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    You are in: Home / Recipes / Vegan Chocolate Cheesecake Recipe
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    Vegan Chocolate Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 5 mins

    5 mins

    12 hrs

    Lindsey Lawrence's Note:

    This recipe works with my Graham Cracker Crust recipe. It's from "How it all Vegan" by Tanya Barnard and Sarah Kramer, one of my favorite cookbooks. It doesn't taste vegan at all; my boyfriend loves it even though tofu generally makes him ill.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Using a blender or food processor (I prefer a hand-held mixer) blend all the ingredients until smooth.
    2. 2
      Pour ingredients into a cheesecake pan which has been lined with graham cracker pie crust.
    3. 3
      Chill for 12 hours before eating.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on October 19, 2007

      55

      This is a really tasty "cheesecake". My filling turned out more moussy than cheesy, so I stuck it in the freezer! It was so good! Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2002

      55

      This recipe is simple and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Chocolate Cheesecake

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 418.8
     
    Calories from Fat 307
    73%
    Total Fat 34.2 g
    52%
    Saturated Fat 6.5 g
    32%
    Cholesterol 0.0 mg
    0%
    Sodium 503.9 mg
    20%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 10.4 g
    41%
    Protein 9.6 g
    19%

    The following items or measurements are not included:

    dry sweetener

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