Vegan Chocolate Cheesecake
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Crust
- 1½ cups Crushed Vegan Chocolate Sandwich Cookies approx 18 (140g)
- 4 Tbs Vegan Butter 56g
For the Cheesecake Batter
- 12 ounces Vegan Cream Cheese 336g
- 4 ounces Firm Tofu drained 70g
- 4 ounces Semi Sweet Chocolate 113g
- ¾ Powdered Sugar 100g
- 1 Tbs Cornstarch 8g
- 2 Tbs Cocoa Powder
- 1 teaspoon Lactic Acid
- 2 Tbs Vegan Butter 28g
- ¾ Warm Plant Milk 177ml
Instructions
- Prepare the crust by crushing the sandwich cookies (with the fillings) in a food processor then add the melted vegan butter. Pulse until it resembles wet sand
- Press it into a greased & parchment lined 7" cake pan
- Place all cheesecake ingredients except the melted vegan chocolate & plant milk into the food processor & process smooth
- Now pour the warm milk & melted chocolate into the food processor & process smooth
- Pour batter into prepared pan with the cookie crust & bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off & leave the cheesecake inside for another hour to cool slowly & ensure it is completely baked through
- Remove from the oven & refrigerate for at least 4 hours or overnight to set before unmolding
- Decorate as you like, or leave it plain
Notes
Be sure to read the Notes for Success section above the recipe!
Storage Cheesecake should be kept refrigerated at all times but can stay out at room temperature for up to 2hours. Store refrigerated for up to 1 week. I do not like to freeze vegan cheesecakes as I find the texture changes to drastically upon thawing
Tried this recipe?Let us know how it was!