Vegan Eggnog Cheesecake with Gingersnap Crust

Oh yum!  Eat these with friends or you’ll end up eating too many!  This is a recipe from fatfreevegan.com and I added a more points friendly little gingersnap “crust” to it.  This can be modified to be made without the nog using plain soy milk and you can definitely add chocolate chips or a fruit topping.

Crust:

In a food processor, mix 8 gingersnap cookies and 2 tsp margarine.  Place in a 12-serving muffin tin lined with paper or silicone (I didn’t try it without).

In the food processor, mix 1 12.3 oz package of extra firm lite silken tofu, 1 8 oz pkg of Tofutti Better than Cream Cheese, 3/4 cup sugar, 1/2 cup vegan eggnog, 1 tbsp lemon juice, 2 tsp of rum or brandy extract (use the real thing if you want and adjust points), 1 tsp vanilla, 1/2 tsp ground nutmeg, and 3 tbsp of cornstarch.  Pour into muffin tin.

Bake at 350 for 55 minutes.  Remove and cool and refrigerate till chilled.

My confession:  The cheesecake was okay, but I loved the batter better!

12 servings.  Weight Watcher Points Plus value:  4

VeganSoft Tofu