I don’t know about you guys but is there anything better in this world than a REALLY good dessert? You’ve had a delicious meal, you’ve enjoyed the wine (in my case a bit _too_ much) and now you’re just craving something sweet. I’m not talking light here, by the way. People who like your lemon possets and grapefruit sorbet you guys can leave now because this recipe is all about indulgence.
Rich, chocolatey, smooth, creamy, sweet, delicious… all of these and more await you upon your first bite of this “cheese”cake.
(Yes I couldn’t help it, I read that last line back and realized I sounded exactly like Remy!)
Now a while back, quite a few months now at this point, Andreea mentioned to me that she had seen some recipes for some amazing looking vegan cheesecakes (and when I saw amazing there are a GAZILLION* – see The Vegan 8 and Minimalist Baker for prime examples!)
*That is a metric gazillion, not an imperial one 😉
But then I stumbled across this recipe from The Busy Baker: https://thebusybaker.ca/no-bake-chocolate-mousse-cheesecake-vegan-dairy-free/ and honestly I thought that Chrissie held the answer to all my problems.
Naturally as with all recipes our making of this has evolved over time and we’ve we’ve worked on various different ways of making it (adding rum, making them in small pots vs 1 large cake etc.) and honestly the below recipe is now pretty much what we like.
The greatest thing about this recipe, besides the fact it is ABSOLUTELY DELICIOUS is actually 2 fold:
- You can take this cheesecake to ANY function or just have it at home – going to a BBQ? Make it. Birthday party? Make it. Dinner party? Make it!!! And everybody just likes it.
- The look on people’s faces when you tell them it’s tofu.
We have made this so many times now and honestly I never ever get tired of the look of someone tucking into this delicious ‘cheese’cake and then finding out “oh in case you didn’t know, that’s vegan… and it’s made with tofu.” Honestly you’ll never get bored!
It really is very simple to make too, it goes from starting to prepare for it:
to “Oh gosh it’s done!” in like 10 minutes (*cough and then refrigerated for like 12 hours *cough*), so you know… pretty much straight away:
...Don’t judge me for there already being slices missing, it’s sooooooooo good, and I’m living my best life by getting stuck in!!
The biggest time sink is actually separating the Oreos, but that bit is fun to do with friends and/or family! This is a great recipe to make with kids too!
Floofy Moussey Chocolate Vegan 'Cheese'cake
A delicious, indulgent (but not AS unhealthy as you may first think) treat. Good for any occasion, from a simple dessert to a dinner party dazzler, and wonderful all year round!
For the Base:
- 2 packets Oreos (30ish)
- 3 tablespoons dairy free butter
For the filling:
- 2 packs silken Tofu, 600g total, drained (we use Clearspring Organic)
- 150g Maple Syrup
- 300g Dark Chocolate (we use Green & Blacks Organic Cooking chocolate)
- 1 tsp Vanilla Bean Paste
- Start by separating the Oreos into their cookies and filling across 2 bowls and pulse the cookies in batches using a food processor (or nutribullet), you want them to be fine but not dust! Set the filling aside for now.
- Grease and line a spring-form cake pan so that you can easily remove and slice the cheesecake. You can use any size you like depending on how thin or thick you want your slices! 24cm should be easily big enough.
- Melt the 3 tablespoons of butter and mix with the Oreo crumbs with a fork until it becomes a sand like texture then line the base of the tin, spreading out evenly then pressing gently to compact the base with the back of a spoon.
- Set the base aside in the refrigerator to cool and set.
- Melt the chocolate by breaking it into chunks and microwaving in a heat proof bowl in 20s increments, mixing in between with a fork. Don’t overheat the chocolate, and make sure with each mix you cover any lumps with melted chocolate.
- Meanwhile, in a blender or nutribullet (which you have since washed) place the tofu, Oreo filling, maple syrup and vanilla and then pulse until mixed and smooth.
- Remove the base from the fridge, then pour the tofu mixture into the melted chocolate – using a hand whisk blend like there’s no tomorrow. You want to really work air in and the chocolate will begin to stiffen as soon as you add the tofu mix, so go, go, go!!!
- Once completely mixed, pour onto the lined pan and smooth out then cool in the fridge for 6 hours or overnight. If you’re desperate and your fridge is cold, 4 hours might just be enough!
Once you see how easy this recipe is, how simple it is to throw together but how effective it is, you’ll never want to make once of those arduous, long-winded fancy baked cheesecakes ever again! And the best part is, it’s all vegan so you know it’s good for you!
Well… it’s like 450 calories per slice if cut into 12… but still, it’s delicious and there’s no animals involved. That’s good enough for me! ^_^
The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!