Vegan Butterscotch Cheesecake

Vegan Butterscotch Cheesecake

I hope everyone had a wonderful Thanksgiving and was able to spend time with their families. I had a great time at my sister’s house, with a feast fit for 2 vegans, 6 vegetarians, and 4 meat-eaters. For Thanksgiving dessert, I made this vegan cheesecake recipe that I found on Alicia Silverstone’s website, The Kind Life. Originally a pumpkin cheesecake recipe, I adapted it to suit my butterscotch craving. Of course, you can make your own pie crust if you want, but I didn’t have the time so I bought a delicious pre-made Arrowhead Mills graham cracker pie crust. Here is the cheesecake recipe with my alterations:

Ingredients:

  • 1 package silken tofu (roughly 14 oz.)
  • 8 oz. Tofutti vegan cream cheese
  • 1 package vegan butterscotch chips (I found that Food Lion and Lowe’s Foods brand butterscotch chips are vegan, but Nestle’s are not, so double check the package)
  • 1/4 cup agave nectar
  • dash ground nutmeg
  • dash ground cinnamon

Instructions:

  • Puree all ingredients in food processor until very smooth, about 3-5 minutes.
  • Pour into crust and bake at 350 F for 50 minutes.
  • Chill completely in refrigerator at least 3 hours, up to overnight.

This is a fantastic dessert, and pretty simple if you go with the pre-made crust. It doesn’t have the exact consistency of cheesecake; I would say it’s more like if cheesecake and flan had a baby. Yum!

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