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.
Healthy Valentine Cheesecake Recipe
For the crust:
For the filling:
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