This was a recipe I modified from one of those “Tasty” videos, and wow-zer, it was great.
- two tubs vegan tofutti cream cheese
- 1.5 cups sugar
- 1 TBsp flax seed mixed with 2 Tbsp water
- 1 tsp vanilla
- two packages of vegan crescent rolls
- one bowl with 1/2 cup sugar and 2 Tbsp cinnamon mixed together.
Mix together the cream cheese, sugar, flax seed and vanilla for the inner cheesecake part, then set aside.
Next layer the cheese cake on top of that.
Then another layer of crescent rolls.
Then top with the cinnamon and sugar mixture.
Bake at 350×30 minutes.
Though you should store it in the fridge, it is served best warm (I would microwave a slice for 10-15 seconds before eating).
The Veganaut described this as the offspring if cheesecake, bread pudding, and churros made love.