Decadent Vegan Mocha Cheesecake
This Decadent Vegan Mocha Cheesecake is a show-stopping dessert that combines the rich flavors of chocolate and coffee, all while being entirely plant-based! Perfect for Thanksgiving or any special occasion, this cheesecake features a creamy filling made from soy cream cheese, silken tofu, and dairy-free chocolate, creating a luscious texture that rivals traditional cheesecakes. With the sweetness of unbleached cane sugar and the aromatic notes of double-strength coffee, this cake is sure to please both vegan and non-vegan guests alike. It's simple enough for a first-time baker and delivers a gourmet experience that is both indulgent and satisfying.
12
Servings
N/A
Calories
8
Ingredients
Ingredients
crumb pie crust
1 (for 8-inch springform pan, use your favorite store-bought or homemade crust)
semisweet chocolate
6 ounces (chopped (6 squares))
soy cream cheese
1.5 lbs (softened)
unbleached cane sugar
1/2 cup (measured)
silken tofu
1.5 cups (drained)
soymilk
1/2 cup (measured)
double-strength coffee
1/3 cup (brewed and cooled)
vanilla extract
1 teaspoon (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare an 8-inch springform pan by greasing it lightly or lining the bottom with parchment paper.
2
In a double boiler, melt the chopped semisweet chocolate, stirring occasionally until smooth. Take it off the heat and let it cool slightly.
3
In a large mixing bowl, beat the softened soy cream cheese and cane sugar with a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
4
Add 1 cup of the drained silken tofu to the cream cheese mixture and beat well until fully incorporated. Repeat this step with the remaining 1/2 cup of tofu, mixing thoroughly each time.
5
In a blender or food processor, blend the remaining 1/2 cup of silken tofu with the soymilk until completely smooth. Slowly incorporate this mixture into the cream cheese blend, mixing until well combined.
6
Pour the melted chocolate into the cream cheese-tofu mixture, followed by the double-strength coffee and vanilla extract. Mix well until all ingredients are fully combined and the batter is smooth.
7
Carefully pour the cheesecake filling into the prepared crust, smoothing out the top with a spatula.
8
Bake for approximately 45 minutes, or until the edges of the cheesecake are set and puffed, but the center remains slightly jiggly.
9
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. Once cooled, transfer to a wire rack to reach room temperature.
10
Refrigerate the cheesecake for at least 4 hours or overnight for optimal texture and flavor before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Decadent Vegan Mocha Cheesecake?
The cheesecake features a rich combination of chocolate and coffee flavors, creating a decadent mocha profile.
Is this cheesecake recipe entirely plant-based?
Yes, this recipe is 100% vegan and dairy-free, utilizing ingredients like soy cream cheese and silken tofu.
How many servings does this mocha cheesecake provide?
This recipe yields approximately 12 servings.
What type of pan is required for this recipe?
You should use an 8-inch springform pan, which should be lightly greased or lined with parchment paper.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
What are the primary base ingredients for the filling?
The filling is primarily made from 1.5 lbs of softened soy cream cheese and 1.5 cups of drained silken tofu.
How do I prepare the chocolate for the batter?
You should chop 6 ounces of semisweet chocolate and melt it in a double boiler until smooth, then let it cool slightly.
What kind of sugar is used in this recipe?
The recipe calls for 1/2 cup of unbleached cane sugar.
How should the silken tofu be incorporated?
The tofu is added in stages: first, beat 1 cup into the cream cheese, and then blend the remaining 1/2 cup with soymilk until smooth before adding.
What type of coffee should I use?
Use 1/3 cup of double-strength coffee that has been brewed and cooled.
How long does the cheesecake need to bake?
Bake for approximately 45 minutes until the edges are set and puffed but the center is still slightly jiggly.
What is the proper way to cool the cheesecake?
Turn off the oven and crack the door open, letting it cool inside for an hour, then move it to a wire rack to reach room temperature.
How long must the cheesecake be refrigerated before serving?
It needs to be refrigerated for at least 4 hours, though overnight is recommended for the best texture.
Is this recipe suitable for beginner bakers?
Yes, it is described as simple enough for a first-time baker while delivering a gourmet experience.
What kind of crust should I use?
You can use any favorite store-bought or homemade crumb pie crust suitable for an 8-inch springform pan.
Does this recipe contain dairy?
No, this recipe is dairy-free, using soy cream cheese, silken tofu, and soymilk.
How much vanilla extract is included?
The recipe uses 1 teaspoon of vanilla extract.
What is the texture of the finished cheesecake?
It has a luscious and creamy texture that rivals traditional dairy-based cheesecakes.
Can I use a different type of plant milk?
While the recipe specifies soymilk, other plant-based milks likely work as long as they provide a similar consistency.
What should the soy cream cheese consistency be before mixing?
The soy cream cheese should be softened to ensure a light and fluffy mixture.
How do I ensure the filling is smooth?
Blending part of the silken tofu with the soymilk in a blender or food processor ensures a completely smooth batter.
What occasions is this dessert recommended for?
It is perfect for Thanksgiving, special occasions, or as a gourmet plant-based treat for guests.
Should the tofu be silken or firm?
The recipe specifically requires silken tofu to achieve the necessary creamy cheesecake texture.
How much soymilk is needed?
The recipe calls for 1/2 cup of soymilk.
Does the recipe require a blender?
Yes, a blender or food processor is used to blend the tofu and soymilk until smooth.
Can I make the crust from scratch?
Yes, you can use either a store-bought or a homemade crumb crust.
How do I know the cheesecake is ready to come out of the oven?
The edges will appear puffed and set, while the center should still have a slight jiggle.
What is 'double-strength' coffee?
Double-strength coffee is typically brewed using twice the amount of grounds for the same amount of water, providing a more intense flavor.
Is this cheesecake considered a healthy dessert?
The recipe is tagged as 'healthy dessert,' likely due to being plant-based and using unbleached cane sugar.
How many ingredients are in this recipe?
There are 8 main ingredients: crumb crust, semisweet chocolate, soy cream cheese, cane sugar, silken tofu, soymilk, coffee, and vanilla extract.