Thursday, May 22, 2014

Cherry Cheesecakes

Dessert time!!

You need a graham cracker crust, store bought or homemade, pie size or minis; 1-2 tubs of Tofutti Better Than Cream Cheese; pantry items; and cherry pie filling, canned or homemade.

Let the cream cheese warm up while you preheat your oven to 350 degrees and gather your other ingredients.  Whisk the cream cheese with 1-2 tb of vanilla extract, 1 tsp lemon oil, 1 tsp lemon juice, 1/4-1/2 C sugar, 1 tb pastry flour, 1-2 tb soy/rice/almond milk, and 1-2 tsp oil until smooth.  Taste and add more sugar/vanilla/lemon as needed.  Spoon into your pie crust, top with cherry pie filling (or whatever fruit you like, blueberry works well too) and bake for 25-30 minutes.  Since you're topping with the fruit filling, you don't need a water bath, unless it's really dry where you live.  Chill for a few hours and serve.