1/2cupGluten-freevegan cookie crumbs, finely ground OR use:
6TBSfine almond flourI like Honeyville plus 2 TBS rice flour
1TBSpalm sugar
4tspEarth Balancemelted
Filling
6ouncessilken tofu
8ouncesdairy-free white chocolatemelted
1 1/4cupvegan cream cheeseI like Galaxy Nutritional Foods Classic Plain
Zest of 2 large lemons
1-2tspraspberry oil/natural flavor
18-20fresh raspberriesabout 2-3 ounces
Instructions
Crust with Cookies
Put mini muffin liners in a mini muffin tin. Preheat oven to 350 degrees.
Melt non dairy butter substitute. Set aside.
Place about 3/4 cup of cookies in a food processor. Blend until only fine crumbs remain. Pour out to make sure you have 1/2 cup of crumbs. If you have less than 1/2 cup, process more cookies. If you have too much, pour out excess crumbs.
Put your 1/2 cup of cookies crumbs and palm sugar in food processor together. Blend to fine crumbs.
Pour crumbs and sugar into a mixing bowl. Add melted butter substitute. Mix with a fork until all crumbs are coated.
Put 1/2-1 tsp of cookie crumb mixture into each muffin tin. Push crumbs down with your finger.
Bake in preheated oven for 4-5 minutes or until light brown. Let cool.
Crust with Nuts and Flour (if not using cookies)
In a food processor combine almond flour, rice flour, and palm sugar.
Blend to fine crumbs.
Pour into a mixing bowl. Add melted butter substitute. Mix with a fork until all crumbs are coated.
Put 1/2-1 tsp of cookie crumb mixture into each muffin tin. Push crumbs down with your finger.
Bake in preheated oven for 4-5 minutes or until light brown. Let cool.
Filling
Melt white chocolate on low in a microwave or on the stove top until completely melted and smooth. Make sure it's warm so that when you add it to cold ingredients, it stays smooth and creamy.
In a food processor, place the tofu, white chocolate, cream cheese, lemon zest, and raspberry oil. Blend for a few minutes until completely smooth. Scrape down the sides and blend again. Adjust lemon zest and raspberry oil to your taste.
Once filling is completely smooth, spoon or pipe filling into cooled crust cups about 3/4 full. Once all are filled, put your muffin pans in the refrigerator and let set for 2 hours.
Once filling is set, slice raspberries in half. Gently remove papers and top with half of a raspberry. Serve and enjoy!
Notes
Makes about 3 dozen cheesecake bites. Copyright Nourishment Connection 2012