Vegan Chocolate Cheesecake

Vegan Chocolate Cheesecake

Indulge in the rich, velvety goodness of this vegan chocolate cheesecake! With a gluten-free chocolate base and a decadent tofu and soy yoghurt filling, this dessert is a chocolate lover's dream. Topped with a luscious chocolate ganache and whipped cream, it's perfect for special occasions or when you need a luxurious chocolate fix.

Base Instructions

  1. Start by letting your vegan butter soften on the countertop. This'll make it much easier to work with later.
  2. In a mixing bowl, whisk together all the dry ingredients for the base: gluten-free flour, sugar, cocoa powder, baking powder, and a pinch of salt.
  3. Add the apple sauce and softened vegan butter to your dry mix. Get in there with your hands and mix it all up! Don't worry if it doesn't form a smooth ball – a crumbly texture is perfect.
  4. Transfer this chocolatey crumble into a 22cm (9-inch) cake pan. Use your fingers to press it down evenly, creating a firm base.
  5. Pop the pan in the fridge while you work on the filling. This'll help the base set up nicely.

Filling Instructions

  1. Preheat your oven to 180°C (350°F). We're getting close to bake time!
  2. In a microwave-safe bowl, break up the cooking chocolate. Heat it in 20-second bursts, stirring between each, until it's smooth and fully melted. Set aside to cool slightly.
  3. In a food processor, combine all the filling ingredients: tofu, soy yoghurt, vegan sour cream, sugar, melted chocolate, chocolate pudding mix, cornstarch, cocoa powder, lemon juice, and a pinch of salt. Blend until you have a silky smooth mixture.
  4. Pour this chocolate dream over your chilled base. Give the pan a gentle tap on the counter to remove any air bubbles.
  5. Create a water bath by placing your cheesecake pan in a larger baking dish. Carefully fill the larger dish with hot water, about halfway up the sides of your cheesecake pan.
  6. Gently slide this setup into your preheated oven and bake for 1 hour.
  7. After an hour, turn off the oven but resist the urge to peek! Let the cheesecake gradually cool in the oven for another hour.
  8. Finally, take your cheesecake out and let it cool completely at room temperature.
  9. Once it's cool, pop it in the fridge overnight. The waiting is the hardest part, but I promise it's worth it!

Decoration Instructions

  1. Before you start, make sure you've chilled your can of coconut milk in the fridge for a few hours. This helps separate the cream from the water.
  2. For the ganache, combine the vegan chocolate and the solid cream part from your chilled coconut milk in a microwave-safe bowl.
  3. Microwave this mixture in 20-second bursts, stirring between each, until you have a smooth, glossy ganache.
  4. Pour this decadent ganache over your chilled cheesecake, using a spatula to smooth it out to the edges.
  5. Pop it back in the fridge for at least 30 minutes to let the ganache set.
  6. When you're ready to serve, whip up your vegan cream and pipe it around the edges of the cheesecake. Get creative with your favorite piping tip!
  7. For the final touch, consider garnishing with chocolate sprinkles, curls, or any topping that makes your heart sing.
  8. Store your masterpiece in an airtight container in the fridge. It'll keep well for up to a week – if it lasts that long!

Nutrition Facts

12 Servings per container
Serving Size 1 servings (100 g)
Amount per serving
Calories 320
% Daily Value
Total Fat 22 g
28%
Saturated Fat 12 g
60%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 30 g
11%
Dietary Fiber 4 g
16%
Total Sugars 20 g
40%
Protein 10 g
20%
Vitamin D 0 mcg
0%
Calcium 200 mg
15%
Iron 2 mg
11%
Potassium 400 mg
11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically