Lilhpster's VEGAN Cherry Cheesecake

• 1/2 box Honey Maid graham crackers
• 5 tbsp Earth Balance vegan buttery spread
• 1/3 cup sugar
• tbsp olive oil in a spray can
• 1/4 gallon vanilla almond milk
• 3/4 cup sugar
• dash sea salt
• 1 tub (8 oz) GoVeggie or Tofutti vegan cream cheese
• 8 oz your previously prepared vegan sweetened condensed milk
• 1 tsp vanilla extract
• 1/3 cup lemon juice
• 1 large can of cherry pie filling

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.
2. Combine the almond milk, sugar, and salt and simmer on medium heat for like 2 hours while whisking frequently.
3. Do this until the consistency is thick and creamy.
4. You'll know it's done when it's boiled down to about half of it's original volume.
5. Remove from heat and chill it in the fridge.
6. Make the crust.
7. Crush the graham crackers until they are ground to crumbs
8. Melt the vegan butter.
9. Add it to the crackers and the sugar.
10. Stir the mixture
11. Spray your pie pan lightly with olive oil.
12. Shape your crust to the pie pan by pressing it to the sides and bottom with your fingers.
13. Set aside
14. Make the cheesecake.
15. Warm the vegan cream cheese in the microwave for a bit so that it is soft.
16. Combine the vegan cream cheese, your previously prepared vegan condensed milk, lemon juice, and vanilla in a mixing bowl.
17. Blend the mixture until its smooth.
18. Poor and spread it over your pie crust.
19. Chill in the fridge for about an hour or so until it sets up and firms a bit.
20. Spread your cherry pie filling over the top
21. Chill for a bit in the fridge (optional) and enjoy!
22. Watch my whole vegan life at YouTube.com/lilhpster

honey, buttery spread, sugar, olive oil, vanilla almond milk, sugar, salt, goveggie, condensed milk, vanilla, lemon juice, cherry pie filling

Taken from cookpad.com/us/recipes/368940-lilhpsters-vegan-cherry-cheesecake (may not work)