Grapefruit Vegan Cashew Cheesecake with Shortbread Crust

Ready for the BEST vegan cheesecake with all the goodness of a dairy cheesecake, but made with cashews and NO tofu? It’s HERE and it’s so amazing that I had to share it on National Cheesecake Day! I promise that this is so easy (the filling is whipped up in the blender) and you will fool even the most loyal regular cheesecake fans with this grapefruit vegan cashew cheesecake.

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Ok let’s talk about vegan cheesecake! I have a few other cheesecake recipes on the site (more…)

Vegan Pumpkin Cheesecake Bars

Vegan pumpkin cheesecake bars are given a fall twist with pumpkin, spices and a vegan shortbread crust! 

Vegan Pumpkin Cheesecake Bars-Vegan pumpkin cheesecake bars are given a fall twist with pumpkin, spices and a vegan shortbread crust!

I was all about the apple desserts last week and this week, I’m jumping into the pumpkin dessert pool with two feet with these vegan pumpkin cheesecake bars! For the longest time, I wasn’t really a pumpkin fan (give me pecan pie > pumpkin pie anyday), but now that I’ve finally nailed (more…)

Chocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

Chocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

Chocolate Chip Vegan Cheesecake with Chocolate Cookie CrustChocolate Chip Vegan Cheesecake with Chocolate Cookie Crust

This post is sponsored by Kite Hill. Thank you for supporting all the brands that make this space possible!

I’ve tried my hand at vegan cheesecake once or twice, but they always kind of left me feeling really meh about them and not feeling like they could pass for a ‘real’ cheesecake, if put to a taste test. One of my main goals here in this space is to make vegan desserts that a.) could beat their non-vegan counterpart anytime and (more…)

Blueberry Cheesecake Popsicles (Vegan)

Blueberry Cheesecake Popsicles (Vegan)

Blueberry Cheesecake Popsicles (Vegan) // heartofabaker.comBlueberry Cheesecake Popsicles (Vegan) // heartofabaker.com

We’re home! After a week full of traveling to a lot of places with names who start with ‘M’ (Mexico, Madison, and Minneapolis), we are finally back home to stay. I always love to travel, especially when a warm, sandy beach and spending time with dear friends is involved, but there is something to be said for being back at your homebase with your own comfy bed. While I did eat at some awesome places (Helooooo best soy ice cream at Izy’s!) and see some amazing cities, I’m glad to be back. Also, I really dearly missed cooking and baking in my kitchen, so I was a little ready to come home. As usual, the idea of cheesecake popsicles had been bouncing around my head for a few weeks (like these and these both were) and I finally got around to making them when we stopped home before heading out on the second leg of our trip. The base whirs up nicely in the trusty blender and the blueberries get folded in before dividing the mixture evenly between the popsicle molds. I was a little unsure that a vegan take on cheesecake was going to end up too icy and not creamy enough, but with the right combination of soaked cashews and firm tofu, the texture turned out absolutely perfect. I know my love for soaked and blended cashews in vegan desserts knows no bounds, but this recipe is just taking it to a whole new level. (more…)