Vegan Double Chocolate Cheesecake Recipe & Daiya Cheesecake Review

Welcome to Gretchen's vegan bakery and introduction to the recipe.

Gather ingredients: vegan cream cheese, firm tofu, granulated sugar, cornstarch, cocoa powder, vegan lactic acid, salt, vanilla extract, chocolate sandwich cookies, melted vegan butter, and almond milk.

Prepare a 7-inch cake pan with parchment paper at the bottom.

Make the crust by placing chocolate sandwich cookies into a food processor and adding melted vegan butter through the feed tube.

Refrigerate the crust while preparing the cheesecake batter.

In a food processor, combine vegan cream cheese, firm tofu, granulated sugar, cornstarch, cocoa powder, vegan lactic acid, salt, and vanilla extract.

Scrape down the sides of the food processor and add melted chocolate mixed with vegan butter.

Blend until smooth and creamy.

Preheat the oven to 350 degrees Fahrenheit.

Pour the cheesecake batter into the prepared crust.

Bake the cheesecake in a water bath for 1 hour at 350 degrees Fahrenheit.

After 1 hour, turn off the oven and let the cheesecake cool in the oven for another hour.

Use a blowtorch or submerge the cake pan in hot water to unmold the cheesecake.

Invert the cheesecake onto a serving plate and remove the plastic wrap.

Prepare vegan buttercream by melting 4 ounces of vegan chocolate with 2 ounces of almond or soy milk.

Add the melted chocolate mixture to the buttercream recipe and finish the cheesecake.

Equipment Needed

Spice Level:

Dietary

Allergens