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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Chocolate Cheesecake that’s Light and Fulfilling

    Vegan Chocolate Cheesecake that’s Light and Fulfilling

    2
    By Alisa Fleming on July 24, 2022 Dairy Free Desserts, Dairy-Free Recipes

    I do love those dense, dairy-free cashew cheesecakes, but they are heavy! This vegan chocolate cheesecake is lighter in calories and fat, even when generously sliced.  It’s a baked cheesecake, and does some patience. It’s quick and easy to prep, but it bakes for roughly 2 hours and then chills for another 8 hours. So be sure to plan ahead!

    Vegan Chocolate Cheesecake Recipe - Light, Nut-Free Version. Optionally Gluten-Free

    Vegan Chocolate Cheesecake that’s Deliciously Light and Fulfilling

    This vegan chocolate cheesecake originally came to us from Vegetarian Times Magazine. We’ve adapted it ever so slightly, but stayed true to their timeless formula. We also have some answers to common FAQs.

    Will Regular Graham Cracker Crumbs Work?

    Yes, you can simply use them in place of the chocolate crumbs, or add a little cocoa powder (perhaps about 2 tablespoons) if you want that chocolate crust flavor.

    Is there a Brand of Dairy-Free Cream Cheese that Works Best in Cheesecake?

    We used to rely on Daiya cream cheeze for desserts, but they have changed their formula. Violife has become quite popular for recipes, and Tofutti is a time-tested favorite for many people. If you like cashew cream cheese, Treeline is a great option and it bakes well. We’ve actually made mini New York-style cheesecakes with it.

    Where Can I Get Dairy-Free Chocolate Sauce?

    Traditional Hershey’s Chocolate Syrup is actually dairy free! But we often just make our own with this Dairy-Free Hot Fudge Sauce Recipe. If you’re using firm silken tofu, rather than extra-firm, you could even get away with melting dairy-free chocolate chips as a substitute for the chocolate sauce. Once chilled, they will help this vegan chocolate cheesecake set up more firmly.

    Vegan Chocolate Cheesecake Recipe - Light, Nut-Free Version. Optionally Gluten-Free

    Special Diet Notes: Vegan Chocolate Cheesecake

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, vegan, plant-based, and vegetarian.

    Vegan Chocolate Cheesecake (Light Version)
     
    Print
    Prep time
    20 mins
    Cook time
    60 mins
    Total time
    1 hour 20 mins
     
    Please note that the Prep time is hands-on time only. This rich dessert is a great make-ahead recipe because it necessitates plenty of cooling and chilling time.
    Author: Vegetarian Times
    Recipe type: Dessert
    Cuisine: Italian
    Serves: 1 (9-inch) vegan cheesecake (10 slices)
    Ingredients
    Chocolate Crust
    • 1½ cups dairy-free chocolate graham cracker or cookie crumbs (store-bought or homemade; use gluten-free, if needed)
    • ⅓ cup dairy-free buttery spread or sticks
    • ¼ cup sugar
    Vegan Chocolate Cheesecake
    • 19 ounces (2⅓ cups) extra-firm silken tofu
    • 1 (8-ounce) tub dairy-free cream cheese alternative
    • ¾ cup sugar
    • ½ cup dairy-free chocolate sauce or chocolate syrup (see post above)
    • 2 tablespoon cocoa powder
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon juice
    • Fresh berries and sliced almonds, for garnish (optional)
    Instructions
    1. Grease a 9-inch springform pan.
    Chocolate Crust
    1. In medium bowl, whisk together the cracker crumbs and 3 tablespoons. sugar. Whisk in the butter alternative until evenly sized clumps form.
    2. Press a thick layer of the crumb mixture evenly into the bottom and part way up the side of your prepared springform pan.
    3. Refrigerate the crust for 30 minutes.
    Vegan Chocolate Cheesecake
    1. Preheat your oven to 350ºF.
    2. In a food processor, puree the tofu. Add the cream cheese alternative and puree until smooth. Add the ¾ cup sugar, chocolate sauce, cocoa powder, vanilla, and lemon juice and process until smooth.
    3. Pour the filling into your prepared crust. Tap the pan on counter several times to release any air bubbles.
    4. Place the pan on a baking sheet and place the baking sheet on the center rack in your oven. Bake the cheesecake for 1 hour (the center will still be wobbly). Turn your off oven, and leave the cheesecake in the oven with the door closed for 1 hour.
    5. Transfer the springform pan to a wire rack and let the cheesecake cool completely, about 4 hours.
    6. Refrigerate the cheesecake for 4 hours, cover it with plastic wrap, and then refrigerate it for another 4 hours or more.
    7. If the cake top still looks wet, just blot it gently with a paper towel. Place the springform pan on a serving plate, and carefully release the side wall to serve.
    8. Garnish the dessert with fresh berries and/or more chocolate sauce, if desired.
    9. This dairy-free chocolate cheesecake (ungarnished) will keep for up to 3 days in the refrigerator, covered loosely with foil.
    Nutrition Information
    Serving size: 1 slice Calories: 260 Fat: 7.8g Saturated fat: 2.6g Carbohydrates: 42.9g Sugar: 30.6g Sodium: 276mg Fiber: 1.6g Protein: 5.3g
    3.5.3229

    More Dairy-Free Recipes for Cheesecake Fans

    Strawberry Cheesecake Parfaits
    Dairy-Free Strawberry Cheesecake Parfaits Recipe - healthy, creamy, indulgent, gluten-free, vegan, and easy!

    Vegan Pumpkin Cheesecake

    Vegan Pumpkin Cheesecake Recipe - Easy, Delicious, Decadent. Naturally Dairy-Free & Egg-Free, and can be made Gluten-Free, Nut-Free, and Soy-Free

    Key Lime Cheesecake Bars

    Key Lime Cheesecake Bars - Dairy-Free, optionally Vegan and Gluten-Free

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Joan K Ryan on December 14, 2018 8:16 am

      Do you have a substitute for tofu? I am allergic to soy. Thank you.

      Reply
      • Alisa Fleming on December 16, 2018 7:37 am

        I don’t want to make promises, but a very rich coconut milk / coconut cream should work (one with a lot of solids when chilled. see this post -> https://www.godairyfree.org/news/what-is-coconut-milk). A very thick cashew cream would also work. I’m guestimating though on the amount – perhaps 2 cups cashews blended with water to reach the amount. Possible more.

        Reply

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