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Mini Chocolate Cheesecakes (Vegan)
This recipe is similar to my Lemon Cheesecake recipe, therefore, it can be made using the same crust and baking time. However, today I wanted to try making mini cheesecakes. I had some Trader Joe’s animal cookies on hand, so I thought I’d use them instead of making a crust. The result was a cute image on the bottom of the cakes!
In the future, I might use whole or crushed Newman O (or Oreo) cookies. Alternatively, I’d opt for “full-on creaminess” and omit the cookie/crust completely. This is definitely a recipe I will be making again and again!
INGREDIENTS
(Crust)
Your choice of whole or crushed cookies, placed in the bottom of ~15 silicone muffin liners
(Filling)
8 oz organic tofu (any firmness, drained but not pressed)
8 oz container vegan cream cheese
1/4 C coconut milk
10 oz bag vegan semi-sweet chocolate chips/chunks, melted in a double boiler
1/2 C organic sugar
1 t vanilla extract
1/2 t cinnamon
2 T organic cornstarch
Quick crust
Enjoy Life Mega Chunks
Trader Joe’s Vegan Cream Cheese
ASSEMBLY
Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the silicone muffin liners. Bake at 350 degrees for 20 minutes. Cool the cakes on a wire rack until they’re warm but not hot, then refrigerate until completely cold. The cakes should easily peel away from the silicone liners. Enjoy!
Bottom of the mini chocolate cheesecakes
Mmm…good!
Lemon cheesecake (vegan)
LEMON CHEESECAKE (VEGAN)
This cheesecake is super easy to make using your Vitamix blender (or food processor). It’s tangy, sweet, and creamy, and sure to impress! We eat it for breakfast and dessert! Try topping it with some organic blueberries or sliced strawberries. Mmm…
CRUST INGREDIENTS
Dry:
1/2 C organic rolled oats
1/2 C organic raw (unsalted) cashews
1/2 C organic raw walnuts
1/2 C salted pretzels (or tortilla chips)
1/3 C unsweetened finely shredded coconut
1/4 C all-purpose flour
Wet:
2 T vegan butter (we use Earth Balance)
2 T coconut oil
1 T maple syrup
CRUST ASSEMBLY:
Combine the dry ingredients in a medium bowl. In small batches, grind ingredients using the dry container of your Vitamix mixer, or process in a food processor. In a small bowl, melt the Earth Balance and coconut oil, then add the maple syrup. Pour the wet ingredients into the dry ingredients and mix/mash until uniform consistency. Press the mixture into a glass pie pan using a spoon. (If you don’t have a glass pie pan, you could try using a glass square pan.)
FILLING INGREDIENTS
12 ounces organic silken tofu (drain out the excess water from the package but there’s no need to press the tofu)
1 container of Tofutti Better Than Cream Cheese
2/3 C organic sugar
2 T organic cornstarch
1 t vanilla extract
1/3 C lemon juice (or use the juice of 1 lemon if the lemon produces slightly more than 1/3 C)
zest of one lemon
PIE ASSEMBLY:
Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the pressed crust. Bake at 350 degrees for 45 minutes. Cool on a wire rack until it’s warm but not hot, then refrigerate until completely cold. Then serve!
Lemon cheesecake, right out of the oven
Lemon cheesecake, after chilling
Freeheel Vegan 