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- Preparing Time: 6 hours and 15 minutes
- Total Time: -
- Served Person: 12
- 1/2 cup powdered sugar
- 2 tablespoons powdered sugar
- 1 cup sliced fresh strawberries
- 1 1/4 cups graham cracker crumbs
- 1 (21 ounce) can cherry pie filling
- 6 tablespoons vegan buttery sticks, melted
- 2 (8 ounce) containers nondairy soy cream cheese substitute
- 3/4 cup almond breeze vanilla almondmilk, divided
- 2 pkg. (4 serving size) white chocolate instant pudding mix
In medium bowl, mix cracker crumbs, melted buttery sticks, and 2 tablespoons powdered sugar. Press in bottom and 1/2 inch up sides of 9-inch springform pan. Set aside. In large bowl, beat cream cheese substitute and 1/2 cup powdered sugar with electric mixer on low speed. Beat on medium speed until smooth and creamy, slowly adding 1/4 cup of the almondmilk. Stop mixer. Add pudding mix. Beat on low speed until mixed. Beat on medium speed until smooth. Slowly add remaining almondmilk; beat until smooth and creamy. Spread filling over crust. Cover loosely and refrigerate at least 6 hours. When ready to serve, mix cherry pie filling and strawberries in medium bowl. Cut cheesecake into wedges. Top with fruit topping. Store in refrigerator.
