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Cheeseless Cheese Cake

Aliamentation's picture
Ingredients
For peanut butter layer
  Peanut butter 2 Cup (32 tbs) (Try Rachelle Bary's Organic Peanut Squisher)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
For carob layer
  Silken tofu 250 Gram
  Malted carob chips 1 1⁄2 Cup (24 tbs)
  Agave syrup/Corn syrup 1⁄8 Cup (2 tbs)
  Vanilla 1 Teaspoon
  Salt To Taste
Directions

GETTING READY
1. Pre-heat the oven to 375 °F.

MAKING
2) Blend both layers separately.
3) Dump into pie crusts and smooth the tops.
4) Bake for 45mins, then cool for 10 minutes.
5) Put into the fridge for an hour or two.
6) Add icing (try YoSo Spreadables) with coconut shavings on top.

SERVING
7) Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tofu
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
How about cheese cake minus the guilt? Sounds unreal, but it’s possible! This “faux” cheesecake is made with tofu and carob. The best part about this recipe is that it comes through with little effort…still looking delicious and appealing!

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