Vegan Chocolate Cheesecake

A rich, dark chocolate and silken tofu cheesecake, with a chocolate chip cookie crust. All you need for the crust is flour, peanut butter, chocolate chips and syrup. The no bake filling is simply melted chocolate, silken tofu and icing sugar blended together to make a creamy indulgent dessert

Yield; Eight servings Cook time; 10 minutes, with an additional 20 minutes preparation time and 12 hours refrigeration

You’ll need;

100g plain, all purpose flour
150g peanut butter, I prefer to use chunky
90g golden syrup, maple/agave/sugar free syrups will work too
90g chocolate chips
300g silken tofu
200g dairy free dark chocolate, or swap this for dairy free milk chocolate if preferred
Three tablespoons of icing sugar

Method;

Start by mixing the flour, peanut butter, syrup and chocolate chips in a mixing bowl. Keep mixing until you can form the dough into one large ball
Take a 7 inch cake tin and press the dough down into it. Keep pressing the dough into the tin until it covers the bottom of the tin and a couple of centimetres up the sides of the tin too
Bake at 180°C/160°C fan assisted for 10 minutes, or until it’s golden brown. Alternatively, bake in an air fryer at 160°C for 10 minutes. Once baked, leave to cool completely to room temperature
Now for the filling, break the chocolate into small pieces and put them into a microwave safe dish. Microwave for two or three minutes on 50% power, taking the dish out after each minute and stirring well. Alternatively, microwave at full power in ten second bursts, removing the bowl and stirring after each ten seconds, until melted
Once the chocolate is fully melted, pop it into a blender along with the silken tofu and icing sugar. Blend until you have a smooth, thick mixture
Pour the filling into the cookie crust and smooth out the top
Refrigerate for 12 hours, or overnight, before slicing and serving