This cheesecake is tasty and easy to make. And you can double the homemade experience by using our graham cracker crust recipe for this cheesecake.
Servings |
1 slice
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Calories | Cholesterol | Sat Fat | Carbs |
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441 | 0mg | 12g | 58g |
Recipe Footprint (for Recipe's Default # of Servings)
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6.7 | Water saved (gallons) [animal consumption only] |
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26.7 | Manure (pounds) not deposited into the environment |
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29.8 | Grains / feed (pounds) not consumed by animals |
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65.4 | Methane (gallons) not created by animals |
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799.8 | CO2 (pounds) not released into the atmosphere |
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.007 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 40 minutes |
Cook Time | 35 minutes |
Ingredients
- 12 oz tofu (silken soft boxed) (drained)
- 16 oz cream cheese (soy plain)
- 3/4 C granulated sugar
- 12 oz chocolate chips (semi-sweet)
- 3 Tbsp maple syrup
- 1 tsp vanilla
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Blend the tofu in a blender until smooth.
- In a medium bowl, combine the cream cheese, granulated sugar and a spoonful of the blended tofu; beat using a mixer until smooth.
- In a double boiler, melt the chocolate chips.
- Add the cream cheese mixture to the tofu in the blender; add the syrup, vanilla, and melted chocolate, and blend until well combined and smooth.
- Pour the cream cheese filling mixture into a prepared graham cracker crust; bake at 350 degrees for 25 to 35 minutes or until set.
Recipe Notes
Chill the cheesecake in the refrigerator for several hours; serve with fresh raspberries, chocolate sauce or other toppings, if desired.
Cover and store for up to one week in the refrigerator.
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