Rating: 4.5 stars
47 Ratings
  • 5 star values: 39
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

cook:
40 mins
additional:
2 hrs
total:
2 hrs 50 mins
prep:
10 mins
Servings:
8
Yield:
1 9-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

365 calories; protein 5g; carbohydrates 63.6g; fat 11g; sodium 287.6mg. Full Nutrition
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