A sweet and tangy no-bake vegan cheesecake. Easy, quick and a total crowdpleaser.
Blend graham crackers in blender until fine crumbs form.
Pour into medium bowl, add melted butter and stir until well combined.
Press mixture into pie pan. If you would like a firm crust, you can throw this in the freezer while you prepare the rest of the ingredients.
Use an electric mixer on medium-high speed to whip the cream cheese and coco whip until blended. Do not overmix.
Beat in lemon juice, vanilla and sugar, scraping the sides of the bowl as necessary.
Pour the filling into crust, cover and refrigerate until firm, about 3 hours. (**If you're in a hurry, freezing the filling for around 1.5 hours can yield similar results)