The motivation for this post was the August Baking Challenge by Tessa of Handle the Heat. Tessa presented a recipe for bakers to make and share. It wasn’t vegan but that was simple enough to change. And, because there was no baking involved, high altitude adjustments were not necessary.
The vegan substitutions I made were to use vegan margarine in place of unsalted butter, vegan cream cheese for the cream cheese, and soy creamer instead of heavy cream. Another alteration I made was to put the cheesecakes in jars. Vegan dairy substitutes are often runnier than their dairy counterparts and make goopy cheesecake. I created a few in small mason jars where all they would require the eater to have was a spoon. The rest ended up in shot glasses for a fun party treat.
Vegan No Bake Mini Blackberry Cheesecakes adapted from Handle the Heat
For the crust:
1 sleeve (9 crackers) graham crackers (gluten-free, if desired)
4 TBS vegan margarine, melted
For the cheesecake:
12 ounces vegan cream cheese, at room temperature
1/2 cup vegan sugar
3/4 cup soy creamer
1 tsp lemon juice
1/4 cup seedless blackberry preserves
For the topping:
1 cup blackberries
1 TBS vegan sugar
2 tsp lemon juice
Blackberries, for garnish
For the crust: Place graham crackers in the bowl of a food processor and pulse until finely ground. Add in melted margarine and pulse until moistened. Divide mixture among jars or glasses. Firmly press into the bottom of each cavity.
For the cheesecake: In the bowl of a stand mixer, beat cream cheese and sugar on medium-high speed until creamy and well combined. Add in creamer, lemon juice, and preserves and continue beating for 2 to 3 minutes, until well combined and thickened. Pour mixture over crusts and cover with plastic wrap. Chill until firm, at least 4 hours or overnight.
For the topping: Combine berries, sugar, and lemon juice in the bowl of a food processor and pulse until pureed. Top each cheesecake with a dollop of sauce. Garnish with whole fresh blackberries.
Just in time for Sunday brunch – I needed bread that would go great alongside eggs and mimosas. Strawberries are available everywhere so they were my first choice to flavor a bread. A short search of my files revealed a recipe for a vegan quick bread that incorporated these lovely berries.
For altitude I reduced sugar and baking soda. I added milk, although there was none, to help with dryness at altitude.To make it a little healthier, I took out some regular flour and put in whole wheat. The last change was substituting ginger for cinnamon, but that was merely to please my own taste buds. Add vegan cream cheese and fresh strawberries to a slice, and you’re set.
Strawberry Tea Bread adapted from Strawberry Quick Bread
1 1/4 cups sugar
2/3 cups canola oil
1 TBS arrowroot powder
1/4 cup unsweetened applesauce
1 TBS unsweetened non-dairy milk
1 1/2 cups mashed strawberries with their juice
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp lemon juice
1 tsp vanilla extract
3/4 tsp powdered ginger
1 cup whole wheat flour
2 cups all purpose flour
Preheat oven to 400F. Grease 3 cavities of a mini loaf pan. In a large bowl, mix sugar and oil. In a small bowl, combine arrowroot and applesauce, then add to large bowl and stir. Stir milk and strawberries with juice into sugar mixture. Add baking soda, baking powder, and lemon juice, and whisk to combine evenly, without lumps. Stir in vanilla and ginger. One cup at a time, add flours and stir to incorporate into a smooth batter.
Pour batter into prepared loaf pan. Bake for 30-33 minutes until tops turns golden brown. Remove to a wire rack and run a knife around the edges of each loaf. Allow loaves to cool for at least 10 minutes before turning them out to cool completely on a wire rack.