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Vegan Desserts in jars – Yummy-Nummy Cheesecake

VeganDInJars

After reading (and baking too much) out of Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More, I want to pin a First Prize for coolest cookbook of 2013 on it. If you have a thing for mason jars like I do, you will be sighing while reading and wondering how you can make every recipe. I really, really love this cookbook. It is just a fun book. And how cool is it to pull out tiny jars from the refrigerator, with lids on, for dessert? The kids loved it. There is something about getting your own little cup in front of you, that is all yours!

Cheesecakes

Classic Cheesecake Cups (From pages 76-77)

Ingredients:

Crust –

  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • 1/3 cup granulated sugar
  • 3 Tbsp + 1 tsp Earth Balance Buttery Stick or coconut oil (solid)

Cheesecake –

  • 1 12.3-ounce package silken tofu
  • 1 8-ounce package non-dairy cream cheese (or see notes below for vegetarian version)
  • ½ cup granulated sugar
  • 2 Tbsp pure maple syrup
  • 1 Tbsp cornstarch (or similar)
  • 2 tsp fresh lemon juice
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 375°, Lightly oil or spray 8 4-ounce canning jars (the recipe calls for 6 jars, read my notes below). Place jars in a 9×13″ baking dish that has high sides.

In a small bowl, prepare the crust, Combine flour, oats and sugar. Cut in the margarine or coconut oil with fingers, until finely crumbed. Divide the crust among the jars and press it into the bottoms.

Put a pot of water on to boil. While the water is heating, place the cheesecake ingredients in a blender. Process until smooth, scraping the sides as needed. Pour the filling into the jars, filling up to ½” from the top of each jar. Carefully pour the boiling water around the jars. Fill the pan so the water comes halfway up the sides of the jars (I found a soup ladle worked well for pouring the water in, avoiding any potential splashes into the jars or on your hands.)

Carefully place the pan in the oven and bake for 17 to 20 minutes, until the cheesecakes are golden on top but still jiggly. remove from the pan and cool completely on a rack. Refrigerate the cooled cheesecakes for at least an hour.

If storing once cold, put the ring and lid on each jar.

Notes:

The only problem with the recipe is mine made more than the recipe said it would. There was enough crust mixture easily for 8 4-ounce jars, and easily that much of the cheesecake filling. I made 6 ones with crusts, and 2 without crust, so Alistaire could have treats as well. If anything, I was jealous of his! His were all heavenly cheesecake 😉

Note 2:

Get your pitchforks out. I made that batch with Nancy’s Organic Cultured Cream Cheese. Why? Well, I have a kid with severe food allergies. He handles Nancy’s products so well, and there is no issue of questionable ingredients, that can be found in some brands of vegan-cream cheese. Either way one makes the cheesecakes, it is delicious.

Note 3:

Leave the crust out, and it is gluten-free. Simple. Easy. Luxurious. You won’t miss the crust. Seriously. As I said, I enjoyed the babe’s better than mine – cause it was ALL cheesecake!!

FTC Disclaimer: We received a review copy.

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