Cherry Cheezecake

  • Recipe By
  • Published Nov 29th
  • Ready In2h 50m
  • Servings4
  • Calories730
Great tasting cheesecake...fools even the most ardent dairy fans.

Cherry Cheezecake Ingredients

The following are the ingredients needed to make delicious Cherry Cheezecake for 4 servings:

  • 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

Cherry Cheezecake Cooking Instructions

  • Prep10m
  • Cook40m
  • Ready In2h 50m

To cook Cherry Cheezecake, you need about 10 minutes of preparation time. The time needed to cook this Cherry Cheezecake is about 40 minutes , and you can serve your Cherry Cheezecake within 2 hours 50 minutes . The following are the steps to cook Cherry Cheezecake easily:

  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.

Nutrition Facts

Per Serving: 730 calories; 22 grams of fat; 127.2 grams of carbohydrates; 10.1 grams of protein; 0 milligrams of cholesterol; 575 milligrams of sodium.

  1. Jul 23rd 2008

    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 ...

  2. Aug 1st 2007

    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 cheezecake.

  3. Dec 26th 2006

    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 ...

  4. Aug 3rd 2002

    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 ...

  5. Jul 9th 2002

    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 tim ...

  6. Jul 2nd 2002

    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. Absolu ...

  7. Oct 7th 2001

    Everyone I've served it to has loved it!

  8. Sep 30th 2000

    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 swea ...

  9. Sep 17th 2000

    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 EM ...