Vegan Chocolate Cheesecake
I feel like we all have that one dessert that is our all time favorite. For some people its cake, ice cream, pie, cookies, but if you are me its CHEESECAKE and anything chocolate!!! Yes, I know a vegan cheesecake how can you make it taste like a cheesecake without dairy or eggs. Well when you think about it cheesecake was probably an unusual dessert when it was first introduced. I mean who would have thought a cheese you spread on a bagel or toast would be used in a fancy dessert?!? Well same goes with Vegan cheesecake but it still is in its early stages of popularity. Yes, you can buy vegan cream cheese which is bomb yummy like kite hill made with almonds but many of us do not have access to such items or have it readily available like tofu. I know how on earth can you use tofu in a dessert. Believe me I get it!!! I was once a hardcore cheese person myself until I realized how much my gut health and acne improved after reducing it. So yes you can still make the dessert with cream cheese if you would like but if you are in the mood for trying something different plus lower fat and higher protein give tofu a chance. Remembers its just beans that have been filter and curdled like cheese so is it really that strange.
Lastly, if you are wondering if you would like this dessert as a meat eater the answer is YESSSS. This cheesecake has passed family and friends who had no idea it was vegan an actually healthy! That was the other thing I wanted to tackle. Not only a dairy free cheesecake but also one that is healthy and you can feel good about eating any time of the day. Heck you could have this cheesecake fore breakfast if you wanted. The natural sweetness primarily comes from medjool dates and chocolate balsamic vinegar which you can sub with vegan dark chocolate chips in a pinch.
A great make ahead dessert that can be enjoyed by all! Three variations of chocolate creaminess starting from the chocolate cheesecake base to creamy thick ganache topping and ending with creamy light chocolate mousse. Naturally sweetened, dairy free and oh so yummy you would never know its healthy.
- 14 oz firm/ extra firm tofu
- 12 oz 12.5 chickpea tofu or silken tofu
- 150 g medjool dates (subtitute 1/2 cup sugar + 2 Tb milk)
- 5 Tb chocolate balsamic or sub ⅔ cup chocolate chips melted)
- 1/2 cup plant milk (120 ml)
- 3 Tb cornstarch (30 grams)
- 1/3 Cup cocoa powder (30 grams)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 9 graham cracker
- 1/2 cup cup slivered almonds (any nut or add more flour)
- 3 Tb oats
- 1/4 cup applesauce
- 2 Tb maple syrup
- 1 tsp oil
- 250 g chocolate chips
- 250 g coconut cream (chill upside down in fridge overnight and use solid part, drain water)
- 1 large sweet potato roasted (1 large sweet potato~18oz ~2 regular sweet potatoes)
- 12 oz vegan chocolate
Oil or use nonstick spray on nonstick baking pan(s). Blend crust ingredients in food processor and parbake at 350F for 15-20 min until slightly brown. Let cool for at least 10 minutes before filling.
Blend ingredients in high powered blender until smooth a pour into 7” and 4" pan or a single 10" pan Bake at 350F for 45-60 minutes. Cheesecake may crack on top as it cools. That is totally fine. It should be slightly jiggly in the center with internal temp 155 - 165°F.
Let it cool for 2 hrs before placing it in the fridge and/or pouring the ganache topping. You can put ganache topping on after it’s chilled on the fridge as well. Great make ahead recipe. - Melt the coconut fat along with the chocolate in a double boiler or microwave in increments of 20-30 seconds stirring between each increment until melted dawn into a ganache
Pour over cooled cheesecake (room temp or colder)- Let set in fridge for 3-4 hrs
- Roast sweet potatoes at 375F for about 1 hr until soft.
- Melt chocolate in microwave or double boiler.
Blend chocolate and potatoes in blender or food processor until smooth. Let cool in fridge before piping.