Taking a traditional classic like cheesecake and turning it into tiny tarts is quite possibly the best idea ever.
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Back before the trend was to make vegan cheesecakes with a cashew base, we made them with tofu. Yes, tofu. Some might say tofu and cheesecake just aren’t a fit, but I beg to differ.
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With spring and Easter upon us, it’s the perfect time to whip up a beautiful and delicious dessert that reflects the occasion.
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