Vegan Cheesecake, Revisited.

This week we have Jeff and his lovely lady Lex visiting us, tattooing us, and dining with us. They are pretty good people, so I am super happy to have them here and naturally I had to bake for them! Jeff is Vegan, so of course Jason insisted that I make my BEST vegan cheesecake, which I am more than happy to do because it's one of my favorite cheesecakes, vegan or not.



This time I had more time, and decided to do something different - decorate the cake with vegan 'butter' cream. I am not fully addicted to the peanut butter one. It is amazingly delicious, and I like it BETTER than the non vegan peanut butter cream, weird huh? This post is going to have the butter cream recipes in it, if you are wanting the cheesecake recipe, just click the link above or check out the recipe section.


Peanut 'butter' Cream

1 C creamy natural peanut butter
1/2 C earth balance, soft OR any vegan butter
1 TS pure vanilla extract
2 C organic powdered sugar
2 TB vanilla soy milk

In a large bowl, cream the butter and peanut butter ntil fluffy, add in the remaining ingredients EXCEPT the powdered sugar and soymilk. Beat well until combined. Add one cup of powdered sugar, and one tablespoon of soy milk. Beat, then add the remaining cup and tablespoon. Frost your cake/cupcake/cheesecake as desired, or grab a spoon and enjoy. Either way, you're going to be happy.



For the chocolate vegan 'butter' cream, follow the same recipe, just do not put in peanut butter, instead use 2 TB of natural cocoa powder, and use one more tablespoon of soy milk.



This is a great base recipe for vegan frostings, the different frostings you can do with this is pretty much endless. And like I said once you try the peanut butter one, you might not want to share it, but it does make a good bit, so you better share. But if you don't, I won't tell anybody!