Ugh, I can't get over this cold! I feel like it's on the tail end of it at least, but it's been a few weeks now! I guess it doesn't help that I've been eating like crap, but when I'm sick I sometimes get really lazy. And in this case, I felt really sick and tired, which means no cooking for me! It's not a good trade off I know. While I can rest instead of cook, I tend to eat less healthy foods. Starting tomorrow though, I'm going to eat as healthy as I possibly can until this thing goes away! Oatmeal breakfast, Brown Rice and Kale Lunch! And Dinner has yet to be planned. Now that you've been updated on my misery, let's get on with the more pressing topic - the deliciousness that is cheesecake.
I know. I know. Another cheesecake so soon? I feel you. This one is completely different though. It's lighter, thanks to the whipped cream. I guess I don't know if that's a good thing or a bad thing considering I felt like I could eat more of it. This is my Great Aunt Mary Jo's recipe. It's super simple! I made my own coconut whipped cream, but you can use pre-made Vegan whipped cream if you'd like. Soya-too and MimicCreme make a couple of great options (use the ones in the aseptic package - not in the aerosol can).
- 1 prepared graham cracker crust
- 1 8oz package of Vegan Cream Cheese
- 1 cup of powdered sugar
- 3 tbsp cornstarch
- 2 cups of Coconut Whipped Cream (or pre-packaged Vegan Whipped Cream)
- 1/2 tsp almond extract
- 2 cups of Cherry Pie Filling
Beat the cream cheese and powdered sugar together until well combined and smooth. Add in the corn starch and almond extract. Fold in the whipped cream until well combined. Pour into prepared graham cracker rust and chill for 1 hour. Top with the Cherry Pie Filling and refrigerate until ready to serve. I found that refrigerating it overnight works best. It was set really well after 12 hours of refrigeration.