Vegan Lemon Mini-”Cheesecakes”

Name: Vegan Lemon Mini-”Cheesecakes”
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 690 grams 24 ounces nondairy cream cheese, at room temperature; 20 grams 4-1/2 teaspoons Ener-G egg replacer (equivalent of 3 eggs); 12 Keebler mini graham cracker pie crusts (which are conveniently vegan). The actual name of the product is “Ready Crust – Graham; 200 grams cup granulated sugar; 30 milliliters tablespoons lemon juice; 5 grams tablespoon lemon zest; 12 servings Fresh raspberries, blueberries, or sliced strawberries for topping; 1 teaspoons vanilla; 90 milliliters tablespoons water

Vegan Lemon Mini-”Cheesecakes” might be just the side dish you are searching for. One serving contains 1152 calories, 13g of protein, and 62g of fat. This recipe serves 12. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up vanilla, granulated sugar, keebler graham cracker pie crusts . the actual name of the product is “ready crust - graham, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Preheat oven to 350.In a food processor or using an electric mixer and a large bowl (which is what I use), whip the egg replacer and water together until it’s thick and creamy. Beat in the cream cheese until creamy, about 30 seconds. Beat in the sugar, vanilla, lemon juice, and lemon zest.

Ingredients you will need

Cream Cheese

Egg Replacer

Lemon Juice

Lemon Zest

Vanilla

Sugar

Water

Equipment you will use

Hand Mixer

Food Processor

Bowl

Oven

Place the mini-crusts on one or more shallow baking pans. (Don’t remove the crusts from their foil wrappers.) Using a large spoon, pour batter into mini-crusts. I fill it so the top of the batter is higher than the top of the crust, but not so much that the batter is practically flowing over the sides. Use the back of the spoon to smooth out the top a little.

Ingredients you will need

Crust

Equipment you will use

Baking Pan

Aluminum Foil

Bake the cheesecake for about 18 minutes, or until the center of the mini-cheesecakes barely jiggle when the pan is tapped or when an individual pie is tapped. Cooking times may vary according to oven. You may want to check after 15 minutes (as I do).

Equipment you will use

Oven

Frying Pan

Remove from oven. After a few minutes, transfer the mini-pies to a cooling rack. In the middle of each cheesecake, gently depress a piece of fruit until you feel it is held in securely. A rule of thumb would be that two-thirds of the fruit is showing.

Ingredients you will need

Fruit