Ingredients (makes 1 9-inch spring-form pan or 1 dozen individual cheesecakes):

• Crust: 1 prepared Cocoa Chia Seed Crust
• 16 ounces vegan cream cheese
• 1 12-oz package firm silken tofu
• 3/4 – 1 Cup granulated sugar
• 1/2 C flour (I used a 50/50 blend of sorghum and white rice flour to make this gluten-free)
• 1/4 Cup non-dairy milk (I used creamy hemp milk)
• 1 1/2-oz package fresh raspberries
• 1 lemon, zested and juiced
• 1 Tablespoon vanilla extract
• 1 teaspoon arrowroot or corn starch

Directions:

1. Preheat your oven to 325 degrees Fahrenheit.  In your food processor, cream your cream cheese and tofu until there are no lumps.  Add in the sugar, vanilla extract, lemon zest and juice, milk, and blend until smooth.  Add in your arrowroot (or cornstarch) and flour.  Blend until combined.  Add in your raspberries and process until smooth. 
2. Bake your cheesecakes for 50-60 minutes (the center will still jiggle).  Turn the oven off and leave open a crack and let your cheesecake rest for 30 minutes.  Place your cheesecake on a cooling wrack. Once cool, pop them in your refrigerator for at least 4 hours (ideally overnight!). 
3. I topped my Razzamatazz Cheesecakes with fresh raspberry puree, fresh raspberries, and a nice hunk of my homemade dark chocolate (I can’t resist raspberries and chocolate!).

4. Enjoy eating whole!