Cherry ‘Cheese’ Cake

5.0 (1 reviews)

2 8-oz. containers Tofutti plain nondairy cream cheese
1 cup sugar
Juice of 1 lemon
Dash vanilla
Graham cracker crust
1 can cherry pie filling

• Preheat the oven to 350°F.
• Blend together the nondairy cream cheese, sugar, lemon juice, and vanilla and pour into the graham cracker crust.
• Bake for 60 minutes, until the top is golden brown.
Chill overnight in the refrigerator.
• Cover the top of the “cheese” cake with the cherry pie filling and allow it to chill for at least an hour.

Makes 1 pie

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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