No-Bake Mini Pecan Pie Cheesecakes

Ingredients:

Mini Cheesecakes:

Pecan Pie Topping (recipe follows)

1/2 cup Tofutti Better Than Cream Cheese, softened

1/4 cup dark brown sugar

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

Optional garnishes: non-dairy whipped topping, cinnamon sticks, pecan halves

Directions:

Make Pecan Pie Topping and set aside to cool. In small bowl, combine all filling ingredients, except topping, with a fork until smooth and creamy. Divide evenly among 8 shot glasses. Top each with 1/8th Pecan Pie Topping.

Refrigerate or serve immediately with an optional dollop non-dairy whipped topping, cinnamon sticks, and pecan halves.

Ingredients:

Pecan Pie Topping:

2 tablespoons non-dairy milk

1 tablespoon cornstarch

2 tablespoons plant-based butter

2 tablespoon dark brown sugar

1/2 cup pecans (combine pecan halves and finely chopped pecans)

Directions:

In small saucepan, whisk together non-dairy milk and cornstarch. Add butter and brown sugar and cook, whisking constantly 2 to 3 minutes or until butter melts and mixture is thick and creamy. Whisk in pecans.

Cool before topping mini cheesecakes.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.