Thursday, October 8, 2009

Silken Chocolate Cheesecakes

A coupon made me pick up a package of Nasoya's new Silken Creations. I chose the chocolate, figuring if I got lazy I could just eat it as chocolate pudding :) Desperately wanting to use my new mini cheesecake pan, I decided to try and adapt a recipe for Chocolate Cheesecake. I had a few issues, as I wasn't sure how long to bake these (as I was using a new product and a new pan), but in the end they tasted great so I decided to post my recipe. I would use it as a template to tweak how you deem appropriate!



Chocolate PB Mini Cheesecakes
Recipe by Shannon
Yield: 9 mini cheesecakes



1c graham cracker crumbs
1-2T applesauce
1/2 pkg Nasoya Dark Chocolate Silken Creations
3oz Nufatchel cheese
1oz natural style nut butter (creamy or crunchy your choice, I had a crunchy PB open)
1 1/2T cornstarch

Preheat oven to 350 deg.

Combine graham cracker crumbs and enough applesauce so all the crumbs are wet. Press 1-2T mixture into 9 wells of a mini cheesecake pan. Bake for 10min, then remove crusts and lower oven to 325.

While crusts are baking, prepare filling. Combine cream cheese, nut butter, silken creations and cornstarch in food processor (or blender) and mix until smooth. Divide filling amongst crusts. Bake, covered with foil for 20min, then another 10-20min until cheesecake has set. Remove from oven and let cool for a bit. Unmold cheesecakes and refrigerate for a hour or so (or more) before serving. I ate mine with a drizzle of peanut butter on top!


Has anyone used these mini cheesecake pans before?? Am I supposed to spray the inside of the molds? Mine stuck like crazy to the sides--don't know if it was the Nasoya addition or the pan. The texture definitely improved after refrigeration, and I'm not sure why. I may have overbaked mine, but I didn't know how "set" the Nasoya Creations actually get! It wasn't a completely failure, but you know what they say... if at first you don't succeed, try and try again! Guess I'll have to make some more mini cheesecakes :)

26 comments:

VeggieGirl said...

Looove the richness!!


Yes, DEFINITELY spray the insides of the molds next time.

Erica said...

yummy! What a great creation! Love the creative use of the ingredients. Looks super chocolatey.

Elina said...

You're so creative! (Yeah yeah, I know I say this all the time, but you are!!) I love cheesecake and even more than reg cheesecake, I love chocolate cheesecake. Shocker I know ;)

5 Star Foodie said...

I love the idea of applesauce to make the crust!

Averie (LoveVeggiesAndYoga) said...

Graham crackers + applesauce = gluten plus +fructose. That equals a stuck on mess my dear. You can spray the molds if you're ok with spray, OR you can create a nut based crust which will have fat in it so it wont stick as easily. Such as 1 c almond flour plus 2 dates. Grind. Voila, crust.

The filling looks divine. I cant do soy but yeah, it looks awesome! And I would underbake a bit if you're unsure. But then also refrigerate. Overbaked soy is yuk and refrigeration will cure just about anything.

Sophia said...

OOH! Cool! I actually have coupons for these stuff. Can't wait to get down and dirty coming up with recipes!
You're so creative!

Katy said...

Yum! I just ate my dark chocolate Nasoya straight from the package (see my recent posts) and it was the most amazing pudding I've ever had.

I have strawberry, so maybe I'll make some cheesecakes from that!

Thanks for the recipe.

Lauren said...

Shannon, these mini cheesecakes look delectable! The chocolate is the only flavor of the silken creations that I like, so I will need to try this recipe.

sarah caron said...

Looks so rich and creamy. YUM! Is Nasoya a tofu based product?

Shannon said...

Averie- the stick factor was from the filling, but i love your idea of a nut-date crust :)

Sarah- Yes, the base of this product is silken tofu.

GF Gidget said...

I'm not normally a cheesecake person, but that sounds nummy!

Christina said...

I've never heard of this product before. Sounds good!

Dawn said...

wow! girlfriend, you did a fabulous job on this! my hat is off to you...oh yes.

Jess said...

Wow, that looks amazing and...healthy even?

I've made the lemony chickpea stir-fry too!

Heather said...

i love mini desserts! they look so tasty :)

Kelly said...

I like the dark chocolate silken creations in smoothies but my only problem is everytime I find them at the store they seem to expire so quickly and I can never use them in time.

Ricki said...

I bet that was incredibly rich and creamy! Looks yummy.

Kerstin said...

Yay for your mini cheesecake pan, sounds like a lovely light dessert!

Grace Dickinson said...

I've always wanted to try the Silken Chocolate tofu sold in the store! I know that regular silken tofu can make an amazing chocolate pie with graham cracker crust, so I can imagine that the chocolate store brand is similar. Great blog.
-Grace
http://funfitnessfreshair.blogspot.com/

Sagan said...

I'll have a mini cheesecake please! Just stamp my name on it and pop it in the mailbox. Hehe.

Cinnamon-Girl Reeni♥ said...

I haven't seen these new Nasoya creations. These look really good!!

Joanne said...

I have been meaning to experiment with the Silken Creations. They seem like that would make a good addition to cakes (like instead of pudding). I like your cheesecake idea! There is no such thing as too much "experimental baking" when it comes to cheesecake.

biz319 said...

These look delicious - not sure why they stuck though!

eatingtolivelovelaughtri said...

Oh man, I need to make these for H! He would LOVE them!

Nicole Chow - HealthyChow.com said...

WHOA! To anyone who does NOT like tofu, they definitely need to check out this recipe. It's incredible! I love it! Peanut butter and chocolate in cheesecake form? That's my dream come true :) Nice work, Shannon!

pigpigscorner said...

wow, looks really chocolatey and rich!

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