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Mini Plant Based Cherry Cheesecakes

Mini Plant Based Cherry Cheesecakes

Looking for the perfect plant based dessert to serve at your next party or cookout?  These mini cherry cheesecakes are easy to make and taste just as rich and creamy as if they were made with dairy cream cheese. Your guests won’t know the difference!

Ingredients (makes 12 mini cheesecakes)

For the cheesecakes:

  • 8 ounces of Seed To Spoon plant based cream cheese
  • 1 cup crushed vanilla wafers 
  • 3 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 and 1/2 teaspoons vanilla extract
  • 1 large egg lightly beaten (at room temperature)

  • For the topping:
  • 1 pound fresh or frozen pitted tart red cherries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch

  • Instructions:
    1. Preheat oven to 350° and line a muffin tin with foil cups. 
    2. Combine crushed wafers and butter and press the mixture into the bottom of the foil cups.
    3. In a separate bowl, combine cream cheese, sugar, lemon juice and vanilla.
    4. Add in the beaten egg, beat on low speed until fully mixed and spoon into foil cups over the wafer mixture.
    5. Bake for 12-15 minutes until centers are set aside to cool completely.
    6. While cooling, start the cheery topping by draining the cherries, leaving aside 1/2 cup juice and discarding the remainder 
    7. In a saucepan add the juice, cherries, sugar, and cornstarch and bring to a boil for about 1 minute, or until thickened
    8. Let the mixture cool and then spoon over cheesecakes.
    9. Cover and refrigerate for at least 2 hours.
    10. Serve and enjoy!

    Antioxidant Boosting Plant Based Breakfast Parfait

    Antioxidant Boosting Plant Based Breakfast Parfait

    Start the day in a simply healthier and tastier way with this special breakfast parfait recipe swirled with the antioxidant power of fresh berries, grains and Seed to Spoon plant based sweet vanilla oat yogurt.

    Ingredients and instructions for 1 (one) parfait

    • 1 cup Seed to Spoon vanilla oat yogurt
    • 1 to 2 tablespoon(s) each fruit of choice (blueberries, raspberries and golden raisins)
    • 5 tablespoons granola or raw oats
    In a small bowl or mason jar, build the parfait layer by layer:  yogurt, then fruits and berries, followed by granola or oats and repeated until you reach desired serving size.

    Flexitarian Jalapeño Poppers

    Flexitarian Jalapeño Poppers

    Want to add a little plant based flavor to your next party?  Try our take on a spicy party favorite and whip up a batch of Flexitarian Jalapeño Poppers made with Seed To Spoon plant based cream cheese!

    Ingredients (makes 12 poppers):

    • 12 large jalapeño peppers de-seeded and halved lengthwise
    • 8 ounces room temperature Seed To Spoon cream cheese
    • ¼ cup chopped cilantro
    • ¼ cup chopped green onion
    • ¼ teaspoon each garlic and onion powder
    • ¼ teaspoon fine sea salt 
    • ⅓ cup grated cheddar cheese
    • 2 tablespoons crumbled potato chips for the topping

    Instructions:

    1. Preheat the oven to 425 degrees
    2. In a large bowl combine the cream cheese, cilantro, green onion, garlic powder, onion powder and salt until well mixed, leaving a little cilantro and green onion out for garnish
    3. Spoon the cream cheese mixture into the jalapeño halves and top each with shredded cheese
    4. Spread the stuffed jalapeños on a lined baking sheet and bake for 10 to 13 minutes
    5. Let cool, sprinkle potato chip crumbles and a pinch of cilantro and green onion over the top
    6. Serve and enjoy!