White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
1 cup vegan chocolate cookie crumbs
3 tablespoons sugar
1/4 cup vegan butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
2 cups vegan white chocolate chips
1/2 cup vegan creamer or plant milk
3 (8 ounce) packages vegan cream cheese, softened
1/2 cup sugar
3 egg substitutes
1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with vegan creamer or plant milk, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Add egg substitutes and blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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Vegan Peppermint Cheesecake

Vegan Peppermint Cheesecake
18 vegan chocolate sandwich cookies with white filling
1/4 cup vegan butter, melted
30 striped round peppermint candies
4 8-ounce packages vegan cream cheese, softened
1 16-ounce vegan sour cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract or 3 drops peppermint oil
4 egg substitutes
vegan chocolate curls and/or striped round peppermint candies, coarsely crushed, chocolate syrup

1. Preheat oven to 325 degrees F. Wrap a double layer of foil around the bottom and outside of two lightly greased 6-inch springform pans to form a watertight seal; set aside.

2. For crust: In a food processor, place chocolate sandwich cookies. Cover and process until cookies are crushed. With the machine running, quickly add melted butter through feed tube. Process with on/off pulses just until cookies are finely crushed, scraping down sides to evenly moisten crumbs. Press mixture onto the bottom and 1 inch up the sides of the foil-wrapped pans.

3. Place the peppermint candies in a clean food processor bowl. Cover and process until finely crushed. You should have about 3/4 cup. Set aside.

4. For filling: In a large bowl, combine cream cheese, sour cream, and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and peppermint extract; beat until smooth. Add egg substitutes. Stir in the 3/4 cup peppermint candies. Pour over crusts, spreading evenly.

5. Place the foil-wrapped springform pans in a 13x9x2-inch baking pan. Pour enough hot water into the baking pan to reach halfway up sides of the springform pans.

6. Bake for 60 to 70 minutes or until the outside edges appear set and the centers appear nearly set when gently shaken. Remove springform pans from water. Cool completely in pans on wire racks. Remove foil. Cover and chill overnight.

7. To serve, using a small sharp knife, loosen the edge of cheesecakes from sides of the pans. Remove sides of the pan. Garnish with chocolate curls and/or coarsely crushed striped round peppermint candies.

For a 9-inch springform pan: Wrap a double layer of foil around the bottom and outside of a greased 9-inch springform pan to form a watertight seal. For crust, use 12 cookies and 1/4 cup melted butter.

Topping: You may use any kind of topping such as fruits, chocolate syrup, chocolate, vegan whipped cream, etc.

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Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle
2 (8 ounce) packages vegan cream cheese
2 cups powdered sugar
1 (8 ounce) vegan sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup vegan whipped topping/vegan cool whip
4 tablespoons sugar
1 vegan angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced

1. In a large bowl, beat cream cheese and powdered sugar until fluffy; add vegan sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
2. Fold the vegan cool whip into the vegan cream cheese mixture.
3. Gently stir in cake pieces; set aside.
4. Combine strawberries and sugar, stirring until sugar is dissolved.
5. Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
6. Continue layering; finish with strawberries.
7. Cover with plastic wrap; and chill several hours.

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