The Mad Cake Batter

sweet treats and savory deets

Leave a comment

Vegan Cheesecake Bites

My sister has just recently joined the ranks of the lactose-intolerant, and I have been trying to find something that will not upset her stomach. This was posted on Well & Good just days before she arrived for a long weekend of hanging. The recipe originally calls for kiwi instead of peach but after discussing it with my roommate, we decided peach would be a good idea because it is in season.

We also did not follow the instructions for soaking the cashews. My roommate also makes her own cashew milk from time to time and she reassured me that just soaking the cashews for an extended period of time is fine (and she usually soaks them overnight).  The cashews soaked for about 8 hours and were super soft and ready to go. Just drain and you are ready to go.


  • 2/3 cup raw almonds
  • 12 medjool dates, pitted and chopped
  • 1/2 cup and 1 Tbsp melted virgin coconut oil, divided
  • 2 cups raw cashews
  • 1/3 cup agave
  • 1/3 cup lemon juice
  • 1 tsp vanilla
  • Pinch of sea salt
  • 2 Tbsp fresh ginger, finely-grated
  • 1/2 cup fresh spinach (but could use kale)
  • 2-3 peaches


Line a 8×8 inch baking dish with parchment paper with overhang. Set aside.

In a food processor, throw in almonds, dates, and one tablespoon of melted coconut oil blend on high. Once the mixture is finely ground, transfer it to the baking dish and press it down firmly with your hands and the back of a spoon.

Combine the remaining half cup of melted coconut oil, drained cashews, agave, lemon juice, vanilla extract, and sea salt in the food processor on high until smooth and creamy. Pour half of the mixture on the crust and put the baking dish in the freezer.

With the remaining filling in the blender, add the ginger, greens and peaches cut into forths. Blend on high until smooth and creamy. Remove the baking dish from the freezer and evenly pour this green filling on top of the other layer. Smooth it over with the back of a spoon, then transfer the dish back into the freezer to chill until completely firm.

1 Comment

Key Lime Cheesecake Bars

St. Patricks Day is almost here, and I usually would make some sort of Guiness/Baileys creation. I was in the mood to branch out, and I found this recipe for the Key Lime Bars off of Confessions of a Cookbook Queen’s blog. I looked at the list of ingredients and I thought, “Perfect, these should be easy…” Now, I have mentioned before how important it is to look at a recipe before you begin so there are no surprises. Obviously, I need to listen to my own advice because I did not know what I was entirely in for.

crustFrankly, I almost forgot to make them until 8pm at night, and I had no idea how much was involved. I confess I was a bit lazy with the crust. The graham crackers were chunkier pieces rather than a powder. I think it makes for an interesting surprise. It’s definitely chunkier than your normal crust, but my guinea pigs didn’t seem to mind one bit. I doubled the recipe to an extent; I used a 9 x 13 inch pan over the 10 x 10 in the original.


  • 16 TBS unsalted butter, room temp
  • 2 cup sugar
  • 4 large eggs
  • 4 large egg yolks
  • 2/3 cup fresh lime juice

In a standard mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs, one at time, fully incorporated before adding the next. Add in the lime juice, and mix until well combined. Over barsmedium heat, put the mixture in a medium sized sauce pan until smooth. Increase the heat slightly, whisking constantly, until the mixture thickens. Using a thermometer, cook until the mixture reaches 170 degrees.  Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. The curd will thicken further as it cools in the refrigerator.


  • 16 oz graham crackers, roughly crushed
  • 16 tbsp unsalted butter very softened

Preheat oven to 325 degrees.  Line the pan with parchment and make sure it overhangs the edges.  Mix the butter and graham crackers together and press into the bottom of the pan evenly.  Bake for 5 minutes and allow to cool completely.


  • bars34- 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs plus one large egg white
  • 4 tbsp all purpose flour
  •  1 cup sour cream
  •  2 teaspoon vanilla extract
  • 3/4 cup prepared lime curd
  • green food coloring
Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. Set lime curd aside. Beat cream cheese and sugar in a standard mixer on medium high speed until smooth.  Beat in eggs on low speed, 1 at a time.  Beat in sour cream, vanilla, then flour until just blended.  Remove 1 cup of batter and set aside.  Pour the rest of the batter over the crust.
Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter.  Place spoonfuls or dollops of this mixture on top of the plain cheesecake.  Dollop the remaining 1/4 cup of lime curd  across the previous mixture.  Use a knife or tooth pix to swirl the mixtures together to create a marbleized effect.  Bake for 35 minutes at 325 degrees.  Let cool completely in pan then refrigerate.  Lift cheesecake out of the pan with parchment overhang.  Cut into bars before serving.

Leave a comment

Mini Cheesecake Cups

In spirit of ‘Merica, Fourth of July, and USA playing Germany today in the World Cup, I decided to make something light and, of course, red, white and blue. I love all the recipes off of Skinny Taste and have come back to her site for countless occasions. I have made these in the past and they were a huge hit, not to mention, super easy to make. I doubled her recipe since it only makes about 12 and made some minor changes. I added her link so the original is available as well.

INGREDIENTS: 2012-07-06 08.47.46

  • 24 vanilla wafers
  • 8 oz 1/3 less fat cream cheese, softened
  • 1/4 cup sugar
  • 1-1 3/4 TSP vanilla
  • 12 oz fat-free vanilla Greek yogurt
  • 2 large egg whites
  • 1 tbsp all purpose flour
  • strawberries
  • blueberries


Preheat oven to 350°. Line cupcake tin with liners, and place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in the greek yogurt, egg whites, and flour. Do not over beat. (At this point, I would test the batter and added some more vanilla or sugar it make it a tad bit sweeter) Pour into cupcake liners filling half way. Bake 20-25 minutes or until center is almost set. Cool to room temperature then chill at least 1 hour in the refrigerator. Before serving, add sliced strawberries and blueberries.