If you are a vegan and are missing cheesecake, miss no more! Satisfy your cheesecake cravings by making my really easy to make chocolate cheesecake! I named it after one of my favorite bands, and if you like them you will know why. I call it my King Missile Chocolate Cheesecake. This recipe uses very few ingredients and is topped with a perfectly paired strawberry sauce.

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King Missile vegan chocolate cheesecake

Course

dessert

Cuisine

comfort food, dessert

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

Filling

• 12 ounces chocolate chips vegan
• 2 packages Mori-Nu Silken Style Tofu extra firm
• 1/4 cup agave syrup
• 1 tablespoon vanilla
• 1/8 teaspoon sea salt

Crust

• 1 1/2 cups graham cracker crumbs vegan
• 3 tablespoons cocoa powder
• 1 tablespoon sugar vegan
• 1/2 cup earth balance melted, plus extra to coat pan
• 1//8 teaspoon sea salt

Strawberry sauce

• 1 pint strawberries fresh
• 1/4 cup sugar vegan
• 1/2 each lemon zest
• 1 pinch sea salt

Course dessert Cuisine comfort food, dessert Prep Time 20 minutes Cook Time 45 minutes Servings people Ingredients Filling 12 ounces chocolate chips vegan 2 packages Mori-Nu Silken Style Tofu extra firm 1/4 cup agave syrup 1 tablespoon vanilla 1/8 teaspoon sea salt Crust 1 1/2 cups graham cracker crumbs vegan 3 tablespoons cocoa powder 1 tablespoon sugar vegan 1/2 cup earth balance melted, plus extra to coat pan 1//8 teaspoon sea salt Strawberry sauce 1 pint strawberries fresh 1/4 cup sugar vegan 1/2 each lemon zest 1 pinch sea salt

Instructions

Filling

1. Preheat oven to 325 degrees Fahrenheit.
2. Remove tofu from package and wrap in cheesecloth and place in between a couple of containers. and put upside down. Place a heavy object on top and let the excess water drain from the tofu. ~20 minutes.
3. While tofu is draining place chocolate chips in a double boiler and melt, stirring occasionally.
4. Place drained tofu in blender and break up a bit. Add remaining filling ingredients and blend until fully incorporated and smooth. Be sure to scrape down the blender a few times.

Crust

1. Place graham crackers in a bag and beat with a mallet until fine crumbs.
2. Place graham crackers, cocoa powder, sugar and salt in a bowl and blend together.
3. Add butter and thoroughly mix until everything is moist.

Assemble and bake

1. Put graham cracker crust in a buttered 9 inch spring form pan. Spread to all the edges and then firmly press into pan.
2. Pour filling mixture over crust and then with a spatula spread and smooth so top is even. Bang pan on counter a few times to remove air bubbles.
3. Bake in 325 degree Fahrenheit oven for 45 minutes. Let cool at room temperature for 30 minutes then chill in refrigerator for a few hours, preferably overnight.

Strawberry sauce

1. Slice all strawberries very thin, put all but three berries in a pot, add salt, sugar, and lemon and put on med heat. cook until berries dissolve in the sauce, as they cook you can mash with a masher or spoon to help them along. Once you have a thick sauce add the remainder of the strawberries and cook a couple minutes more. Put sauce in refrigerator to cool.

Recipe Notes

Alessi - Fine Mediterranean Sea Salt