Fruit Topped Vegan Cheesecake

Fruit Topped Vegan Cheesecake Ingredients:

1 graham cracker crust

1 can of cherry pie filling or flavor of choice

2 tubs softened plain Tofutti Better Than Cream Cheese

1 cup natural dry sugar

1 tablespoon vanilla extract

2 tablespoons of corn starch (mix with 1/4 cup cold water before pouring in blender)

Preheat the oven to 375 degrees. Blend the cream cheese, sugar, cornstarch/water mixture and vanilla until smooth. May appear to be too runny but should be okay.

Pour into the crust until it almost reaches the top. Bake at 375 degrees for 35 or 40 minutes. At this point it will be puffed up but will deflate as it cools.

After it deflates, top with cherries and refrigerate at least 4 hours before serving.

Fruit Topped Vegan Cheesecake-->Vegan Cheesecake Recipes