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Nutrition Facts
Serving Size 1 (23g) Recipe makes 12 servings The following items or measurements are not included below: tofutti better-than-cream-cheese agave nectar vanilla-flavored soy yogurt
Calories 123
Calories from Fat 65		(52%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 28mg		1%
Potassium 8mg		0%
Total Carbohydrate 14.8g		4%
	Dietary Fiber 0.1g	0%
	Sugars 12.7g
Protein 0.3g		0%
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Vegan Cheesecake Cupcakes

Recipe #234310 | 47 min | 7 min prep

⁽¹⁾ RATE IT NOW Print Recipe

By: T_Wise
Jun 12, 2007

Delicious and dairy free.

SERVES 12 -15 (change servings and units)

Ingredients

8-10 graham crackers
3/8 cup canola oil
2 tablespoons honey
12 ounces tofutti better-than-cream-cheese
1/2 cup unbleached cane sugar
1/2 cup agave nectar
1 teaspoon vanilla
1/4 cup vanilla-flavored soy yogurt

Directions

1
Line muffin tray with paper liners.
2
Smash graham crackers and mush together with oil and honey and spoon into the bottoms of the cupcake liners and press down firmly. Bake these at 350 for 10 to 15 minutes.
3
Blend "cream cheese," sugar, agave, vanilla, and soy yogurt. Mix well and pour over crusts 3/4 full. Bake at 325 for 25 minutes. Remove when cool and chill.
4
Variation: top with cherries, strawberries, or any fruit!

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Featured Reviews for This Recipe

From: Chef #1287409

On Jun 4, 2009

Honey is NOT vegan! True, some vegans choose to eat it, but don't go making these cupcakes for your vegan friends without telling them they contain honey! An extra 2 tbs agave nectar will replace the honey.

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From: Chef #573725

On Sep 1, 2007

This is pretty good. My local store didn't have tofutti cream cheese so I had to use a different soy cream cheese and the cheesecakes caved in. I'm not sure if they were supposed to. They were really yummy still though, I just put strawberries in the middle and soy whipped cream.

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