August 27, 2026August 27, 2026 by betsy

No-Bake Oreo Cheesecake (vegan/plant-based)

A naturally vegan childhood favorite all grown up in the form of a cheesecake.

From my *Healthy(er) Decadence dessert line, this confection takes the cake and is easy as pie!

If you don’t tell anyone that protein- and fiber-rich tofu is responsible for the incredibly luscious texture, they will never know…promise!

No-Bake Oreo Cheesecake (vegan/plant-based)

Yield: 1-7″ cheesecake (8 servings)

12 Oreos from a 13.29 ounce regular bag (reserve remainder of bag for filling and garnish)
2 tablespoons vegan butter, melted
Chocolate Ganache (recipe follows)
Oreo Cheesecake Filling (recipe follows)
Garnishes:
1/2 cup non-dairy whipped topping (we like Cocowhip)
8 Oreo halves

Process the 12 cookies in food processor until crumbs form, drizzle in butter, and pulse a few more times until all crumbs are moist. Press evenly into bottom of 7-inch springform pan. Refrigerate. Make Cocolate Ganache and let cool. Make Oreo Cheesecake Filling, and spread in pan, smoothing top. Spread ganache evenly over top of filling. Refrigerate a couole hours or overnight. To serve, slice cheesecake into 8 pieces and top each with 1 tablespoon non-dairy whipped topping and a reserved Oreo half.

Chocolate Ganache:

1/2 cup unsweetened non-dairy milk (we like soymilk)
1 cup dark chocolate chips, melted

Heat non-dairy milk in small bowl in microwave for 2 minutes or until simmering in a saucepan over medium heat. Remove, add chocolate chips, and allow rhem to begin to melt. Whisk until smooth and creamy, and set aside to cool.

Oreo Cheesecake Filling:

14 ounces firm tofu, drained
1-5 ounce carton vanilla Greek yogurt (I like Silk brand)
1/2 cup confectioner’s sugar or 1/4 cup granulated stevia
1 teaspoon vanilla extract
1/2 teaspoon almond extract
All but 4 of remaining Oreos from package, approximately 18 (carefully cut reserved 4 in half and reserve for garnish)

In bowl of food processor, process tofu until smooth and creamy, scraping down sides of bowl as necessary. Add all remaining ingredients except Oreos. Transfer to a large bowl and use your fingers to crush the approximate 18 Oreos into the batter and gently fold in until evenly distributed.

*At approximately 525 kcal per slice, it is an occasional treat.

August 16, 2026August 16, 2026 by betsy

No-Bake Chocolate-Peanut Butter Cheesecake Pie (vegan & plant-based with gluten-free option)

Easy, healthy(er) decadence goes together in a flash and disappears just as quickly.

Humble peanut butter and chocolate have always played nicely together. In this pie that skews cheesecake-y, they look just as appealing together as they taste with next-to-no effort.

No-Bake Chocolate-Peanut Butter Cheesecake Pie

Yield: 8 servings

1 prepared vegan chocolate crumb pie crust (I purchased a gluten-free variety because that was all the grocery store offered)
1 cup vegan chocolate chips, heated for 1 to 2 minutes in microwave
6 tablespoons smooth peanut butter
14 ounces firm tofu, drained
1/2 cup vegan chocolate chips, heated for about 1 to 2 minutes in microwave and whisked until smooth
1/2 cup smooth peanut butter
1 teaspoon vanilla extract
Garnish: About 1/3 cup peanuts, whole or chopped (the pie is easier to slice if the peanuts are chopped, but I tend to like them whole)
Optional topping: dollops of Cocowhip or other non-dairy whipped topping + a few more peanuts

Make ganache: while the 1 cup of chocolate chips are still warm from melting, whisk in the 6 tablespoons peanut butter until completely combined and set aside.

In large bowl of food processor, add tofu broken into about 4 chunks, and process until smooth, scraping down sides of bowl as necessary. Add the 1/2 cup melted chocolate chips, peanut butter, and vanilla, and process until completely combined and very smooth and creamy. Spread evenly into prepared pie crust, spread chocolate-peanut butter ganache evenly over the top, sprinkle with peanuts around edges, and refrigerate fir about 45 minutes. Slice and serve with a dollop of Cocowhip and more peanuts if desired.

August 3, 2026August 4, 2026 by betsy

*Nearly No-Bake Chocolate-Mocha Cheesecake with Banana Caramel Drizzle (vegan/plant-based)

This quick-and-easy, creamy, and gorgeous dessert will satisfy your need for both nutrition and decadence. Do something sinfully good for yourself!

*The crust is baked for 10 minutes.

Nearly No-Bake Chocolate-Mocha Cheesecake

Yield: 2-5″ or 1-7″ cheesecake

**Note: you can prepare 1.5 times the recipe and make this dessert in an 8- or 9-inch pan and it doesn’t have to be springform.

Crust:
12 Oreos
2 tablespoons vegan butter, melted
Chocolate Cheesecake (recipe follows)
Coffee Topping (recipe follows)
18-20 roasted pecan halves
2-4 tablespoons non-dairy whipped topping
Banana Caramel (recipe follows)

Preheat oven to 350 degrees. Process cookies in food processor until crumbs form, drizzle in butter, and pulse a few more times until all crumbs are moist. **Press into bottom of two 5-inch springform pans or one 7-inch springform pan. Place on a baking sheet and bake 10 minutes. Cool completely. Make Chocolate Cheesecake, and spread in pan(s), smoothing top. Make Coffee Topping and spread evenly over top(s). Arrange pecans on surface, dollop center with non-dairy whipped topping, and serve with a drizzle of Banana Caramel, or refrigerate until serving time. Caramel may be heated if desired.

Chocolate Cheesecake:
14 ounces firm tofu, drained
9 ounces semi-sweet chocolate chips, melted and cooled to room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Optional: up to 2 tablespoons unsweetened non-dairy milk to achieve desired consistency (I like soy)

In bowl of food processor, process tofu until smooth and creamy, scraping down sides of bowl as necessary. Add melted chocolate extracts and optional nondairy milk, and keep processing until completely combined and very smooth.

Coffee Topping:
1 tablespoon instant coffee or espresso powder
1 tablespoon water or Amaretto
2-5 ounce cartons vanilla Greek yogurt (I like Silk brand)
1 cup non-dairy whipped topping (I like Cocowhip)

In small bowl, whisk together
instant coffee or espresso powder and water or Amaretto until coffee is dissolved. Whisk in yogurt until completely combined and then gently fold in non-dairy whipped topping. Refrigerate until ready to use.

Banana Caramel:
2 tablespoons vegan butter
1/4 cup brown sugar
2 tablespoons unsweetened non-dairy milk (I like soy)
1 medium banana

Simmer butter, brown sugar, and non-dairy milk over medium heat, stirring continually for a couple of minutes. Puree mixture with banana in blender or Ninja-type smoothie maker until creamy and smooth.

April 1, 2026April 1, 2026 by betsy

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

I enjoy a carton of Silk brand Greek Vanilla Yogurt EVERY morning with a banana–Urban eats the tips (Patsy turns up her nose)–and I reuse the cartons at home and school for paint.

For some reason, I had been craving a dessert made of the yogurt, cherry pie filling, and chocolate chips. I could see it, feel it, and taste it in my mind.

Bob surprisingly thought it sounded good, too, so we invited a friend to join us, I swirled it together and piled it into coupe glasses before walking the dogs, and when I returned, three of us enjoyed a serving on the deck in lieu of dinner (shhh!).

You can devour it immediately or let it chill and set up for a slightly firmer treat. Either way, it is like a cross between cheesecake and soft-serve. So easy and pretty.

Note: Bob bought Lily’s brand chocolate chips sweetened with stevia by accident. He is picky about “fake” sweetener–and many times I have reiterated that stevia is a real plant–but he actually thought the chips tasted like his beloved Dove dark chocolates and I thought they were perfect, but I drink granulated stevia in my chai every morning.

Black Forrest Mousse made with Greek Vanilla Yogurt (vegan & plant-based)

Yield: 6 servings

4-5 ounce containers vegan Vanilla Greek Yogurt (I use Silk brand)
1 cup cherry pie filling (I use Lucky Leaf brand “lite”)
1/2 cup vegan semi-sweet or dark chocolate chips + more for garnish (I use Lily’s sugar-free semi-sweet made with stevia)

In medium bowl, fold together yogurt and cherry pie filling for a swirled appearance. Stir in chocolate chips except garnish. Divide among 6 parfait or coupe glasses. Enjoy immediately or refrigerate 30 minutes to an hour to allow to set-up for a cheesecake-like texture. Serve garnished with a few additional chocolate chips.

#vegan #veganism #veganrecipes #plantbasedrecipes #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

August 25, 2024August 25, 2024 by betsy

Quick & Easy No-Bake Crustless Chocolate Torte (vegan/plant-based/gluten-free)

Yield: 8 servings

This luscious no-bake dessert goes together in a flash and is so easy, but spectacular in flavor, texture, and appearance, that even beginner cooks can impress their families or guests without breaking a sweat.

Start with my basic recipe and then adapt to your heart’s content by layering or mixing in chocolate chips, nuts, berries, extracts, spices, and liqueurs.

I like to use a 6-inch springform pan for greater height, but you can double recipe for nice height plus 4 more servings in an 8- or 9-inch pan.

Recipe

(Prepare night before you plan to serve.)

6 ounces vegan butter (Miyoko’s is my favorite, but it spoils quicker than some)

10 ounces vegan/plant-based chocolate chips

1-15.5 ounce can pureed pumpkin

2 teaspoons vanilla extract

1 tablespoon instant coffee or espresso dissolved in 1 tablespoon water or vegan liqueur

Filling:

1/3 cup vegan/plant-based chocolate chips

1/3 cup coconut, chopped nuts, or berries

Topping/Garnish:

Dollops non-dairy whipped topping (I use Cocowhip)

Coconut, chopped nuts, berries

Spray 6-inch spring form pan with nonstick spray. Melt together butter and 10 ounces chocolate chips in microwave for about 30-60 seconds or on low heat in small saucepan stovetop. Whisk together until smooth and then whisk in pumpkin, vanilla, and dissolved coffee. Transfer half of batter to prepared pan, sprinkle with filling ingredients in even layers, and then cover with remaing batter, gently smoothing top. Refrigerate, covered, overnight. When ready to serve, remove sides of pan, slice, and top/garnish as desired. To preserve leftovers, replace sides of pan, cover tightly, and return to refrigerator.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography #veganchocolate #plantbasedchocolate #veganpies #plantbasedpie

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July 12, 2024July 12, 2024 by betsy

Best Pumpkin Brownies (vegan & plant-based)

These are possibly the fudgiest and moistest brownies you will ever devour, but with a slight tender crunch from the optional chocolate chips and nuts. Plus they are just the right thickness. And its a simple recipe to memorize because all the amounts are either “1/2” or “1” (except the baking powder).

Sublime on their own, they are downright irresistible with a scoop of plant-based vanilla ice cream, non-dairy whipped cream, or a glass of ice cold non-dairy milk.

Best Pumpkin Brownies (vegan & plant-based)
Yield: 9 brownies

1/2 cup canned pureed pumpkin
1/2 cup neutral vegetable oil
1/2 cup water
1 teaspoon vanilla extract
1 cup natural sugar
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Optional about recommended: 1/2 cup plant-based semi-sweet or dark chocolate chips
Optional but recommended: 1/2 cup pecan, hazelnut, or walnut pieces

Preheat oven to 350°. Grease an 8-inch square baking pan, line with a wide strip of foil or parchment paper Slightly extended over edges., and lightly oil again. In a large bowl, combine all wet ingredients until smooth with a whisk. Add all dry ingredients except chocolate chips and pecans, and whisk until completely combined. Fold in chocolate chips and nuts if using. Transfer batter into prepared pan and lightly smooth top. Bake twenty minutes or until set on top and slightly pulling away from edges of pan. Cool completely in pan on wire rack and then tightly cover until serving time.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #tofutti #foodstylist #recipedeveloper #foodphotography #veganbrownies #plantbasedbrownies #pumpkinbrownies

June 14, 2024June 14, 2024 by betsy

Luscious Cherry Garcia Nice-cream (vegan & plant-based ice cream)

Yield : 2 servings (easily doubles)

Are you a “nice-cream” convert? You may be after tasting our take on Ben & Jerry’s Cerru Garcia ice cream.

This luscious vegan & plant-based dessert boasts all the decadence and none of the added sugar or fat.

Its creamy texture contrasts beautifully with the crunchy almonds and chocolate chunks while each bite of plump cherry delivers a sweet-and-tangy burst of flavor.

Freeze the bananas the day before you plan to serve. The most difficult part about it is deciding whether to enjoy it as soft serve or scoops!

RECIPE

3 medium-large bananas, peeled and cut into 1-inch pieces and frozen in an airtight container

Approximately 2 tablespoons unsweeted or plain non-dairy milk ( I use unsweetened soy)

Scant 1/8 teaspoon almond extract

16 cherries from can of cherry pie filling (I like Lucky Leaf: no corn syrup and only 100 calories per 1/3 cup)

Approximately 1/4 cup slivered almonds

Approximately 1/4 cup vegan chocolate chunks or chips

Topping: Nondairy whipped topping (I like Cocowhip)

Blend bananas, soymilk, and almond extract until creamy in high speed blender, food processor, or Nutri-Bullet (my choice). Stir in cherries, almonds, and chocolate chunks, and refreeze to desired consistency, about 30 minutes for soft serve. Serve in scoops topped with non-dairy whipped topping. For ultra-decadence, you can sprinkle with additional almonds and chocolate chunks or chips.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #tofutti #foodstylist #recipedeveloper #foodphotography

February 8, 2022February 8, 2022 by betsy

Chocolate-Pear Loaf with Chai-Sour Cream Glaze–A Valentine’s Pear-ing (vegan & plant-based)

This moist and fudgy cake is winter incarnate thanks to pear puree in the batter and chai tea spices in the glaze. It is also deliciously vegan and plant-based.

Gild this lily with dried edible flowers and cinnamon sticks and it becomes Valentine’s Day incarnate, sweet-but-not-too. For every day, cinnamon sticks, star anise, and a few chopped nuts would be just right.

Find my recipe at https://www.tofutti.com/recipe-blog/tofutti-dairy-free-vegan-chocolate-loaf with a big thanks to Tofutti, who commissioned this beauty.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedchocolate #veganchocolate #plantbasedcake #vegancake #plantbasevalentines #veganValentines

August 22, 2021August 22, 2021 by betsy

Ridiculously Rich Red Bean Brownies (vegan/plant-based & gf)

As you peruse recipes for black bean brownies and chick pea blondies–including “best ever” recipes here on The Blooming Platter–you may have asked yourself if you could make rich, fudgy brownies from heart-healthy dark red kidney beans. The answer is a resounding yes!

Yield: 8 to 16 brownies

1-15.5 ounce can dark red kidney beans, rinsed and drained, 11/2 tablespoons liquid reserved

3/4 cup maple syrup

1/2 cup oat flour (I suspect other non-wheat flours would also work)

2 tablespoons cocoa powder

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup vegan chocolate chips

1/2 cup pecan pieces

Preheat oven to 350. Spray an 8″ square pan with nonstick spray, line with a 7″ piece of parchment paper or foil allowing it to come up the sides and fold over the edges, spray again, and set aside. In a food processor, process all ingredients’ including reserved liquid, except chocolate chips and nuts’ until very smooth. Remove blade and stir in about 1/3 cup each chips and nuts. Transfer batter to prepared pan, gently smoothing top, and sprinkle with remaining chips and nuts. Bake 30 minutes or until top is set. Allow to cool completely before slicing. Serve immediately or store tightly covered.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedbrownies #veganbrownies #glutenfreebrownies #redbeanbrownies