Recipe: Tofutti Vegan Cheesecake Pops!

What’s Amy Eating? Tofutti Vegan Cheesecake Pops

CHEESECAKE:
8oz Tofutti Better Than Cream Cheese
14oz Medium Firm Tofu
Juice from one lemon
2 Tbsp Corn Starch
2/3 Cup Vegan Cane Sugar
1Tsp Vanilla Extract (optional)
1Tsp Xanthan Gum (optional, thickener)
1/4 Cup Coconut Butter (optional, thickener)

TOPPING/DECORATION:

Pretzel Sticks
Graham Crackers
Mini Chocolate Chips

METHOD:

Combine all ingredients in a food processor or blender and process until smooth.
To form the pops, I used an aluminum foil lined egg carton with the top cut off.
Fill each segment with crushed graham cracker, chocolate chips, and cheesecake filling, and top with pretzel stick as the pop holder. Freeze for at least 3 hours.

NOTE: the aluminum foil may stick to your pops. Make sure that you remove any remaining pieces before serving. Also, the pretzel sticks are fragile, so don’t put too much strain on them when removing from carton.

ENJOY!

Makes more than 12 servings.

Check out www.tofutti.com for more yummy products!

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