I used to use a recipe for a mocha cheesecake that was my husband’s favorite for many years. Since we have become vegan, I have tried lots of recipes that came close, but were never quite right. Well, I decided to create it myself and to do it today, for father’s day. All I can tell you is it came out delicious and my husband said it was amazing! Need I say more? And – it’s so easy to make and doesn’t even need any time in the oven! I actually think this is better than the dairy and egg laden original!
- 3 c oreo crumbs
- 6 T melted vegan butter
- 6 oz melted chocolate chips
- handful chocolate chips for top
- 24 oz kite hill cream cheese
- 1/2 c sugar
- 1 1/2 c silken tofu
- 1/2 c oat milk
- 1/4 c frangelico
- 2 t vanilla
Combine the oreo crumbs and vegan butter and then press into a 9” springform pan. Place in fridge while preparing the filling.
Beat the cream cheese and sugar until light and fluffy. Beat in the tofu. Then stir in the melted chocolate, frangelico and vanilla. Mix well.
Pour into prepared crust. Sprinkle chocolate chips on top.
Chill in fridge for at least an hour.