Mini Cocoa Swirl Cheesecakes (Vegan)

READY IN: 30mins




  • 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.