Cherry Cheezecake

Cherry Cheezecake

39

"Great tasting cheesecake...fools even the most ardent dairy fans."

Ingredients

2 h 50 m {{adjustedServings}} servings 730 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 730 kcal
  • 37%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 127.2g
  • 41%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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

39
  1. 46 Ratings

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Excellent recipe!!! With some fine-tuning -- as per the suggestion of 2 earlier reviews, I used less lemon juice and lemon zest than suggested here. I also, since I thought the number of ser...

This is an exceptional cheesecake recipe...it is SO good!! Quite delectable--the texture is so smooth and creamy, and the flavor is divine--pure cheesecake decadence! The only difference I not...

This recipe would surprise even the most die-hard non-vegans. Yummy and light. Recipe calls for too much lemon juice. I used the juice of one lemon and even that was too much. Next time I ...