Super Easy Vegan Cheesecake

You will need:

2 tubs (16 oz) of Tofutti Vegan Cream Cheese (room temperature)
1/3 c sugar
Egg substitute equivalent to 4 eggs
1 t vanilla extract
juice of 1 lemon

can of cherry pie filling
ready made pie crust

Preheat over to 375 degrees

I use flax seeds for egg replacer, but you can see them in the final cake, so if that bothers you, use an egg replacer mix instead. To use flax seeds combine 1 T ground flaxseeds with 3 T hot water for EACH egg and let sit for about 20 minutes.

After you have let your flax seeds soak or made up your egg replacer according to directions, combine first list of ingredients together. Hand stirring should be fine, no need to blend.

Pour mixture into crust and bake for 25-30 minutes.

Let cool to room temperature, then put in the fridge overnight.

The next day, remove from the fridge and cover with cherry pie filling.

Keep this in the fridge between servings so it will keep its shape.

VARIATIONS: You could do different kinds of toppings or maybe a chocolate crust