![]() ![]() ![]() My filling, after reaching room temperature, held its shape perfectly. I also used agave as my liquid sweetener. I used vegetable oil in place of coconut oil in the filling and vegan butter to replace the coconut oil in the crust. I was impressed by the peanut butter cheesecake part – while not being exactly like cheesecake it was “cheesecakey” enough and delicious. I made these the other day because, since I have become vegan, I haven’t had anything remotely similar to cheesecake (which is a dessert I love). All you need is 30 minutes and a muffin tin and you’re golden. If you have the ability to blend and pour, you can make these little bites of heaven. Just pure chocolate-peanut butter goodness that even the amateur cook can master. Peanut Butter Cup 9-ingredient vegan cheesecakes that scream simplicity: No springform pans, no water baths, no baking (besides the 5-minute crust). To celebrate all of these wonderful things, I made you cheesecakes. That is what makes me supremely happy – the best birthday gift ever. I love to cook and take photos of the things I make and then share them with you all. I’ve learned I still love cake and pancakes and simplicity and saying “hubba, hubba,” and probably always will.Įnough about me. I’ve learned that running a food blog with your spouse can not only be fun but also ridiculously fulfilling. I’ve grown to love food photography even more than I did when we first started this blog. I’ve learned the importance of doing what I love even if it feels silly. I’ve learned to trust my instincts and be OK with the unconventional. Of the many things I’ve learned I realize the bulk of those lessons have come in the last couple of years.
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