Cherry cheezecake...mmmmm!

Yesterday I made a cherry "cheese" cake and ate the whole thing that day it was so good. Vegan cherry cheesecake is the bomb.

 

• 1 (8 ounce) container firm silk 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 almond or other non-dairy milk
• 1 (21 ounce) can cherry pie filling
• 1 pre-made graham cracker crust

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar. Dissolve cornstarch in almond milk, and add to the blender. Blend until smooth. Pour filling into crust.
3. 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.(2 hours is good.)
4. Invert onto a plate, and then invert again onto a serving platter. Pour cherry pie filling over the top, and serve.Enjoy!