Vegan Chocolate Cheesecake
This plant-based cheesecake is a rich, creamy, and decadent dessert that you can feel good about indulging in. It’s the perfect recipe for when you need an occasional sweet treat that’s sure to impress.
Prep: 10 mins
Cook: 45 mins
Yield: 12 servings
Ingredients
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
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
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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