Vegan Chocolate Cheesecake
What You'll Need
16 oz oil-free plant-based cream cheese
1 cup silken tofu
1 cup pumpkin puree
8 Tbsp cacao powder
½ cup date paste (see tips)
¼ cup date sugar
⅓ cup quick cooking oats
⅓ cup oat flour
3 Tbsp date paste
1 ½ cups plant-based milk
¼ cup unsweetened cacao powder
2 Tbsp cornstarch
¼ cup date paste (see tips)
¼ tsp vanilla extract
Plant-based fudge sauce (see below)
Shaved dark chocolate
How to Make It
1 Preheat oven to 350 degrees F.
2 In a bowl, combine all the crust ingredients.
3 In a springform pan, spread and press to form the crust at the bottom of the pan.
4 Process all the cheesecake ingredients in a blender until smooth.
5 Pour the cheesecake mixture over the crust in the springform pan.
6 Bake for 45 minutes.
7 Turn off the oven and allow the cheesecake to continue to cook in the oven for one hour.
8 Remove the cheesecake from the oven and allow it to cool to room temperature.
9 Refrigerate the cheesecake for several hours before serving.
10 Decorate with plant-based fudge sauce, berries, and dark chocolate shavings.
1 In a saucepan, whisk together all fudge ingredients until well combined.
2 Cook over medium heat, stirring occasionally, until thickened. Set aside.
The Kite Hill brand of plant-based cream cheese has minimal ingredients and is oil-free.
You can substitute the date sugar with coconut sugar.
You can make your own date paste at home using this recipe.
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