Cherry Cheezecake

Cherry Cheezecake

40

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

2 h 50 m servings 730 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

40
  1. 47 Ratings

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Most helpful positive review

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...

Most helpful critical review

Although the flavor was pretty good, this didn't really turn out that well. I may try it again, although If I do I'll use a muffin pan to make individual portions.

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 ...

I am an avid cheesecake fan, and I found this recipe to be just as good, if not better than the real thing! I made this recipe because my mother-in-law is allergic to dairy and I wanted to surp...

This was just amazing! I had my doubts at first and thought I would give it a shot. The crust held beautifully together and so did the 'cheese'. My parents loved it and even had seconds swearing...

Thank you *sooo* much!!! I have finally found a **great** tasting vegan cheezecake!!! Yeeeaaaahhhh!!! **smile** Please do try this, it is awesome and everyone I served it to loved it. Absolutely...

This was a fabulous cheesecake, and I will be making it again in the near future. It certainly is a healthier version than the typical, "dairy" cheesecake. However,I have to disagree with EMAZUR...

Everyone I've served it to has loved it!

I love this recipe. It is so goooood. I used a shortbread cookie crust, it really works well with the lemon in the filling. I will make this again and again. Thank you for this great cheezecak...