Mini Cocoa Swirl Cheesecakes (Vegan)
Ready In: 30 mins
Serves: 12
Ingredients
- 8 ounces vegan cream cheese (I used tofutti)
- 1 (12 1/3ounce) package tofu (Mori-Nu silken extra firm)
- 1 tablespoon agave syrup
- 6 teaspoons egg substitute (I used Ener-G)
- 8 tablespoons warm water (mix with the Ener-G)
- 1 teaspoon vanilla extract
- 2 teaspoons cocoa powder (sifted and unsweetened)
Directions
- Preheat oven to 350'F.
- Line 12 muffin cups with paper or foil liners.
- Blend the tofu and vegan cream cheese in a food processor until smooth and creamy.
- In a small bowl, prepare your egg replacer and mix to combine.
- Add the agave, vanilla and prepared egg replacer to the tofu/cream cheese mixture and combine.
- Fill each prepared muffin cups to about half full.
- Add the sifted coco to the cheese cake mixture that you have left and whisk until well mixed.
- Drop the chocolate cheese mixture by heaping
- teaspoons on the top of each of the white cheese mixture and fold in and swirl.
- Put the ready cheese cakes in a large pan and fill the pan 1/2 way up the sides of the muffin cups. This is called a bain-marie and is often used to help delicate desserts set in the oven and help prevent the top from cracking.
- Bake the cheesecakes for 20 minutes until set.
- When done, remove the muffin tin and set on a metal rack to cool to room temperature, then refrigerate the cheesecakes. Two hours should be sufficient.
- Enjoy.
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