Vegan Chocolate Cheesecake
The star of this recipe is the cheesecake batter. Only four ingredients, but it has a bitter-sweet, rich flavor that makes you pause while eating to enjoy it. T
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at casualvegancooking.com.
Cooking tools:
- Food processor
- Blender
- Rolling pin
- Pie dish
- Pie weights
- Parchment paper
- Oven
- Stove
- Saucepan
- Microwave
- Refrigerator
- Mixing bowl
- Spatula
- Chef's knife
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 12 oz silken tofu
- 1 ¾ cups dairy-free semisweet chocolate chips
- ½ cup almond milk
- ½ cup boiled cashews
- 1 ½ cups all purpose flour
- 1 tsp sugar
- ¼ tsp salt
- ½ cup cocoa powder
- ¼ cup crisco, chilled
- ¼ cup vegan butter, chilled
- 3 tbsp ice water
- 1 tsp vanilla extract
- 4 tbsp vegan dark chocolate sauce from Torani
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