Sunday, April 8, 2012

Mini Lactose-Free Cheesecakes and an Easter Picnic

Happy Monday:) We had a fun weekend in the city and on Sunday we decided to take advantage of the sunny skies and walk up to Alamo square to anniversary our 2011 Easter picnic.

The menu was simple and delicious: The world's best sandwich and mini blueberry cheesecakes for two.

The sandwich is my "go-to" picnic recipe and I've been wanting to do some baking so Easter seemed like the perfect excuse. I love cheesecake but Nic and I are both lactose intolerant so I did a google search and came up with a blueberry cheesecake recipe featuring tofutti (soy) cream cheese. The recipe was super simple and much healthier than your average cheesecake. It called for a pre-made graham cracker crust but since I didn't want to make an entire cake for Nic and I, I made my own crust using a Fiber One recipe from Hungry Girl and put it in my little 1/4 cup ramekins as individual servings. This was a great alternative to dairy cheesecake! At first I was nervous that it would be too healthy tasting but it was totally yummy and Nic liked it as much as I did... always a good sign. This recipe is super easy and I loved making the individual servings --- they'd be great for a party!

Here's the simple recipe so you can try it out for yourself.

Mini Blueberry Tofutti Cheesecakes - Recipe divided into the crust and the cheesecake
- Makes about 4-5 small servings. I did mine in 1/4 cup ramekins but you could also just do this bigger in a pie pan and double the below recipe.

Fiber One Crust - From Hungry Girl - this makes enough crust for about 5 small ramekins so double this for a pie sized cheesecake.

-1/2 cup Fiber One cereal - crush in cuisinart or by stomping on a plastic bag until it is the consistancy of bread crumbs
-1 tablespoon melty margarine or butter substitute

-Preheat the oven to 350 degrees.
-Mix the crushed fiber one with the margarine until it is soft and crumby. Push it into the bottom of your pie plate or ramekins with your fingers.
-Bake for 10 minutes and remove from oven. You will then top this with the cheesecake mixture from below and bake for another 40 minutes and then refrigerate.

Tofutti Blueberry Cheesecake --- Recipe from

-8oz container of tofutti or other non-dairy cream cheese (I assume this would work and taste great with real cream cheese too!)
-1/4 cup white sugar
-2 egg whites
-2/3 cup blueberries (I used thawed frozen ones.)

-Preheat oven to 350 (it should already be there from the crust.)
-Mix the tofutti and sugar with an electric mixer until they are combined and then add in egg whites and mix well.
-Mix in half of the blueberries
-Pour the tofutti/blueberry mixture into the ramekins on top of the crust and top with more blueberries.
-Bake for 40 minutes
-Put in fridge and let cool for at least 3 hours and up to a day.

No comments:

Post a Comment