Healthy Valentine Cheesecake with Leftover Cupcakes

I hate wasting food and always try to find a way to incorporate random leftovers into new and delicious dishes. You may remember my beer cupcakes from last week, they were really delicious but we just weren’t able to finish them all before they got stale and dry. After debating what to do with them, I thought about grinding them up to use as a cheesecake crust.

This worked out nicely, since Valentine’s Day is coming up and cheesecake is one my husband’s favorite desserts. Besides using up our leftover cupcakes, I also tried to make this Valentine cheesecake a little healthier (I know that sounds like an oxymoron). I’m pretty happy with the result which uses tofu, only 1/4 cup of sugar and substitutes yogurt for some of the cream cheese.

Blend leftover cupcakes until crumbly, then combine with sugar, flax and coconut oil.

Place crumb mixture into pan and flatten.

Blend tofu, yogurt and maple syrup until creamy, then mix with the remaining ingredients and bake for about an hour.

Healthy Valentine Cheesecake Recipe

For the crust:

  • 2 cups ground left over cupcakes (about 5)
  • 1/4 cup coconut oil, melted
  • 2 teaspoons ground flax
  • 1 tablespoon vanilla sugar, or regular

    For the filling:

  • 1 cup firm tofu, cut into cubes
  • 1 cup plain yogurt
  • 3 tablespoons maple syrup
  • 1 1/2 cups cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1 egg
  • 2 egg whites

    Heat oven to 325°F.

    With a blender or food processor, pulse leftover cupcakes until crumbly. Place in a small bowl and add melted coconut oil, ground flax and vanilla sugar. Mix until well incorporated. Pour mixture into a round 9-inch pie pan and press into an even layer covering the bottom. Set aside.

    To prepare the cheesecake filling, add tofu cubes, yogurt, and maple syrup into a blender and mix until smooth. Pour into a bowl, then add cream cheese, sugar and remaining ingredients and mix thoroughly.

    Pour mixture into your prepared pie crust then place in a roasting pan. Pour water into the pan until it comes about 1/3 of the way up the sides. Bake for about 50-60 minutes until cake has set and jiggles. Take pan out of the oven. Keep in the water bath and allow to cool for about 30 minutes. Remove pie pan and cool at room temperature, then place in the fridge until firm. Serve with crumbled chocolate cupcake and fresh berries on top.

    Total Time: 80-90 minutes
    Yield: 6-8 servings
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    6 Responses to “Healthy Valentine Cheesecake with Leftover Cupcakes”

    1. Gerlinde in Dallas February 12, 2012 at 3:38 pm #

      I love that you were able to use up your cupcakes! I hate wasting food as well.

      • Barb February 12, 2012 at 7:59 pm #

        Me too, Gerlinde! I try my best to save the leftovers and make it into a new dish. Thanks for stopping by 🙂

    2. Jessica @ Chockohlawtay February 12, 2012 at 6:25 pm #

      What a great idea! I love how this uses tofu AND yogurt, and doesn’t have 2 cups of sugar in the filling itself. Thanks for the recipe, sounds delicioussss 🙂

      • Barb February 12, 2012 at 7:56 pm #

        Thanks, Jessica! In most of my desserts I use less sugar and still try to make it taste delicious. I think the addition of tofu and yogurt make this cheesecake nice and creamy.

    3. myfudo February 12, 2012 at 9:14 pm #

      I love leftover recipes…Definitely makes me a more fulfilled homemaker. This page is really helpful, bookmarked. Great post, Wishful Chef!

    4. Angela February 13, 2012 at 7:12 pm #

      amazing recipe! so much so that i used one of your pictures in a blog that I recently published. i linked the picture back to this page and gave you all the credit, of course! thank you again for sharing. my readers will love it! here’s the link –

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