Mini Baked Cheesecakes

These mini baked cheesecakes are the perfect treat for ‘Shavuot’ which is the Jewish Harvest Holiday. People eat dairy foods such as cheesecake, blintzes, dairy casseroles etc.

When I first tasted this recipe I couldn’t believe how similar the flavor was to my mom’s baked cheesecake. She used to make hers dairy and I still have that taste in my mouth…It was so good!

My son was very skeptical to try it, but once he did, he couldn’t stop…It became his favorite breakfast choice:)

It is delicious to eat cold or hot. It has a fresh lemony flavor to it. It has a velvety smooth texture which is divine.

Ingredients

20 mini servings

1 block of firm tofu, drained 1 LB 3 oz / 539 g

3/4 cup pure maple syrup

1/2 cup olive oil

1 teaspoon vanilla extract

1 lemon, zest and juice

1 cup gluten free flour blend, (I used 1 to 1 from Bob’s Red Mill)

1 teaspoon baking powder

Optional topping:

1/4 cup chocolate chips + 1 tablespoon almond milk, melted in the microwave and drizzled on top the cheesecakes when they are completely cold and set.

crushed freeze dried raspberries, for color and flavor

fresh raspberries

mint leaves

Directions

Heat oven to 375 F.

To a food processor add tofu, pure maple syrup, olive oil, vanilla extract, lemon juice and zest and process until very smooth.(until you reach a texture of cream cheese). Next, add flour and baking powder and process until completely incorporated.

Pour the mixture into a nonstick mini muffins baking pan and bake in the oven for about 25-30 minutes or until golden brown. Let it cool down to set. You can serve it warm or chilled, it’s up to you. You can also sprinkle some powdered sugar on top and top with fresh berries.