Chocolate Bailey’s No Bake Vegan Cheesecake

Chocolate Bailey’s No Bake Vegan Cheesecake

  Back in March of this year I posted a giveaway and recipe for a Devilishly Healthy Cocoa Blueberry Cake.  I asked each Giveaway entry reader to tell me about their own favorite dessert and promised to share my version of one of those recipes in a future posting.   Well, good things come to those who wait.  Jennifer Huva’s Bailey’s Cream Cheesecake tradition at St. Patrick’s Day sounded too good to be true.  But, here it is, ‘Veganized’, for each of you to try out as soon as possible.   It’s spectacular and much thanks to Jennifer who had to make up the cake to be able to write down the recipe to send out to me ♥ I reconstructed the tastes and textures of her recipe to make up one heck of a yummy, memorable cheesecake …and I’ve had plenty since going Vegan.  This one is definitely a new favorite.  To keep my waistline in tact as it is quite rich, I cut up the cake and froze each well wrapped slice.  Each week, I knew there was some little piece of heaven waiting for me to savor and share with my husband.   The Oreo cookie crust…

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Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized My sweet friend Poppy has blessed us with a wonderful treat for June’s entry today.   Poppy “from across the pond” as I refer to her around my house has to be one of the kindest, most gentle and caring people I’ve come to know through blogging.  A real asset to the Vegan cause and she’s pretty funny too ♥ After you’ve taken in her lovely story and recipe here, be sure to check out Poppy’s other places around the web: BunnyKitchen.com     Facebook    Instagram    Twitter     Today I have the pleasure of sharing a recipe on Canned Time, written by my wonderful friend Angela as part of her “Family Favorite Dessert” series for 2015 where each month a different blogger sends a recreated and veganized version of a nostalgic dessert recipe. I knew instantly that I wanted to explore the flavours of my favourite childhood treat – the Bakewell Tart. I could have made a veganized version of the tart itself – a pastry base and jam layer followed by a…

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Merry Christmas All! Orange-Pear Vegan Cheesecake with Biscoff Drizzle Repost

Merry Christmas All! Orange-Pear Vegan Cheesecake with Biscoff Drizzle Repost

I’m taking a blogger-breather this week.  Off to Cleveland for a bit to see family, relax in the hotel hot tub and miss my kitties at home ;(  See you on the flip side of New Year’s with some fabulous news and a Gigantic Giveaway! Here’s an old favorite to keep you warm this holiday though…… I think that I could eat Cat food if it has Biscoff drizzled on top of it….so…. Okay everyone…this one is a keeper! I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen. What happened was a little orange gingery cream sicle like cheese / ice cream cake.  Full of flavor(s) and fun 🙂 Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free  & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse. Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla extract and 2 Tbs. of Maple Syup.  Blend until it forms a smooth wet dough.  Press…

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‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

And so it begins.  My full month of Vegan food and fun for ‘Vegan MoFo – 2013″  This should be fun! Well, if I had a maid and won the lottery it would be more fun but still…. And my theme this year will be…wait for it….RED FOOD.  Why? don’t know, but it is.  Well, red foods can be actually very healthy so we’ll say that’s why its my theme but it is really just a way to keep myself on course through all the recipes this month.  So many other Vegans have pledge to go crazy with me so be sure to check out the Vegan MoFo site for all the details.   Now on to my first Red Wonder Food. My Key Lime Red Raspberry Vegan Cheesecake is one of the first non-dairy desserts that I developed a few years back when I swore off milk and cheese.  It’s a cashew basic but I tried to spice it up some for the event this month with loads of fresh raspberries and a fist full of coconut flakes to top it off.  Believe me, the Key Lime plain is worth its weight in gold.  Well maybe not at today’s…

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No Bake Cocoa – Clementine Cheesecake

  I have a little voice inside me, maybe you do too most days, that tells me if I put fruit with my chocolate, it’s much better for my body?   These beautiful Clementine Oranges screamed out at my imagination to be paired up with a luscious dark chocolate….the cheesecake is just an excuse to hold the two together in a dessert.  After all, I can’t just plop a bunch of oranges down next to a chocolate bar and say – Enjoy Mom and Dad! I made up this cheesecake as an Anniversary present for Mom & Dad, their 60th.  Neither of them are Vegan, or dairy free for that matter so I really had to step up the flavors so no one would care if it was healthy or not once they took a bite.  Clementine Oranges are really lovely.  Sweet, juicy and 99% seed free!  So they are just perfect for juicing.  The skins are relatively thin but still easy to peel.  If you’ve never had them and don’t like cheesecake, give them a try just for their burst of orange and sweet.  Dark Chocolate speaks for itself.  No tricky adjectives needed…. No Bake Cocoa – Clementine Cheesecake…

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No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

No Bake Orange – Pear Cheesecake w/ Biscoff Drizzle

I think that I could eat Cat food if it has Biscoff drizzled on top of it….so…. Okay everyone…this one is a keeper! I received some fancy pears for Christmas and I have tons of oranges left over from Holiday munching still and so I decided to blend them all up together with some Tofutti and see what would happen. What happened was a little orange gingery cream sicle like cheese / ice cream cake.  Full of flavor(s) and fun 🙂 Orange – Pear Cheesecake with Biscoff Drizzle – Vegan, Gluten Free, Refined Sugar Free  & Raw Options For the Crust: Soak 2 cups of Cashews overnight, drain and rinse. Combine the Cashews with 1 Cup of Raisins (dates for a Raw version) with 1 tsp. of Vanilla extract and 2 Tbs. of Maple Syup.  Blend until it forms a smooth wet dough.  Press the mixture onto the bottom of a medium size spring form pan to about 1/3 inch thick.  Place in the freezer. For the Filling: 2 ripe Pears, peeled and cored, sliced Juice of 2 medium size Oranges, include the pulp. 1 (8 oz.) package of Vegan Cream Cheese 1 (12 oz.) package of Firm Silken Tofu…

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Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

Vegan Pumpkin Cheesecake Bars with Basket Weave Chocolate Topping

These tasty bars are just a fun to look at as they are to eat……….and super easy to make as well! The trick in making your chocolate topping extra fancy is just finding a cheap, patterned place mat to cut up and smear some melted chocolate all over.  Let it cool, peal back the mat………. and you’ve got a great new look to plain old cheesecake. 1. Cut the place mat so that it is the same size as the  dessert.  This woven mat worked well but any patterned plastic will be fine. 2. Spread melted chocolate over the mat and refrigerate until chocolate hardens. When the chocolate hardens, slowly peel the plastic mat away from the chocolate.  Then keep the chocolate in the fridge wrapped up until you are ready to top your dessert with it. Gently place the patterned chocolate on top of your dessert.  Press down lightly to adhere the chocolate onto the top and refrigerate to seal.    The mat should  wash up and be reusable over and over.  I got this one at Marshall’s for $1.99. There are also professional versions available on line as well. There are tons of great Pumpkin Cheesecake recipes out…

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Vegan Sweet Potato Cheesecake

Vegan Sweet Potato Cheesecake

My husband and I both love pumpkin cheesecakes that are available at many restaurants  for fall. But ‘Healthy’, they aint! The sweet potato is one of the oldest known cultivated foods in the Americans, going back over 9,000 years, and is packed with vitamins, minerals and fiber. Its sweet flavor has been shown to satisfy the palette, while at the same time curbing ones appetite longer by stabilizing blood sugar levels. Sweet Potatoes are also rich in antioxidants and have anti-inflammatory properties.  Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar-free dessert that won’t make you feel guilty about having an extra slice or two around the holidays…. Plus Sweet Potatoes are a whole lot easier to cook than Pumpkin in my mind! My recipe here is not only Gluten free, but has VERY little sugar, in fact if you leave out the brown sugar and cookies in the crust and just use a nut/date type bottom for the cheesecake it’s SUGAR FREE! Vegan Sweet Potato Cheesecake w/ Sugar Free Options For the Crust:…

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