This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more plant-based diet.
Recipe information
Yield
12 servings
Ingredients
Base:
Filling:
Toppings:
Preparation
Step 1
Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
Step 2
To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.
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Reviews (3)
Back to TopBroken link. This used to be the link to an amazing cheesecake recipe. Please fix this.
Casey Kellogg
Boise
7/1/2023
If you give this another name -- like vegan chocolate pie, for example -- it's a solid 3.5 forks. But don't call it cheesecake. There are lots of better vegan cheesecake recipes that actually taste like the real thing. It's also worth noting this is not just vegan but gluten-free; and it's a good recipe to have on hand for when you need both. I didn't have desiccated coconut or cashew butter, but shredded coconut and peanut butter worked just fine. I also cut the sugar in half (I like things less sweet) and baked for 45-50 minutes before it set.
Anonymous
Los Angeles, CA
1/18/2021
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