Cooking

Healthier Cheesecakes

~ lindy

Healthier Cheesecakes 

Makes 12, depending on the size of cupcake muffin pan

Special Supplies:

Silicon Cupcake/muffin pan

Ingredients:

Crust:

*1 and 1/2 cups Graham Cracker Crumbs, 10-12 full Graham Crackers

*3 and 1/2 tablespoons Plant Based Butter or Grass Fed Butter, melted

Filling:

*1 cup Planted Based Whipping Cream, I like Country Crock Plant Cream

*2/3 cup or 5 ounces (1/3 Less Fat) Cream Cheese, room temperature

*1/2 cup White Chocolate Chips, melted

Topping:

*Raspberries

*Your Favorite Chocolate Melting Wafers, melt according to instructions on package, for attaching raspberries

Instructions:

Blend graham crackers in a food processor until fine.  Drizzle in melted butter until incorporated.  Press a tablespoon or so into the bottom of each cup and press flat, I used a bottom of measuring cup.

Beat together cream cheese and melted white chocolate, make sure cream cheese is room temperature or the chocolate will go hard and clumpy.  Then drizzle in cream beat/whip for 5 minutes or until thick.  

Scoop filling into cups, scrap off tops with bench scraper for a flat surface.  It is best to freeze these overnight and then place in fridge for 1 hour or until ready to serve and add raspberries.

Note:  These needed to be kept in the fridge or freezer. Until ready to serve!

Enjoy!

Lindy

Healthier Oat Pumpkin Bars

~ lindy

Healthier Oat Pumpkin Bars

Bake in preheated oven 350*F.  for 25-30 minutes in cooking sprayed or parchment paper 2.2 quart oblong pan or 8”x8” Square baking dish 

Dry Ingredients:

*2 and 1/2 cups Rolled Old Fashion Oats

*1/2 cup White Whole Wheat Flour or Flour of choice

*2 teaspoon ground Cinnamon, like Ceylon 

*1/8 teaspoon ground Nutmeg

*1/4 teaspoon ground Cloves

*1/2 teaspoon ground Ginger

*1/2 teaspoon Kosher Salt

*1/4 teaspoon Baking Powder

*1/4 teaspoon Baking Soda

Wet Ingredients:

*1 cup Pumpkin Purée

*1/4 to 1/2 cup Pure Maple Syrup 

*1/2 cup Extra Light Olive Oil or other neutral oil

*2 Eggs, whisked or for 2 Egg substitute 2 tablespoon Flaxseed Meal or Chia Seeds mixed with 6 tablespoons Water, let sit 5 minutes or until set

*1 teaspoon Vanilla Extract

Toppings:

*Sprinkle on your Favorite Granola

*1/4 to 1/2 cup Semi-Sweet or mix Dark Chocolate Chips and Semi-Sweet

*Chopped Pecans, optional

Note: Refrigerate after a day or up to 5 days in the fridge or double bagged 3  months in Freezer.

Instructions:

In a 8 cup mixing bowl add:  Oats, flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda and salt.  Toss together.

Then in another mixing bowl add the wet ingredients:  Pumpkin, maple syrup, oil, eggs of choice and vanilla.

Add the wet ingredients to the dry and hand mix to combine.  Pour mixture into prepared baking dish and bake.

Cool completely before cutting, these are on the crumbly side!

Recipe adapted from EatDrinkLove 

Enjoy!

Lindy