Cherry Cheezecake

This vegan version of an all time favorite dessert will have you coming back for seconds. A graham cracker crumb crust is filled with tofu, nondairy cream cheese, lemon juice and zest, soy milk and cherry pie filling.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 365 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 cup confectioners' sugar
• 2 cups graham cracker crumbs
• 1 (21 ounce) can cherry pie filling
• 1 tablespoon cornstarch
• ¼ cup real maple syrup
• 1 ½ lemons, juiced
• 1 (8 ounce) package firm silken tofu
• 1 (8 ounce) container nondairy cream cheese
• 2 tablespoons soy milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup. Press into a 9 inch pie tin. Bake for 5 minutes.

Step 3

In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in soy milk, and add to the blender. Blend until smooth. Pour filling into crust.

Step 4

Bake for 25 minutes at 350 degrees F (175 degrees C). Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set. Cool on a wire rack, and then chill for several hours.

Step 5

Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.