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Vegan chocolate cheesecake

Preparazione 30 min
Cottura 45 min
Tempo totale 1 h 15 min
Porzioni 8


For the crust:

  • 200 g cookies vegan*
  • 100 g shortening vegetable

For the filling:

  • 150 g tofu
  • 50 g cream soy whippable
  • 250 g chocolate dark
  • 100 g brown sugar
  • 50 g potato starch
  • 150 g jam apricot


  • Blend the cookies and shortening and pour on the bottom of a 8 inch springform pan lined with parchment paper. Press to form an even crust.
  • Preheat the oven to 360°F. Chop finely the tofu and put it into a large bowl with the cream, sugar and starch. Melt dark chocolate in a double boiler, then add it into the bowl. Mix using an electric whisk to obtain a smooth batter.
  • Pour the chocolate batter over the cookie crust and bake for 45 minutes.
  • Let the cheesecake cool down completely. Remove it from the pan, top with apricot jam and keep in the fridge at least 2 hours before serving.


*substitute with gluten free cookies for a gluten free vegan cheesecake.