Vegan Chocolate Cheesecake Recipe 🍫🍰

Overview:

This delectable Vegan Chocolate Cheesecake recipe is a delightful treat for all dessert lovers, whether you follow a vegan diet or not. Inspired by the recipe from “How it all Vegan” by Tanya Barnard and Sarah Kramer, this indulgent dessert is a perfect combination of creamy texture and rich chocolate flavor. Despite its tofu base, the taste is so satisfyingly authentic that even non-vegans will be reaching for seconds! With just a few simple ingredients and easy-to-follow instructions, you’ll have a decadent dessert ready to impress.

• Prep Time: 5 minutes
• Cook Time: 0 minutes (chill time: 12 hours)
• Total Time: 12 hours and 5 minutes
• Servings: 8
• Calories: 418.9 per serving
• Rating: ⭐⭐⭐⭐⭐ (based on 2 reviews)

Ingredients:

• 3 medium firm tofu
• 1 cup margarine
• 1 to 1 1/2 cups dry sweetener (such as sugar or a sugar substitute)
• 3/4 cup cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/2 cup soymilk
• 1 graham cracker pie crust (store-bought or homemade)

Instructions:

1. Prepare the Ingredients:

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   • Ensure your medium firm tofu is drained and patted dry to remove excess moisture.
   • Measure out the margarine, dry sweetener, cocoa powder, vanilla extract, salt, and soymilk.

2. Blend the Ingredients:

   • In a blender or food processor, combine the drained tofu, margarine, dry sweetener, cocoa powder, vanilla extract, salt, and soymilk.
   • Blend until the mixture is smooth and creamy. You can also use a hand-held mixer for this step if preferred.

3. Assemble the Cheesecake:

   • Line a cheesecake pan with the graham cracker pie crust, ensuring it covers the bottom evenly.
   • Pour the blended mixture over the crust, spreading it out evenly with a spatula.

4. Chill the Cheesecake:

   • Cover the cheesecake with plastic wrap or aluminum foil to prevent any odors from seeping in.
   • Place the cheesecake in the refrigerator to chill for at least 12 hours, allowing it to set completely.

5. Serve and Enjoy:

   • Once chilled, remove the cheesecake from the refrigerator.
   • Slice into generous portions and serve on dessert plates.
   • Optionally, garnish with fresh fruit, vegan whipped cream, or a dusting of cocoa powder for an extra touch of elegance.

6. Storage Tips:

   • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
   • For longer storage, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 1 month.

Tips for Success:

• Texture Matters: Be sure to blend the ingredients until smooth to achieve the perfect creamy texture.
• Sweetness Level: Adjust the amount of sweetener according to your preference. You can start with 1 cup and add more if desired.
• Chill Time: Patience is key! Allow the cheesecake to chill for the full 12 hours to ensure it sets properly.
• Customize the Crust: While graham cracker crust is classic, feel free to get creative with your crust choice. Oreo or nut-based crusts also complement the chocolatey flavor beautifully.

Indulge in this heavenly Vegan Chocolate Cheesecake for a guilt-free dessert experience that’s sure to satisfy your sweet cravings. Whether you’re hosting a dinner party or simply treating yourself, this recipe is a definite crowd-pleaser!