Let your vegan cream cheese and sour cream warm to room temp if possible. (If you’re in a hurry, just go for it, it’ll just be a little more difficult to whip or blend.)Preheat your oven to 350 degrees.
Empty two 8 oz containers of vegan cream cheese, and one 12 oz container of vegan sour cream into a blender (you can also use a bowl and electric beaters for this!). Add fresh lemon juice, sugar, flour, and vanilla extract to blender (or bowl) and blend away.
Blend (or beat with electric beaters) until absolutely smooth and creamy. Pour into an extra large prepared graham cracker pie crust.
Keep the center of the cheesecake slightly higher than the edges if possible.
Gently place in the oven and bake on middle rack at 350 degrees for 50-55 minutes or until center appears mostly set. (You will see the cheesecake puff up considerably during baking. It will deflate after and that is perfectly normal.)Allow the vegan cheesecake to cool on a wire rack until close to room temperature, then cover and place in the refrigerator for at least 6 hours or overnight.
Warm one cup of frozen raspberries either in a pot on the stove or in the microwave. Using a sieve, drain the raspberry juice, saving the pulp for smoothies or other recipes.
Add 2 tablespoons of agave syrup or sugar to your raspberry juice to sweeten. If your raspberry juice is room temp or cooler, you can add 1 – 1 ½ teaspoons of cornstarch directly to it. If it is warm, first dissolve the cornstarch in a tablespoon of water, then add to your raspberry mixture.Whisk continuously over medium heat until thickened and set aside.
Take one quarter cup of vegan chocolate chips and 1 teaspoon of coconut oil, and place in the microwave for 1 minute 30 seconds or (warm to melty state in a saucepan on the stove).
Remove from the microwave and stir. If all chips are melted, you’re ready to drizzle, otherwise microwave further in 20 second increments, stirring each time to see if completely melted!
Now you’re ready to slice your cheesecake, add your drizzles, and devour!
This Cheesecake easily serves 8.Please note that I used an extra-large size prepared graham cracker crust for this recipe!
Can I freeze this vegan cheesecake?
Yes, it can be frozen, be freezing does slightly alter the texture, so it may not be quite as smooth.