Cherry ‘Cheese’ Cake

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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind