Recipes
Cream Cheese Filled Sweet Potato Muffins
Ingredients You Will Need:
Muffins
1 West Food Brands Sweet Potato Donut Mix
2 eggs
½ cup butter, melted
½ cup milk
Cream Cheese Filling
1 8 oz block of cream cheese, softened
1 tsp pure vanilla extract
3 tsp granulated sugar
How to make Cream Cheese Filled Sweet Potato Muffins
Step 1
Mix together West Food Brands Sweet Potato Donut Mix with eggs, butter, & milk.
Step 2
Preheat the oven to 425 degrees (f).
Step 3
Spray mini muffin tin with non-stick baking spray. Use a small cookie scoop and scoop mix into a mini muffin tin. Press down dough with a spoon and fill each muffin with cream cheese filling (approximately 1 tsp.). Top with more dough.
Step 4
Bake for 10 minutes or until the tops of muffins are golden brown. Let cool in the pan for 5-10 minutes and enjoy!
Tips for the BEST Cream Cheese Filled Sweet Potato Muffins:
- Use full fat bricks of cream cheese instead of cream cheese spread.
- Make sure cream cheese is completely softened to ensure a smooth texture.
Storage:
Store leftover muffins in an airtight container for up to 4 days.
Recipe Writer & Contributor
Morganna Brown
Instagram: @glutenfree_makingiteasy
Apple Cinnamon Sugar Cookie Crust No-Bake Cheesecake
Ingredients You Will Need:
Crust
1 West Food Brands Apple Cinnamon Sugar Cookie Mix
¾ cup unsweetened applesauce
Powdered sugar for pie pan
Cheesecake Filling
1½ cups cold heavy whipping cream
2 brick-style cream cheese (16oz) softened
1 cup powdered sugar
2 teaspoons fresh lemon juice
1½ teaspoon pure vanilla extract
How to make Apple Cinnamon Sugar Cookie Crust No-Bake Cheesecake
Step 1
Mix together West Food Brands Apple Cinnamon Sugar Cookie mix with unsweetened applesauce until combined well.
Step 2
Spray glass pie pan with nonstick cooking spray, sprinkle with powdered sugar, & fill with Apple Cinnamon Sugar Cookie dough. Form the crust by pressing dough into the sides and bottom of the pan. Cover and place in the freezer for 30-60 minutes.
Step 3
Preheat the oven to 350 degrees (f).
Step 4
Remove pie crust from freezer and with a fork poke holes all over the crust.
Step 5
Bake in the oven for 12-20 minutes, check every 2 minutes. It is done when a toothpick comes out of the crust clean.
Step 6
With a stand mixer using the whisk attachment, mix heavy whipping cream on low-medium for 1 minute, then increase speed to medium-high and continue mixing until stiff peaks form, about 1-2 minutes. Add softened cream cheese and beat on medium for 1-2 minutes or until smooth. Add the powdered sugar, fresh lemon juice, and vanilla extract and mix until fully combined. Cover and place in the fridge
Step 7
When the crust is cool, fill with cheesecake filling and place in the refrigerator for 4 hours or overnight.
Tips for the BEST Apple Cinnamon Sugar Cookie Crust Cheesecake: -
Use full fat bricks of cream cheese instead of cream cheese spread. - Make sure cream cheese is completely softened to ensure a smooth texture. - For a sweeter cheesecake, use ½ tsp - 1 tsp of fresh lemon juice instead of the 2 teaspoons of fresh lemon juice suggested in the recipe. - Apple Cinnamon Sugar Cookie Crust can be frozen after baked and cream cheese filling can be added directly to the crust and placed in the fridge
Storage:
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
Recipe Writer & Contributor
Morganna Brown
Instagram: @glutenfree_makingiteasy
Vegan Apple Cinnamon Sugar Cookie Crust No-Bake
Cheesecake
Ingredients You Will Need:
Crust
1 West Food Brands Apple Cinnamon Sugar Cookie Mix
3⁄4 cup unsweetened applesauce
Powdered sugar for pie pan
Vegan Cheesecake Filling
2 (8oz) packages dairy-free cream cheese, softened
2⁄3 cup granulated sugar
1⁄2 cup coconut oil, melted and cooled
1⁄4 cup fresh lemon juice
1 tsp vanilla extract
How to make Apple Cinnamon Sugar Cookie Crust No-Bake
Cheesecake
Step 1
Mix together West Food Brands Apple Cinnamon Sugar Cookie mix with
unsweetened applesauce until combined well.
Step 2
Spray glass pie pan with nonstick cooking spray, sprinkle with powdered sugar, &
fill with Apple Cinnamon Sugar Cookie dough. Form the crust by pressing dough
into the sides and bottom of the pan. Cover and place in the freezer for 30-60
minutes.
Step 3
Preheat the oven to 350 degrees (f).
Step 4
Remove pie crust from freezer and with a fork poke holes all over the crust.
Step 5
Bake in the oven for 12-20 minutes, check every 2 minutes. Crust is done when
the toothpick comes out of the crust clean.
Step 6
With a stand mixer using the whisk attachment, mix softened cream cheese,
sugar, coconut oil, lemon juice, and vanilla. Beat on medium for 1-2 minutes or
until smooth.
Step 7
Add cheesecake mix to the cooled crust and refrigerate for 4 hours to overnight.
Place in the freezer 20 minutes before serving.
Tips for the BEST Vegan Apple Cinnamon Sugar Cookie
Crust No-Bake Cheesecake:
- For a sweeter Cheesecake use less lemon juice to taste.
- Make sure cream cheese is completely softened to ensure a smooth texture.
Storage:
Store leftover cheesecake in an airtight container for up to 4 days.
Recipe Writer & Contributor
Morganna Brown
Instagram: @glutenfree_makingiteasy
Vegan Chocolate Frosted Sweet Potato Donuts
Ingredients You Will Need:
Muffins
1 West Food Brands Sweet Potato Donut Mix
1 cup unsweetened applesauce
1⁄2 cup almond milk
Chocolate Frosting
1/2 cup powdered sugar, for a thicker frosting add 1 tbsp at a time after the 1/2
cup
1 1/2 tablespoons vegan cocoa powder
1 tablespoons almond milk
1⁄2 teaspoon pure vanilla extract
How to make Vegan Chocolate Frosted Sweet Potato Donuts
Step 1
Mix together West Food Brands Sweet Potato Donut Mix with applesauce and
almond milk.
Step 2
Preheat the oven to 425 degrees (f).
Step 3
Spray donut pan with nonstick cooking spray and add dough.
Step 4
Bake for 10 minutes or until the tops of donuts are golden brown. Let cool in the
pan for 5-10 and move to the cooling rack.
Step 5
In a bowl mix together chocolate frosting ingredients. Once combined well and to
the desired thickness, cover and place in the refrigerator.
Step 6
Once donuts are cool, dip into chocolate frosting and add sprinkles. Enjoy!
Storage:
Store leftover donuts in an airtight container for up to 4 days.
Recipe Writer & Contributor
Morganna Brown
Instagram: @glutenfree_makingiteasy