Archive for the ‘Dessert’ Category

Cherry Cheesecake (vegan)

  • graham cracker pie crust

Cherry topping:

  • 2 cups fresh or thawed frozen pitted sweet cherries
  • 1 tablespoon agave
  • 1 tablespoon lemon juice
  • cornstarch to thicken (about 1 tbsp)
  • pinch salt

Cheesecake filling:

  • 2 tubs (16 oz) Tofutti “Cream Cheeze”
  • 2/3 cup raw sugar
  • 2 eggs’ worth of egg substitute (Ener-G brand powdered egg substitute)
  • 4 heaping Tbs flour (whole wheat pastry flour)
  • 1 tsp vanilla
  • 2 pinches Kosher salt


Preheat oven to 350 degrees Fahrenheit.
Combine ingredients in blender. Blend till mixed. Pour into graham cracker crust and smooth it out. Bake at 350 for 40 minutes. Cool at room temperature up to 2 hours. Refrigerate 4 hours or overnight.

Put the cherry topping ingredients in a medium saucepan and bring to a boil. Remove the pan from the heat, let it cool, cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened.

After chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.

Makes: 8 servings

(I actually baked this one at 350 for 30 min a convection toaster oven with no pre-heating and it came out a little soggy in the very center, so I recommend sticking to the actual directions.)


Pecan Pie Cheesecake

This is my recipe for a vegan cheesecake layered on top of a vegan pecan pie. It’s a lot easier than it sounds. Oh, and in case you are wondering — it tastes fantastic (great texture, too).

Vegan Pecan Pie Cheesecake
(Note: pie filling comes out a bit shallow, if you’d like to increase the volume either add more pecans or an extra tub of cream cheese)

  • 1 pie crust (I used whole wheat but recommend spelt)

Pecan filling:

  • 1/4 cup raw sugar (note: feel free to slightly decrease the sugar amounts throughout the recipe)
  • 1/4 cup brown sugar
  • 1.5 Tbs flour (I used whole wheat pastry flour)
  • 2 Tbs non-dairy milk (I used unsweetened vanilla almond milk)
  • 1 egg substitute (I used 1.5 tsp Ener-G powder mixed with 2 Tbs water)
  • 4 Tbs (1/4 cup) Earth Balance Buttery Spread, melted (can substitute non-olive cooking oil of your choice)
  • 1/2 tsp vanilla extract
  • 1/2 cup pecans, lightly toasted, about half chopped and half whole
  • 1 pinch Kosher salt

Cheesecake filling:

  • 1 (8 oz) tub Tofutti “Cream Cheeze”
  • 1/3 cup raw sugar
  • 1 egg substitute
  • 2 heaping Tbs flour
  • 1/2 tsp vanilla
  • 1 pinch Kosher salt

Preheat oven to 350 degrees Fahrenheit. Pre-bake the pie crust for a few minutes (thaw if frozen, poke holes with fork, bake).

Pecan Pie instructions:
Combine all ingredients, except whole pecans, in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, while stirring. Line crust with whole pecans, pour filling into crust, top filling with any remaining pecans.

Cheesecake instructions:
Combine ingredients in blender. Blend till mixed. Pour over pecan filling and smooth it out. Bake at 350 for 40 minutes. Cool at room temperature up to 2 hours. Refrigerate 4 hours or overnight.

(I consulted several recipes to come up with this, but it was ultimately a modification / combination of these three: Amazing Pecan Pie, Salted Hazelnut Chocolate Cheezecake, and Pecan Pie Cheesecake w/ recipe/photos link at top.)

Chocolate truffles are easy — who knew?!

Can’t find the original site where I found this recipe. Oops. Anyway, these aren’t the kind with the hard shell and gooey inside, but they’re still darn tasty.

Chocolate Truffles (makes approx. 12 one-inch-wide truffles)

  • 1/2 cup “butter” (Earth Balance spread is awesome)
  • 1 cup cocoa powder (unsweetened)
  • 2 cups powdered sugar (you can probably get away with less, but definitely don’t use granulated sugar)

With a bit of:

  • 1/2 tsp vanilla OR balsamic vinegar (for flavoring, probably optional)
  • cinnamon for rolling (optional) OR
  • sesame seeds for rolling (optional) OR
  • shredded coconut for rolling (optional)

In a not-too-large bowl, cream the butter. Slowly mix in cocoa, then vanilla. Slowly mix in sugar. Scoop out heaping tablespoons of the mix and roll into balls. Roll in cocoa or cinnamon or whatever, if you want. I put mine in the fridge and they got nice and firm.

Homemade vegan “ice cream”

Fat-Free Raw Ice Cream (Vegan) recipe via Happy Herbivore. (Scroll…scroll…for the recipe.)

Mostly: ripe frozen bananas, milk substitute.
With a bit of: vanilla and cinnamon for flavor.

NOTE: The linked article mentions in passing that she froze the bananas after peeling. I can attest that trying to peel frozen bananas is a terrible idea…

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