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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!
Maple Cakes
MAPLE CAKES
Is it a cookie? Is a cake? Is it both? These vegan Maple Cakes are a little bit crispy on the outside but fluffy and soft on the inside. They are just sweet enough! You can whip out this recipe quickly because the quantity is perfect for just one cookie sheet. I made these for my three-year old and he said, “Mmm, good!”
DRY INGREDIENTS
1 C + 1/8 C all-purpose flour
1/4 t each: baking powder, baking soda, salt
organic cane sugar for sprinkling
WET INGREDIENTS
“Flax egg”: 1 T ground flax + 3 T water
1/2 C pure maple syrup
1/4 C + 1/8 C Earth Balance
1/2 t vanilla extract
ASSEMBLY
- Mix your “flax egg” in a small bowl and set aside for a few minutes.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.
- In another medium bowl, mash the maple syrup into the Earth Balance (lumps are okay!).
- Add the vanilla and flax egg to the maple syrup mash.
- Combine the wet and dry ingredients (except the sugar for sprinkling).
- Use a regular spoon to scoop little batter balls onto a parchment-lined cookie sheet, then smash them down somewhat. It should make about 20.
- Sprinkle a little bit of organic cane sugar on the top of each before baking.
- Bake at 400 degrees for up to 15 minutes (depends on your oven).
- Move to a wire rack about a minute after they come out of the oven.
- Serve to three year old after they cool off a bit!
Freeheel Vegan 