• 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

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

Nutritional Information

Amount Per Serving  Calories: 730 | Total Fat: 22g | Cholesterol: 0mg Powered by ESHA Nutrient Database Nutritional Information Cherry Cheezecake Servings Per Recipe: 4 Amount Per Serving Calories: 730

  • Total Fat: 22g
  • Cholesterol: 0mg
  • Sodium: 575mg
  • Total Carbs: 127.2g
  •     Dietary Fiber: 4.3g
  • Protein: 10.1g