2 8-oz. containers plain nondairy cream cheese
1 cup sugar
Juice of one whole lemon
Dash of vanilla
Graham cracker crust
Fresh raspberries or canned cherry pie filling
• Preheat the oven to 350 degrees F.
• Blend together the nondairy cream cheese, sugar, lemon juice and vanilla and pour into the graham cracker crust. Bake for 60 minutes. Allow to cool.
Cover the top of the “cheese” cake with the fresh raspberries or cherry pie filling and chill several hours.
Makes 8 servings