Chocolate Swirl Vegan Cheesecake
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A Note from Feedfeed
This vegan cheesecake can be made in the oven or in a rice cooker!? Woah! This is a wonderful make-ahead dessert for chocolate lovers! The swirls are made with silken tofu, vegan white and dark chocolate, vegan cream cheese, coconut yogurt and is naturally sweetened with maple syrup.
- Recipe Card
Recipe Card
For the Crust
ingredients
- 2 cups vegan chocolate cookies, crushed
- 1/2 cup softened coconut oil or vegan butter
For the Filling
ingredients
- 1 1/4 cup silken tofu
- 1 1/4 cup vegan cream cheese
- 1/2 cup coconut yogurt
- 2/3 cup plus 1 1/2 tablespoons maple syrup
- Pinch of salt
- 1 cup vegan dark chocolate, melted plus a dash of water
- 1 cup vegan white chocolate, melted plus a dash of vanilla
Method
Step 1
Preheat oven to 160°C or 320°F, or preheat your rice cooker.
Step 2
To make the crust, add the cookies to a food processor. Process til small crumbs. Add the oil/butter and process til combined.
Step 3
Line your cake or rice cooker tin.
Step 4
Press the cookie mixture against the bottom and sides to form a crust. If the mixture falls apart, refrigerate it and try again.
Step 5
To make the filling, add the tofu, cream cheese, yoghurt, maple syrup and salt to the food processor. Process until smooth.
Step 6
Separate the filling into 2 bowls. Mix the dark chocolate and water into one bowl. Mix the white chocolate and vanilla into the other.
Step 7
Dollop a spoonful of the white batter in the middle of the crust. Dollop a spoonful of the brown batter on top. Repeat.
Step 8
Cook the cheesecake in an oven for 45 min or rice cooker for 65 min.
Step 9
Let the cheesecake sit for 2 hours then chill overnight.
Step 10
To remove, run the sides under warm water and pull out.