Lemon Cheesecake Squares

I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.

Lemon Cream Cheese Bars

Base:

Mix together:

  • 2 cups graham crumbs
  • 1/2 cup flour
  • 1/2 cup brown sugar

The cut in until crumbly:

  • 1/2 cup cold butter

Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .

Top:

In a large bowl, mix together until creamy:

  • 2 pkgs softened cream cheese (250g each)
  • 1 and 3/4 cups white sugar

The add in and mix well:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • zest of 4 lemons
  • 1/2 cup lemon juice
  • 6 tbsp flour
  • 1 tsp baking powder
  • 1 tsp vanilla

Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.

 

 

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Lemon Blueberry Cream Cheese Loaf

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Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.

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Coconut Cream Cheese Bundt Cake

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I have a new bundt cake pan so I have been anxious to try it out. I have been thinking about a coconut cake and decided cream cheese and lime would make a tasty combination with the coconut. I really love how this cake bakes up nice and sturdy, yet moist and delicious!

Coconut Cream Cheese Bundt Cake

In a large bowl cream together:

  • 1 pkg cream cheese softened
  • 1/2 cup butter softened
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
  • juice of 2 limes
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 cups flour
  • 1 cup coconut
  • Zest of 2 limes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Then alternate adding in the dry ingredients into the batter with:

  • 1 and 1/2 cups coconut milk

Mix well. Bake 350 degrees F for approximately 45-50 minutes.

Glaze:

  • 1 and 1/2 cup icing sugar
  • 3 tbsp milk
  • 1/2 tsp vanilla

Mix together until smooth. Pour over cooled cake and top with toasted coconut.

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Cheesecake Bites

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I do have a few cheesecake recipes on the blog that would be scrumptious to make for Christmas. But, if you want a simple, no-bake recipe that will delight your Christmas guests, then this is it. Two ingredients!! Plus toppings. A friend made these a few years ago and I have been making them every Christmas ever since! They taste like a bite of Cheesecake.

Cheesecake Bites

  • One 250g pkg softened cream cheese
  • 1 and 1/2 cups semi-sweet chocolate chips or chopped chocolate, melted

Cream the softened cream cheese, then add in the melted chocolate and beat well. Put in the refrigerator or freezer until hard enough to roll into balls. Once hard, roll into bite-sized balls and then roll into toppings. If covering in melted chocolate, freeze first until hard before dipping in chocolate.

Potential Toppings:

  • Coconut
  • Crushed Candy Canes
  • melted White Chocolate
  • melted dark or milk chcocolate
  • nuts (if making for no allergies)
  • Cocoa powder

Apple Cake

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Nothing much tops the smell of apples and cinnamon baking in something heavenly or simmering on the stove turning into applesauce. I had a bag of apples and instead of the usual apple crisp I decided to make an apple cake. I used my best white cake recipe which has cream cheese in it and then topped it with a cream cheese icing. This cake would also be good with a caramel sauce, caramel frosting or plain. If you do not want to use dairy in an apple cake, another option for a base cake to use with apples would be my Spice Cake:  myegglessworld.wordpress.com/2013/06/08/spice-cake.  The Spice Cake can be made dairy-free as well by exchanging the milk in the recipe and using all water.

This cake is very moist.

Apple Cake

Cream together:

  • 1/2 cup softened butter
  • 1/2 large pkg cream cheese softened-equal to 125 grams
  • 1 and 1/4 cup white sugar

Then add:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
  • 2 tsp vanilla

Mix well and in a separate bowl sift dry ingredients:

  • 2 and 2/3 cup flour
  • 4 tbsp cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Gradually alternate the dry ingredients into the batter with:

  • 1 and 1/4 cup milk mixed with 1 tsp vinegar

Mix well. Then add:

2 and 1/2 cup chopped apples. Just mix to disperse apples.

Bake at 350 degrees F for approximately 50-55 mins in a  tube pan or 40-45 minutes in a 9 by 13 pan.

Pumpkin Cream Cheese Loaf

 

 

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The combination of pumpkin and cream cheese is delish! Especially when there is a crispness in the fall air. The cream cheese not only adds a nice flavor to the loaf, it also acts as a binder for the missing eggs.

Pumpkin Cream Cheese Bread

Cream together:

  • 1/2 cup softened butter
  • 4 oz cream cheese (125g)
  • 1 cup packed brown sugar

Then add and mix well:

  • 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
  • 1 cup pumpkin puree

Then add dry ingredients:

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Makes a large loaf. Bake at 350 degrees F for approximately 55 mins in a greased and floured loaf pan or parchment-lined loaf pan.

 

Pumpkin Cream Cheese Whoopie Pies

 

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Pumpkin is a great ingredient to work with when baking eggless. The pumpkin acts as a binder and bakes nicely.  I found this recipe a few years ago in a Rachel Ray Magazine and adapted it as an eggless recipe. These are soooo good and have become a family and friend favourite!

Pumpkin Cream Cheese Whoopie Pies

Combine wet Ingredients:

  • 1/2 cup melted butter
  • 1/4 cup melted shortening
  • 1 and 1/2 cup pumpkin puree
  • 1 and 1/2 cup brown sugar
  • 3/4 cup plain yogurt (or egg replacer equivalent to 3 eggs)
  • 2 tsp vanilla

Then add dry ingredients:

  • 2 and 1/2 cup flour
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice

Mix until just incorporated. Drop by tablespoonfuls for large pies. Bake 350 degrees for about 12-14 minutes. Cool before filling.

Filling:

Cream together:

  • 1 pkg softened cream cheese
  • 1/2 cup butter softened

Then add:

  • 2 cups icing sugar
  • 1 tsp vanilla
  • pinch salt

Beat until fluffy. You may need to add 1/2 cup more icing sugar if the filling is too runny.

Assemble the whoopie pies. This recipe makes 16 large whoopie pies. Refrigerate or freeze.