View Full Version : Cheese cake bites - which recipe seems best?

Jul 10th, 2009, 09:36 PM
I want to make some vegan cheese cake bites, and have found 2 recipes. However, while the method remains the same, the ingredient list is slightly different. I was wondering if someone with more cooking experience would be able to tell which recipe seems more viable.



the second one uses tofu unlike the first...not sure if it's better to add it or not, and both posters say their cheesecake bites came out good.

Jul 10th, 2009, 09:52 PM
Those sound yummy. If I were going to try this recipe I would go with the first one that just uses tofutti cream cheese. Although I've never made the pops, in the past anything "cheesecake" like that I've made, I've had better luck when I just use a cream cheese substitute.

Jul 11th, 2009, 01:22 AM
I prefer to compromise and use a tub of cream cheese and HALF a packet of silken tofu. I've never made cheesecake bites though...they seem far too small to me :D I could probably eat a whole cheesecake in one sitting though :D

Jul 11th, 2009, 10:30 AM
Vegan witch - thanks! would you say that the mixture became quite thick when you've made them without? Like thick enough to roll (albeit stick-ey)

Cherry - I'd love to make a whole cheesecake! I'm taking the bites with me to school though, and I think these would travel better and be easier to give out :D
does it have to be silken tofu, if I do use it, because I can only get extra firm where I live.

Jul 12th, 2009, 12:39 AM
hmmm...I wouldn't say it was thick enough to roll. But then I didn't freeze it either.
I know what you mean about the pops travelling better. Sometimes I use a cheesecake recipe and make mini-individual ones. I put them in mini-foil muffin cups and use a vanilla wafer on the bottom for a crust.

Jul 12th, 2009, 01:51 PM
does it have to be silken tofu, if I do use it, because I can only get extra firm where I live.

Silken tofu is very smooth, hence the name; firm tofu will give you a grainier texture and perhaps a slightly stronger "tofu" flavour. But perhaps making, say, a lemon cheesecake, using the grated rind and juice for flavour, would help overcome that.

Jul 12th, 2009, 03:43 PM
Yeh, I think it might be too grainy too. Given the option of cream cheese or extra firm tofu, I'd probably just stick with the cream cheese.

Have you made them yet Everdream? I'm interested to see how they turn out.

Jul 16th, 2009, 10:07 PM
I have made them! They were so perfect! I didn't use tofu in the end.
http://teenagedvegan.wordpress.com/ Here they are!

Jul 16th, 2009, 10:14 PM
double post :(

Jul 16th, 2009, 10:27 PM
Cool :) They look great, and I like your blog.

Jul 17th, 2009, 12:57 PM
Oh, wow, everdream! They look fabulous! Like Cherry, I also like your blog :D