Vegan No-Bake Strawberry "Cheese"cake

Ingredients:

Filling:

12 ounces Tofutti brand better than cream cheese, softened

1/3 cup sugar

8 ounces Tofutti brand imitation sour cream

3 teaspoons vanilla extract

4 ounces dairy free whipped topping, thawed

1 pound fresh strawberries, hulled and sliced vertically

Crust:

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted margarine spread, such as earth balance brand

If you can find a vegan prepared graham cracker crust, go for it. I couldn't find one, and this one is really simple to make.

Directions:

Preheat oven to 350 degrees. Combine graham cracker crumbs with 1/4 cup of sugar and 1/3 cup melted earth balance. Press mixture into 9-inch pie plate and bake for 8 min. Cool completely.

In a Kitchen Aid mixer, add all the toffuti better than cream cheese into the bowl (1 and a half containers). Turn mixer on and beat until smooth. Gradually add and beat in sugar. Add and beat in the sour cream and vanilla until just combined (don't over mix). Using a rubber scraper, fold in the whipped topping. Scrape the mixture into the pie crust. Refrigerate over night. Starting at the edges arrange strawberries in a circular pattern. The outer layer should all be facing the same direction, the next layer should have the berries pointing up, and the center should leave leaves for garnish.

This is actually a vegan variation of the cheesecake recipe I found on my iphone app. I wanted to make a vegan version and it came out great! The texture is very creamy and light and it is super easy to make.