Cherry ‘Cheese’ Cake

2 8-oz. containers plain, nondairy cream cheese, softened (Try Tofutti brand)
1 cup sugar
Juice of 1 lemon
Dash of vanilla
1 graham cracker crust
1 can cherry pie filling

• Preheat the oven to 350°F.
• Combine the nondairy cream cheese, sugar, lemon juice, and vanilla until smooth and pour into the graham cracker crust.
• Bake for 60 minutes, or until the top is golden.
• Chill overnight.
• Cover with the cherry pie filling. Chill for at least 1 hour before serving.

Variations: Create a series of smaller cakes, tiered and decorated with edible flowers, such as sugared rose petals and pansies. You can also substitute a variety of toppings, including a chocolate glaze or a simple raspberry purée. Create a very simple topping by combining Rich’s Nondairy Whipping Cream with agar-agar—it’s the perfect canvas for candied fruit and flowers.

Makes 8 servings