The Only Real 'No Guilt' Cheezecake

DAIRY FREE CHERRY CHEEZECAKE

If you don't already have...

2 cups graham cracker crumbs

1/4 cup real maple syrup

1 (8 ounce) package silken or soft tofu

1 (8 ounce) container nondairy cream cheese

1 tbsp lemon zest

1 1/2 lemons, juiced

1 cup confectioners' sugar

1 tbsp cornstarch

2 tbsp soy milk

1 (21 ounce) can cherry pie filling

Directions:

1. Preheat oven to 350 F degrees

2. In a medium bow, mix graham cracker crumbs and 1/4 cup maple syrup. Press mixture into pie tin and bake for 5 minutes.

3. In a blender, combine tofu, cream cheese, lemon zest, lemon juice, and confectioners' sugar. Dissolve cornstarch in soy milk and add to the blender.

4. Blend until smooth and pour filling into crust. Mixture should fill the tin but not cover the outside crust.

5. Bake for 25 minutes at 350 degrees F. Reduce heat to 325 F and continue baking for 15 minutes or until fully set. Cool on a wire rack and then chill for several hours.

6. Invert onto a plate and then again onto a serving platter. Pour cherry pie filling over the top and serve.