Hey, the holidays can be hectic. No matter how great you are at planning meals, organizing, and cooking, Thanksgiving may not always run smoothly. There are variables: unexpected guests, things taking longer to make than stated in the cookbook, and the lack of key ingredients you forgot to buy. (We’ve all been there.) That’s why we’re head over heels for these mini cheesecakes that are inspired by this recipe. It’s super easy, unbelievably delicious, and makes 24 adorable desserts in a grand total of 40 minutes.
Sure, veganism has become very popular recently, but it doesn’t at all resemble those fad diets that are adiosed after a week. Veganism has actually been around since (are you sitting down?) 500 BCE, traced back to a Greek philosopher, Pythagoras. Back in the day, Pythagoras was kind of a lone wolf, but today, vegans account for .5% of the American population. Okay, that may seem like a staggeringly small number, but it actually equates to well over a million people. So it’s come a long way.
No matter how old it is, it doesn’t make the diet any easier to follow. There are animal products in SO many things – especially desserts. But that doesn’t mean that a vegan diet can’t include them (desserts, that is). A cheesecake that doesn’t actually use cheese? Yep, we did it. In celebration of the recent holiday, we’ve created a recipe that allows America’s favorite dessert to be enjoyed, even by vegans.
Here’s what you need:
2 eight-ounce containers of vegan cream cheese
2/3 cup of sugar
4 teaspoons of fresh lemon juice
¼ cup of water
1 tablespoons of extra firm tofu (drained)
6 graham crackers
4 tablespoons of vegan margarine or butter
Simple enough, right?
In the off-chance that you couldn’t tell, we’re pretty into cheesecakes. We love coming up with new ways to make them work for every holiday. That’s why we’re crazy about this magical recipe. Using basic ingredients and techniques, you can easily whip up a dessert that’s perfect for a tasty Halloween treat. Quick, easy, and totally festive, this delicious recipe is going to be a hit with all your ghouls and witches. (And if everyone likes it, you can use it again at Thanksgiving. Score!)
Alright cooks, here’s what you need:
For the outside:
1 ¼ cups graham-cracker crumbs (you can buy them pre-crushed, or if you’re doing it yourself, it’s about 10 crackers)
¼ cup of sugar
4 tablespoons of melted, unsalted butter
Hey, it’s okay that you want things to be perfect. Some may tell you that you’re annoyingly meticulous, but other type-A personalities agree with you: there’s something fantastic about achieving perfection. After all, it’s not always easy. But while building the perfect house or crafting a flawless quilt may pose a decent sized challenge, creating the perfect cheesecake doesn’t have to be difficult.
If this isn’t your first time whipping up the classic dessert, maybe you already know a few tricks – like bringing all the mixing ingredients to room temperature or to use a springform pan. And while these tips often yield a perfectly delicious cheesecake, you want it to look perfect too. Of course, there’s a trick to doing this: use a bath. A cheesecake bath is a fail-safe way to stop your dessert from cracking, as it keeps the oven moisture very high and makes the heat gentle on the cake, allowing it to cook more slowly and evenly. Why? Because the water will evaporate before it gets as hot as the oven, cooling the edges of the cake so that they bake at the same rate as the center.