It’s time to talk dessert. Everything in moderation, right? Craving something sweet this past weekend, the kids adapted this Kraft Oreo Cheesecake recipe to be gluten free and dairy free. Verdict? Delicious. These went fast amongst family and friends and no one questioned the fact that these were not “real” cheesecakes. Kinnickinnick’s K-Toos are an excellent stand-in for Oreo cookies. Tofutti cream cheese provides the creamy texture and slight tanginess of traditional cheesecake.
2 8 oz. tubs of Tofutti or Galaxy brand non-dairy cream cheese
1/2 cup sugar
1/2 tsp vanilla extract
16 Kinni Toos chocolate sandwich creme cookies, crushed (roughly 1 1/2 cups)
1/4 cup Earth Balance shortening, melted
Heat oven to 350 degrees. Line an 8 x 8 pan with foil. Mix crushed Kinni Toos cookies with melted Earth Balance. Press mixture onto bottom of lined pan, forming the cheesecake crust. To prepare cheesecake batter, beat non-dairy cream cheese, sugar and vanilla with mixer until well blended. Add eggs, mixing just until blended. Pour batter over crust. Bake and refrigerate 2-3 hours until set and cooled.
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