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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»The Ultimate Vegan Chocolate Cheesecake

    The Ultimate Vegan Chocolate Cheesecake

    2
    By Alisa Fleming on December 13, 2018 Dairy Free Desserts, Dairy-Free Recipes

    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. It’s a baked cheesecake, and does require a lot of 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!

    The Ultimate Vegan Chocolate Cheesecake Recipe (dairy-free, egg-free, and plant-based)

    Special Diet Notes: Ultimate Chocolate Cheesecake

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

    For a nut-free vegan chocolate cheesecake, use this graham cracker crust recipe (or the one in Go Dairy Free: The Guide and Cookbook) in place of the graham-almond crust in this recipe. Also, use a nut-free cream cheese alternative, like Daiya, and omit the almond topping.

    The Ultimate Vegan Chocolate Cheesecake
     
    Print
    Prep time
    20 mins
    Cook time
    120 mins
    Total time
    2 hours 20 mins
     
    This rich dessert is a great make-ahead party option. It benefits from chilling overnight.
    Author: Vegetarian Times
    Recipe type: Dessert
    Cuisine: Italian
    Serves: 1 (9-inch) vegan cheesecake
    Ingredients
    • 1 cup chocolate graham cracker crumbs (gluten-free, if needed)
    • ¼ cup (1 ounce) almond meal
    • 3 tablespoons + ¾ cup sugar, divided
    • 2 tablespoons dairy-free buttery spread
    • 19 ounces (2⅓ cups) silken tofu
    • 1 (8-ounce) tub dairy-free cream cheese alternative
    • ½ cup chocolate sauce or chocolate syrup
    • 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. Line a baking sheet with foil.
    2. In medium bowl, whisk together the graham cracker crumbs, almond meal, and 3 tablespoons. sugar. Whisk in the buttery spread until clumps form. Press the mixture evenly into the bottom and part way up the side of your prepared springform pan. Refrigerate for 30 minutes.
    3. Preheat your oven to 350ºF.
    4. In a food processor, puree the tofu. Add the cream cheese alternative and puree until smooth. Add the chocolate sauce, remaining ¾ cup sugar, cocoa powder, vanilla, and lemon juice and process until smooth.
    5. Pour the filling into your prepared crust. Tap the pan on counter several times to release any air bubbles. Place the pan on your prepared baking sheet and place the baking sheet on the center rack in your oven.
    6. Bake 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.
    7. Transfer the springform pan to a wire rack and let the cheesecake cool completely, 3 to 4 hours. Refrigerate the cheesecake for 4 hours, cover it with plastic wrap, and then refrigerate it for another 4 hours or more.
    8. 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 to serve.
    9. Garnish with fresh berries and/or more chocolate sauce, if desired.
    10. The vegan chocolate cheesecake (ungarnished) will keep for up to 3 days in the refrigerator, covered loosely with foil.
    3.5.3229

    Key Ingredients: Vegan Chocolate Cheesecake


    Pin this Vegan Chocolate Cheesecake to Enjoy Later!

    The Ultimate Vegan Chocolate Cheesecake Recipe (dairy-free, egg-free, and plant-based)

    Want More Cheesy Vegan Recipes? Get Go Dairy Free:

    Go Dairy Free 2nd Edition - The Ultimate Guide and Cookbook for Dairy-Free Living with Over 250 Recipes!

    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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