Peanut Butter Cheesecake Cupcake

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Make sure you sit while eating this ... 

might make you weak in the knees. You won't believe how good it is!

Ingredients
Serves 8

• 1 egg replacer (1 1/2 tsp egg replacer plus 2 Tbs warm water)
• 1 Tbs Almond milk
• 1/2 cup Honey
• 1/2 cup Peanut butter (Natural unsalted creamy)
• 1/2 tsp Vanilla extract
• 1 pinch of Sea salt
• 1 8oz container of Tofutti vegan Cream cheese
• 1/2 cup chopped Walnuts
• Chocolate chips topping

Crust

• 1 cup Flour
• 1 Tbs Cane sugar
• 1 Egg replacer
• 4 Tbs vegan Butter

Directions

Preheat oven to 350 degrees.

Crust

Combine flour, sugar and butter. Mix together until crumbly. Add egg replacer. (Should not be too dry.) In a cupcake pan add cupcake holders press crust mixture about 1 inch thick into each. Add some of the walnuts to each. Save some to place on top of each cake.

In the a medium bowl add. Tofutti (dairy-free) cream cheese, honey, vanilla, peanut butter, egg replacer, almond milk and sea salt. Mix well. Pour into cupcake holders. Top with remaining walnuts and chocolate chips. Bake for 30 minutes. Let cool for 30 minutes and serve.

PLEASE EXPLORE OTHER SOURCES TO ENRICH UNDERSTANDINGS OF NUTRITION