I have a cousin summit* coming up and since the food is always amazing, I knew I had to bring it for dessert. I’ve had this recipe from an old Veg News magazine for a vegan cheesecake for a while but haven’t tried it just because there are so many ingredients and I was waiting for a special occasion.
It cost me $40 just to get all the ingredients I was missing from Whole Foods. Part of that was because I couldn’t find the chocolate wafer cookies needed for the crust so I bought Bliss Balls and mushed them up for the crust instead.
I was a little worried as I was making it because it didn’t seem to look like the magazine photo. Plus if you’re going to make vegan cheesecake, it has to be amazing to compare to the original.
However I think it turned out pretty great!
Personally I might add a bit more sugar so that the vanilla part is sweeter but the result is still pretty fantastic. I can’t wait to bring it to the cousin summit!
For the crust I just mushed up some Bliss Balls and put them on the bottom of a buttered pan. The recipe actually calls for
1/4 vegan butter
2 tbsp sugar
1 1/4 chocolate wafer crumbs
2 packages of vegan cream cheese (Toffuti)
1 small pack of soft silken tofu
2/3 cup sugar
1 tbsp lemon juice
1/3 cup cornstarch
1 tbsp vanilla
Then divide the mixture into three bowls.
Add 1 cup of melted chocolate chips to one bowl
2/3 cup peanut butter to another
Now you have three bowls, one vanilla, one chocolate, and one peanut butter.
Add the peanut butter mixture over the crust, then the chocolate and then vanilla. Cook for 50 minutes at 350.
Then let cool for 15 minutes and drizzle 2 tbsp of heated up peanut butter and 2 tbsp of chocolate chips + 1 tbsp soy milk. (I only added the chocolate part)
*My sister and I get together with our cousins Shawna & Tamara every few months for food and drinks, because it’s always next to impossible for us all to find a date together, I call it the cousin summit.