Non Dairy Mini Cheez Cake Factory

Peach cheez cake with coconut whipped cream


















strawberry w/ coconut whipped cream

 chocolate&Peanut Butter

                                                    

Peach

Chocolate&Shredded Coconut

Recipe
(3) 8.oz tofutti vegan cheese
1 ¼ cups graham cracker crumbs
1 teaspoon cinnamon
1/4 cup vegan butter melted
1 tbsp brown rice syrup
1/2 cup pure cane sugar
3/4 cup plain non dairy yogurt
2 egg replace - I use bob-red mill
3/4 cup all-purpose flour
1/4  tsp fresh lemon juice
2 tbsp lime juice
1 teaspoon vanilla extract

 DIRECTIONS

Place graham crackers in a food processor  with the cinnamon. Pulse them until they are fine crumbs. In a small saucepan, whisk together the vegan butter and brown rice syrup on low heat until well combined. In another bowl add the butter mixture to the graham crackers to make a crust.
Compress the cheesecake crust into (4) 4" spring form pans

5) Mix the flavor building ingredients

Preheat oven to  350 f.
In a large bowl Beat the vegan cream cheese  the sugar, non-dairy yogurt egg-replace, lemon&lime juice, vanilla extract  until it's slightly fluffy, add flour, mix until well combined.

Transfer the mixture to a spring form pan

Pour the mixture into the 4 spring-form pans. Jostle the spring form back and forth and side to side to get excess air bubbles to escape.
 Bake for about 40 minutes
Let the cheesecake cool overnight. The next day remove the cheesecake from the spring form pans and add your favorite toppings

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