9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
br>For the Tofu Ricotta (see also my recipe #279343):
In
th a fork. Bake it until partly
Cut the tofu out of the package and
inch spring form pan. Bake at 350'F for 10
br>8. Since this cheesecake has no crust we will invert the
repare the filling, add the tofu, cream cheese, sugar, lemon juice
venly on the bottom.
Bake the crust for 5 minutes
Make a syrup out of the fructose, agar, orange liqueur and water, simmering for 20 minutes.
You may need to add a little water to maintain one cup total liquid.
Mix starch with 1/4 cup of water and add syrup 5 minutes before it is ready.
Stir until clear. Blend liquid with the soy cream cheese and tofu until smooth.
Add zest and vanilla while blending.
Fold in blueberries.
Spread mixture into crust.
Refrigerate for 1 to 2 hours and serve.
Serves 8 to 10.
br>CHOCOLATE LAYER.
Add tofu into a food processor and
et.
Pour mixture over cheesecake and smooth evenly over pie
inutes (or longer).
The Cheesecake Filling:
Place softened cream
Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
Cool first, then add your favorite fruit topping if desired.
Mix
ingredients
in
blender
until smooth and creamy. Pour mixture
into an unbaked pie shell.
Bake at 350\u00b0 for one hour or until
set.
Serve
cold, topped with maple syrup and pecans or TOFU CREAMY TOPPING.
Serves 4 to 6.
o press and dry the tofu well, otherwise, this will be
Make graham cracker crust and bake in a spring-form pan; cool crust.
Cheesecake:
Combine 1st 3 ingredients;