Wednesday, January 13, 2010

Cocoa Mocha Cheesecake

Source of recipe:

For thanksgiving this year I tried a new cheesecake recipe that my partners grandmother found printed in a local magazine (with credit given to VegWeb for the recipe and photograph). Over all I enjoyed the Cocoa Mocha Cheesecake but would use less instant coffee in the future (I used a free sample of the instant Starbucks coffee and it overwhelmed the pie).


  • 7 oz vegan cream cheese (1 tub of Follow your Heart or Toffuti)
  • 3/4 block firm tofu
  • 3/4 package vegan chocolate pudding mix (dry)
  • 1-1/2 tablespoons instant coffee (use less if you do not like strong coffee flavor or if you are using strong instant coffee)
  • 2 tablespoons vegan chocolate syrup    
  • Vegan chocolate cookie crust/graham cracker crust

1. Blend the vegan cream cheese, tofu, pudding mix, syrup and coffee in a food processor or blender until smooth and velvety, pour into chocolate cookie/graham cracker crust and let chill in the refrigerator for 2 hours or longer.

2. To finish, I drizzled more chocolate syrup on individual slices

Photograph from VegWeb

No comments:

Post a Comment