Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts

Brazil Nut-Tofu Cheesecake with Pink & Coconut Cream Topping


Pink and white and dreamy all over. I had a vegan cheesecake craving so I popped this recipe in the oven and decided to slather it in hot pink deliciousness and coconut breezes. The pink pitaya topping (substitute any berry if need be!) adds a vibrant tone that reminds me of pink lemonade, Saturday morning cartoons, sunbeams, My Little Pony, Jem, glitter, pink cotton candy sunsets, island happy hour, hot pink lipstick and all things in between. Get the recipe!..


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Easy Triple Peanut Butter Swirl Cheesecake. (Vegan)


So tomorrow (eeks, tomorrow?!) I fly to NYC for a fun-filled weekend. I am presenting at The Seed event in Soho at 10:45 am on Sunday morning. My trusty presentation companion -> miss Gena Hamshaw of Choosing Raw of course. The topic -> smoothies!

So I'm kinda in crazy-busy mode this afternoon as I pack, run errands, confirm travel plans and pamper my kitty as much as possible because she gets so sad when I leave her. And today, just before I fly out the door I am sharing something I know you all will love. My Triple Peanut Butter Swirl Vegan Cheesecake...


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Lemon Cashew Raw Cheesecake. Matcha Green Tea Swirl.


This zing-y Lemon Cashew Raw Cheesecake with a Matcha Green Tea Swirl and walnut crust is a delightful dessert recipe for spring. Each bite floods your taste buds with an energizing sunburst lemon flavor.

Taste: sweet creamy lemon zing! And after the bold and cleansing sweet lemon flavor lifts your taste buds into zing! mode, the silky creamy cashew texture, slight bitterness of matcha and rustic nutty crunch of buttery walnuts are welcome tones and flavors. Sassy meets earthy with a whole lot of zing.

This simple recipe can be made in minutes (with some easy prep), let it set in the fridge for at least an hour (overnight is best) and your sunny season raw vegan, no-bake dessert is served…


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Peanut Butter Caramel Cheesecake. Pumpkin Cookie Dough Studded. Vegan. No-Bake.


Today's decadent dessert recipe just kind of needed a long name.. Presenting my No-Bake, Vegan Peanut Butter Caramel, Pumpkin Cookie Dough-Studded Cheesecake. On a homemade crumble crust. If you love peanut butter, vegan cheesecake, caramel and all things creamy-delicious, you want to try this recipe..


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Vegan Chocolate Mint Cookie Cheesecake. No-Bake!


This creamy cool vegan Mint Chocolate Cookie Cheesecake is my favorite treat for March. Leprechauns, mint, green recipes, shamrock fields and golden pots at the end of sparkly rainbows are all symbols of March. A season ripe with spring fever. Try my minty pie dessert and bring the leprechauns to you!..


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No-Bake Vegan Chia Cheesecake. Crumble Crust.


This No Bake Chia Cheesecake vegan dessert is cool and creamy with a thick, rich, "cream cheese" flavor. Each chia-studded slice has a mellow, cozy sweetness from the agave syrup - a hint of tart too. I like to call this a soft serve cheesecake because it has a silky texture that melts in your mouth - yet it still stands up to being sliced like a traditional cheesecake. The nutty oat crust is cheerfully healthy and rustic - with walnuts and oats. Comfort cheesecake.

Ch-Ch-Ch-Chia. Sorry, I had to. Those healthy chia seeds not only add a boost of healthy omega fatty acids and fiber - but they help create a perfectly creamy-gelled texture that is slice-able yet pudding-like (in a good way.) Learn more about the magical thickening properties of chia here. And FYI, since chia seeds are pretty flavorless and become soft when hydrated - you barely notice them in the cheesecake.

Dreaming of an easy, unique vegan cheesecake recipe? Here is mine..


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Vegan Cheesecake, Custard-Style


I've been craving a unique style of Vegan Cheesecake all weekend - one that is fluffier than your average slice - less dense - with a texture similar to a flan or custard. Something I could feel good about eating all summer long.

My recipe: Custard-Style Vegan Cheesecake - light and fluffy with a creamy-style bite perfect for summer. Serve warm or chilled for a more classic firm cheesecake texture. Recipe..

Served warm (custard-style)..


Served fully chilled..






Serving Style: You can serve this cheesecake cool or warm. I actually served it warm (as shown in a few photos) for a optimal custard-like texture. But if you allow it to fully set it will firm up even more to a more classic cheesecake style texture.

I had some leftover filling, so I made mini cheesecake bites - stacked with strawberry jam and soy whipped cream. This photo also shows you how the cheesecake will look fully chilled. Get this "Strawberries-and-Cream Stacked Cheesecakes Bites" recipe here.


Serving Suggestions: Top each slice with some fresh strawberry jam or cider caramel sauce for a lovely light dessert.

Recipe..

Custard-Style Vegan Cheesecake
vegan, makes about one cheesecake

8 ounces vegan cream cheese (one container)
12.3 ounces silken tofu (one box)
3/4 tsp salt
1/2 - 3/4 cup sugar*
2-3 Tbsp maple syrup*
1/2 tsp real vanilla extract
2 Tbsp vegan sour cream
1 large lemon, juiced + a few pinches lemon zest
2 Tbsp corn starch or arrowroot powder
2 Tbsp soy creamer
For added richness: 1/2 cup soaked/drained cashews OR 2 Tbsp vegan buttery spread, softened
optional: 1 1/2 Tbsp Ener-G Egg Replacer + 3 Tbsp water (stir to activate)

* you can modify sweetener amounts slightly - depending on how "sweet" you want it. I did 1/2 cup sugar and 3 Tbsp maple.

Crust: 1 cookie or graham crumble crust

dish: I used a 9" pie dish - so I had about 1 cup leftover filling which I used to bake mini cheesecakes in muffin cups. If you use a deep-dish pan you won't have any leftover filling.

Directions:

1. Preheat your oven to 375 degrees.

2. Combine the Ener-G Egg Replacer and set aside. This is an optional step, but helps the fluffiness of the cheesecake.

3. Combine all remaining cheesecake ingredients in a blender - blend until smooth. Add in egg replacer if using.

4. Pour filling into crumb-lined pie pan.

5. Bake at 375 for 45 minutes. Or until top begins to brown a bit. Note: I like that slight browning on top - if you do not, bake at 350 degrees for 55 minutes.

6. chill in fridge to allow cheesecake to set. You can serve slightly warm if you'd like to savor the custard-style flavor.

Serve with strawberry sauce, caramel sauce, chocolate sauce, fresh berries or as is!

warm..


chilled..


Want a More Dense Cheese Texture? Easy modification: Sub the silken tofu with 8 ounces of vegan cream cheese.

Want More Pie/Cheesecake Recipes? For a dense vegan cheesecake, try my Pumpkin Cheesecake Recipe. Or even my Chocolate Mousse Pie or Peanut Butter Pie (not cheesecakes, but still yummy rich slices).












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