Lilhpster's VEGAN Cherry Cheesecake

My mom always made this at our family holiday gatherings. My sister and I will protest if we don't have it lol! Since I'm vegan, I didn't think I'd ever be able to enjoy it again :( but wait! I've substituted all the dairy ingredients for vegan ingredients! I hope you love it as much as my sister and I do lol.
Lilhpster's VEGAN Cherry Cheesecake
My mom always made this at our family holiday gatherings. My sister and I will protest if we don't have it lol! Since I'm vegan, I didn't think I'd ever be able to enjoy it again :( but wait! I've substituted all the dairy ingredients for vegan ingredients! I hope you love it as much as my sister and I do lol.
Cooking Instructions
- 1
Start by preparing your vegan condensed milk...it's best if you can chill it over night before you actually use it in the recipe. Combine the almond milk, sugar, and salt and simmer on medium heat for like 2 hours while whisking frequently. Do this until the consistency is thick and creamy. You'll know it's done when it's boiled down to about half of it's original volume.
- 2
Remove from heat and chill it in the fridge.
- 3
Make the crust. Crush the graham crackers until they are ground to crumbs
- 4
Melt the vegan butter. Add it to the crackers and the sugar. Stir the mixture
- 5
Spray your pie pan lightly with olive oil. Shape your crust to the pie pan by pressing it to the sides and bottom with your fingers. Set aside
- 6
Make the cheesecake. Warm the vegan cream cheese in the microwave for a bit so that it is soft.
- 7
Combine the vegan cream cheese, your previously prepared vegan condensed milk, lemon juice, and vanilla in a mixing bowl.
- 8
Blend the mixture until its smooth. Poor and spread it over your pie crust. Chill in the fridge for about an hour or so until it sets up and firms a bit.
- 9
Spread your cherry pie filling over the top
- 10
Chill for a bit in the fridge (optional) and enjoy! Watch my whole vegan life at YouTube.com/lilhpster
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