Vegan Chocolate Cheesecake

Most cheesecake is filled with so much cream cheese and sour cream that you'll be disgusted every time you look at the dessert. In comparison, this vegan cheesecake uses chickpeas and tofu as a creamy and neutral tasting base. It's also added sugar free, being sweetened with dates instead of highly refined white sugar. With just a few simple ingredients and 10 minutes, you can whip up a light and refreshing cheesecake with only 60 calories, 3 g of protein, and 2 g of fat per slice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350. Line a 9x13" baking pan with parchment paper, and lightly grease the paper

Step 2

Drain and rinse your chickpeas. Drain your tofu. Add all ingredients (chickpeas, tofu, dates, cocoa, vanilla, and almond milk) to a food processor, and blend until smooth. There should be no chunks of dates or chickpeas in the batter

Step 3

Transfer the batter to the pan, and smooth out the top

Step 4

Bake at 350F for 40 minutes, or until the top is set, the cheesecake no longer giggles when tapped on the side, and the top begins to crack. Note that a toothpick to the center will NOT come out clean

Step 5

Transfer to the fridge at let chill for at least 4 hour before slicing

↑Support creators by visiting their site 😊