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