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Recipes » Desserts » Vegan Chocolate Cheesecake
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Ingredients

  • 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

Crust

  • ⅓ cup quick cooking oats
  • ⅓ cup oat flour
  • 3 Tbsp date paste

Fudge Sauce

  • 1 ½ cups plant-based milk
  • ¼ cup unsweetened cacao powder
  • 2 Tbsp cornstarch
  • ¼ cup date paste (see tips)
  • ¼ tsp vanilla extract

Toppings

  • Fresh berries
  • Plant-based fudge sauce (see below)
  • Shaved dark chocolate

Instructions

  • 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.

Fudge Sauce

  • 1. In a saucepan, whisk together all fudge ingredients until well combined.
  • 2. Cook over medium heat, stirring occasionally, until thickened. Set aside.

Cooking Tips

  • 1. The Kite Hill brand of plant-based cream cheese has minimal ingredients and is oil-free.
  • 2. You can substitute the date sugar with coconut sugar.
  • 3. You can make your own date paste at home using this recipe.

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