Vegan Chocolate Cheesecake

Admittedly, I was never a fan of actual cow dairy cheesecake. The thought of it always nauseated me and the thought of the Cheesecake Factory restaurant chain was enough to make me never even attempt to eat there.

And then, may years ago, I discovered vegan cheesecakes. I was instantly amazed by them and their rich flavors. Here’s one I came up with recently that may have provided me a bit of a stomach ache after devouring so much in one sitting! In short, this one is delicious…


1.5 cups firm silken tofu

1 cup raw sugar

12 oz vegan cream cheese (I used Miyoko’s and it was incredible)

1 Tbsp vanilla

1/4 cup cocoa powder

Graham Cracker Crust:

2 cups graham crackers

4 Tbsp melted vegan margarine

First, preheat the oven to 325F and prepare the crust. In a food processor, process the graham crackers until finely ground. Add the margarine and pulse until the mixture reaches the consistency of course meal. Pat the mixture into a 9” pie pan and press up the sides.

Next, get the filling going. In a blender or food processor, puree the tofu until smooth. Add the sugar, cream cheese, vanilla, and cocoa powder. Process until smooth.

Pour the filling mixture into the graham cracker crust and bake at 325F for approximately 50 minutes or until the top cracks and the cheesecake feels solid. Remove from the oven, let cool and refrigerate for around 2 hours before serving.

Serve topped with vegan whipped cream and/or fresh berries. Serves 6-8.