Cherry Cheezecake

10 ingredients
5 steps

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup real maple syrup
  • 1 (8 ounce) package firm silken tofu
  • 1 (8 ounce) container nondairy cream cheese
  • 1 tablespoon lemon zest
  • 1 1/2 lemons, juiced
  • 1 cup confectioners' sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons soy milk
  • 1 (21 ounce) can cherry pie filling

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 5
    Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.

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