Move over Daiya! This Vegan Chocolate Cheesecake is the best!
Cheesecake was always my favorite dessert from my non-vegan days
So I have spent countless hours testing and tasting and tweaking o bring you the best one ever!
In my opinion an acceptable vegan cheesecake recipe is hard to find
Almost every recipe is made from soaked cashew nuts, and to me it is not really a cheesecake
To me it’s merely a frozen “nut cream cake”
Introducing Vegan Double Chocolate Cheesecake~ in the style of Daiya.
You know those tiny little teaser cheesecakes you find in your supermarket freezer section that are overpriced and just “meh…”
If you haven’t yet had the Daiya brand yet you may want to skip, just my opinion!
WATCH THE YOUTUBE VIDEO FOR THE MAKING & THE COMPARISON!
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Notes for Success:
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their cheesecake is like rubber and they don’t know why
This recipe can also be made gluten free simply by using gluten free sandwich cookies of your choice for the crust!
Vegan Chocolate Cheesecake
Total time
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
- Prepare the crust by crushing the sandwich cookies (with cream fillings) in a food processor and then add the melted vegan butter
- Press it into the greased and parchment lined 7″ cake pan and freeze while you prepare the cheesecake batter
- Place all cheesecake ingredients *except the melted vegan chocolate & milk into the food processor and process smooth
- 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)
- Now pour the milk/chocolate mixture into the food processor & process smooth
- 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.
- Remove from the oven and refrigerate overnight or at least 4 hours to set before unmolding
- Decorate as you like, or leave it plain
Notes
Store refrigerated for up to 1 week
Freeze, wrapped well for up to 2 months
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