Vegan Chocolate Cheesecake
 
Prep time
Bake time
Total time
 
Serves: serves 8-10
Ingredients
  • For the Crust:
  • Vegan Chocolate Sandwich Cookies 12
  • Vegan Butter 2 Tablespoons (28g)
  • For the Cheesecake Batter:
  • Vegan Cream Cheese 1-8ounce package (226g) *see notes
  • Firm Tofu half package drained 7ounces
  • Semi Sweet Chocolate 4 ounces (113g)
  • Granulated Sugar ½ cup (100g)
  • Cornstarch 2 Tablespoons (20g) *see notes
  • Cocoa Powder 2 Tablespoons
  • Salt ¼ teaspoon
  • Lactic Acid 1 teaspoon
  • or 1 tsp apple cider vinegar
  • Vegan Butter 2 Tablespoons (28g)
  • Plant Milk ¾ cup (177ml)
Instructions
  1. Prepare the crust by crushing the sandwich cookies (with cream fillings) in a food processor and then add the melted vegan butter
  2. Press it into the greased and parchment lined 7" cake pan and freeze while you prepare the cheesecake batter
  3. Place all cheesecake ingredients *except the melted vegan chocolate & milk into the food processor and process smooth
  4. Now combine the warm melted chocolate with the warmed plant milk & whisk smooth (*this ensure that the chocolate does not seize up when you add it to the cold ingredients in the food processor)
  5. Now pour the milk/chocolate mixture into the food processor & process smooth
  6. Pour batter into prepared pan with the cookie crust and bake in a water bath in a preheated 350°F oven for 1 hour, then turn the oven off and leave the cheesecake inside for another hour.
  7. Remove from the oven and refrigerate overnight or at least 4 hours to set before unmolding
  8. Decorate as you like, or leave it plain
Notes
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

Freeze, wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-chocolate-cheesecake/