Cheesecake Vegan Cupcake Recipe

Cheesecake Vegan Cupcakes Ingredients

3 pk 8 oz Vegan Cream Cheese
1 c Organic Unbleached Sugar
1 T Vanilla
1/4 c apple sauce
2/4 c soy yogurt
1 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)
Custard Cups
9″ vegan graham cracker crust

Cheesecake Vegan Cupcakes Directions

Leave vegan cream cheese out to soften.
Beat until smooth with organic unbleached sugar and vanilla.
Add apple sauce and soy yogurt beating on high.
Fold in sour cream.
Will make more than what a 9″ graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s).
Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean.

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