I know a lot of people say "this tastes just like the real thing" - but don't be desensitized to that statement - this REALLY does taste like Cheesecake. I've modified a recipe that I found until perfection.
I've made this pie four times within the past week, so here is my tried and true vegan cheesecake recipe! My friends are obsessed, and some of them are picky anti-vegan cooking people. So so good.
1 gram cracker pie crust (I bought mine, was easier)
2(8 ounce) containers of vegan cream cheese (I used Tofutti Cream Cheese every time I made this)
2 tablespoons cornstarch
2 cups confectioners' sugar
8 tablespoons of lemon juice
4 tablespoons of vegan sour cream (again, I used Tofutti Sour Cream)
1 (21 ounce) can cherry (or strawberry) pie filling
1. Preheat oven to 350 degrees F (175 degrees C)
2. In a blender, combine vegan cream cheese, lemon juice, confectioners' sugar. Dissolve cornstarch into sour cream and then add to the blender with the rest of the stuff above. Pour filling into crust.
3. Bake for 25 minutes at 350 degrees F. Reduce heat to 325 and cook for another 20 minutes OR UNTIL SET(add 5 more minutes if not set, make sure it doesn't spill out). Cool on wire rack and let sit for several hours. (Better if chilled overnight!)
4. Add cherry/strawberry filling to the top of the pie and serve!