Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake
Photo by Romulo Yanes


  • 1 teaspoon pure vanilla extract
  • a 9-inch springform pan
  • ¼ cup unsweetened cocoa powder (not Dutch-process)
  • ¼ teaspoon salt
  • 2 (8-ounces) containers soy cream cheese at room
  • 2 ¼ cups sugar, divided
  • 2 (1-pound packages silken tofu, drained
  • + 5 more ingredients
    • 8 ounces bittersweet chocolate (no more than 60% cacao)
    • 4 tablespoons Earth Balance vegan buttery spread, melted and cooled
    • 3 tablespoons sugar
    • 1 ¼ cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
    • 1/3 cup water

Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan. Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake...

View full recipe at Epicurious


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