ππ»π΄πΏπ²π±πΆπ²π»ππ -For the Crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup vegan butter, melted -For the Filling: 2 cups vegan cream cheese, softened 1/2 cup powdered sugar Zest of 2 lemons 1/4 cup lemon juice 1 teaspoon vanilla extract 1 cup vegan whipped cream ππΆπΏπ²π°ππΆπΌπ»π In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted vegan butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Place the crust in the refrigerator to chill while preparing the filling. In another mixing bowl, beat the softened vegan cream cheese until smooth and creamy. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese, mixing until well combined. Gently fold in the vegan whipped cream until the mixture is smooth and uniform in texture. Pour the filling over the chilled graham cracker crust in the springform pan, spreading it out evenly with a spatula. Smooth the top of the cheesecake with the spatula, then cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set. Once the cheesecake is set, carefully remove it from the springform pan and transfer it to a serving platter. Slice the cheesecake into wedges and serve chilled. Enjoy! Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes | Kcal: 250 kcal per serving | Servings: Makes 8-10 servings
