Last night I was watching Top Chef Just Desserts when I got an insatiable craving for cheesecake. Nevertheless, I went to bed because I was in a desperate need for a good night sleep. However, that didn't stop me from getting to work in the morning. Before my allergy development, I would only eat store-bought cheesecake. Given the fact that this was my first time making some from scratch, it was definitely a challenge. In the end, everything turned out better than expected!
Did you get a chance to read my Vegan Bread Slices With Guava Spread post from earlier this week? I took some of those bread slices to prepare the bottom of the cheesecake cups. Don't worry, you don't necessarily have to make a loaf of bread to get this recipe going. Substitute the bread in this recipe for some gluten-free shortbread cookies or anything sweet and crumby.
3 Slices of Vegan Bread (From My Recipe)
1 Large Egg
2 oz Reduced Fat Cream Cheese
¼ Cup Sugar
1 Teaspoon of Vanilla Extract
Place bread slices in a food processor until crumby. Add egg and blend for an additional minute. Divide mixture into three muffin cups and bake at 350°F for approximately 10 minutes. In a bowl, microwave cream cheese for 10 seconds to soften. Mix with sugar and vanilla extract. Remove muffin cups from oven and divide cream cheese mixture evenly among them. Place in the oven at 350°F for 15-20 minutes. Let cool and refrigerate for an hour before serving... Enjoy!
Makes 3 Cheesecake Cups.
Note: This recipe can be easily made vegan. Simply substitute the egg for Ener-G Egg Replacer and the sugar for agave nectar. Use vegan cream cheese as well.