Vegan Chocolate Cheesecake
- Prep Time: 180 minutes
- Cook Time: 120 minutes
- Total Time: 300 minutes
- Yield: 12 servings
- Difficulty: 4 (1 - 5)
-
Allergens: Soy
- Categories: Desserts Gluten Free Pies & Tarts
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
- Start by letting your vegan butter soften on the countertop. This'll make it much easier to work with later.
- 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.
- 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.
- Transfer this chocolatey crumble into a 22cm (9-inch) cake pan. Use your fingers to press it down evenly, creating a firm base.
- Pop the pan in the fridge while you work on the filling. This'll help the base set up nicely.
Filling Instructions
- Preheat your oven to 180°C (350°F). We're getting close to bake time!
- 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.
- 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.
- Pour this chocolate dream over your chilled base. Give the pan a gentle tap on the counter to remove any air bubbles.
- 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.
- Gently slide this setup into your preheated oven and bake for 1 hour.
- After an hour, turn off the oven but resist the urge to peek! Let the cheesecake gradually cool in the oven for another hour.
- Finally, take your cheesecake out and let it cool completely at room temperature.
- 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
- 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.
- For the ganache, combine the vegan chocolate and the solid cream part from your chilled coconut milk in a microwave-safe bowl.
- Microwave this mixture in 20-second bursts, stirring between each, until you have a smooth, glossy ganache.
- Pour this decadent ganache over your chilled cheesecake, using a spatula to smooth it out to the edges.
- Pop it back in the fridge for at least 30 minutes to let the ganache set.
- 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!
- For the final touch, consider garnishing with chocolate sprinkles, curls, or any topping that makes your heart sing.
- 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