-to-use graham cracker pie crust

Mix all ingredients together. Easiest when the "cream cheese" is first mashed with a fork. Use an electric hand blender for a few seconds just to get rid of any remaining lumps.

Pour into the pie crust. Should fill to exactly the top.

Cook uncovered for 1/2 an hour at 350°F / 180°C. If after 1/2 hour the top is still liquidy, cook another 10 minutes or so until it is starting to turn brown. Cool completely before serving. Enjoy!