Vegan Chocolate Cherry Cheesecake Recipe

Submitted by star1020

Makes 12 servings

There's actually 558 calories per serving; calorie-count doesn't recognize "vegan cream cheese" and so doesn't factor it in. The 558 is estimated using nutritional information from the non-hydrogenated version of Tofutti Better Than Cream Cheese.

Ingredients

1	pie crust
16	oz tofutti cream cheese
1	lb silken tofu
1/4	cup pineapple juice concentrate
6	T margarine
1	T lemon juice
1	T vanilla extract
3/4	cup sugar
1	T coriander
1	T cornstarch

Directions

Make sure you drain tofu VERY well. Mash tofu with vegan cream cheese. Add all other ingredients to tofu mixture and whip with hand mixer until well blended and very creamy. Try to get all the tofu lumps out. Pour into crust and bake at 350 degrees for 45-50 minutes. Turn OFF the oven and leave in for another 15 minutes to help set the center. When done the edges should be golden and set. Center should be soft-set. Cool about an hour then refrigerate at least another 3 hours to set the center.
Put cherries in a large saucepan and heat slowly with sugar. Add water as needed to make a sauce. Add cornstarch if sauce is too thin. Allow cherry mixture to cool completely, and then spoon on top of cheesecake. Melt dark chocolate. Drizzle on top of cherries.

Categories

Dessert, Bake, Vegetarian

Serving Size 80.4g

Some items from this recipe could not be found or sized. This estimate is incomplete.