This No Bake Chocolate Mousse Cheesecake is vegan and dairy-free! It’s made with a secret ingredient that makes this cheesecake silky smooth, extra creamy and perfect for anytime you need a decadent dessert without the guilt!
Ingredients
32 chocolate sandwich cookies (Oreos are vegan, but there are many other brands that are vegan, dairy-free, and even gluten-free)
3 tablespoons melted margarine (or other vegan butter)
600 grams silken tofu, drained (approximately 20-21 oz)
1/2 cup real maple syrup
2 teaspoons real vanilla extract
400 grams dark chocolate, melted (approximately 14 oz)
fruit, powdered sugar, or vegan whipped cream for serving
Method
- Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely.
- Press the cookie crumb mixture into the bottom and up the sides of a 9-inch spring form pan lined with parchment paper (for easy removal of the cheesecake later on!)
- Chill the crust to set while you make the filling.
- To a clean blender add the silken tofu, maple syrup, vanilla extract.
- Melt the chocolate in a double-boiler over low heat, or melt it in the microwave at 50% power for 30-second increments until the chocolate is melted and smooth.
- Let the chocolate cool slightly before adding it to the blender with the other ingredients. This will ensure a smooth texture.
- Blend until very smooth, scraping down the sides of the blender if necessary.
- Pour the filling into the chilled crust and smooth out the top with a rubber spatula.
- Place the cheesecake in the fridge to chill for at least 6 hours, or overnight, before transferring to a plate to slice and serve.
- Serve with fresh berries, powdered sugar, or your favourite vegan whipped cream.
Source
Comments
Post a Comment