Basic Vegan Chocolate Cheesecake

Basic Vegan Chocolate Cheesecake

Ingredients

  • Filling:
  • 1 16 oz. Block San Diego Soy Dairy Organic Firm Tofu
  • 1 1/2 cups non-dairy dark chocolate
  • 1 cup nut butter (cashew, peanut, almond)
  • 3/4 cup soy milk
  • 1/2 cup maple syrup
  • pinch of sea salt
  • Crust:
  • 1 1/2 cups nut meal (almond, hazelnut)
  • 1/4 cup cocoa powder
  • 3 tablespoons maple syrup
  • pinch of salt
  • Ganache:
  • 2/3 cup coconut oil, melted
  • 1/3 cup dark cocoa powder
  • 1/3 cup maple syrup

Instructions

  • Step 1) In a medium mixing bowl combine the ingredients for the crust. Stir well then press into the bottom of an 8” springform pan or into 6-8 individual cheesecake molds.
  • Step 2) Place all the filling ingredients in the jar of a high speed blender. Blend on high speed adding just a few tablespoons of soy milk if the mixture is too thick. Continue blending up to 5 minutes or until the mixture is smooth and glossy. Pour the contents over the prepared crust and refrigerate for 2-3 hours.
  • Step 3) Combine all the ingredients for the ganache and pour over the chilled cheesecake filling. Return to the refrigerator and chill until firm. Store frozen or refrigerated.
  • Step 1) In a medium mixing bowl combine the ingredients for the crust. Stir well then press into the bottom of an 8” springform pan or into 6-8 individual cheesecake molds.
  • Step 2) Place all the filling ingredients in the jar of a high speed blender. Blend on high speed adding just a few tablespoons of soy milk if the mixture is too thick. Continue blending up to 5 minutes or until the mixture is smooth and glossy. Pour the contents over the prepared crust and refrigerate for 2-3 hours.
  • Step 3) Combine all the ingredients for the ganache and pour over the chilled cheesecake filling. Return to the refrigerator and chill until firm. Store frozen or refrigerated.
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