Aloha, Vegan MoFo & Vegan Guava Cheesecake.

vegmfAloha from Maui. So, I’m a little late to the party. It was a holiday and a flight to my favorite island. But I’m here now. And here with this Guava Cheesecake Pie.

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Guava Cheesecake Pie

Ingredients:

1 graham cracker pie crust (you can make it in a pie plate like I did, or for more traditional cheesecake, use a springform pan no larger than 8”)

2 packages Daiya Cream Cheese (room temp or close to)

½ c guava jam or paste

¼ c unbleached cane sugar

½ tsp vanilla extract

2 tsp Ener-G Egg Replacer

Method:

Preheat oven to 350°F. Beat the cream cheese, guava jam, sugar, vanilla & egg replacer together in your stand mixer or with a handheld mixer until well mixed. Scrape the cream cheese/guava mixture into your prepared graham cracker crust and bake around 45-50 min. The pie will be a bit jiggly in the center still, but it will firm up as it cools. Let the pie cool for a bit and then place it in the refrigerator for a minimum of 3 hours, but preferably overnight.

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6 thoughts on “Aloha, Vegan MoFo & Vegan Guava Cheesecake.

  1. Hmm… cheesecake! I never tried vegan cheesecake before but that needs to change~!
    I am talking sandwich toppings today. I hope you will stop by!

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