Ingredients:
- 1 1/2 pounds firm tofu
- 1 pound soft (silken) tofu
- 2 1/2 cups sugar
- 1 cup chocolate chips
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1 pre-made pie crust
Preparation:
Blend the tofu and sugar in a food processor or blender until smooth. Melt the chocolate chips in the top of a double boiler or in the microwave, then add them to the blended tofu and sugar. Add the vanilla and almond extract and stir well.
Pour the batter in to the crust. Bake for 40 to 50 minutes, or until the cheesecake has risen slightly on the sides and the top looks dry.
Cool before serving. The cheesecake is best if refrigerated for 2 hours before serving, but be sure to let your chocolate cheesecake cool before refrigerating.
Reprinted with permission from The Compassionate Cook Cookbook.
More Vegan Dessert Recipes:
Easy Vegan Apple Pie
Low Fat Wine Poached Peaches
Quick Chocolate Peanut Butter Pie
Vegan Rice Pudding
Old Fashioned Coconut Pudding
Tofu Cheesecake Recipe
Easy Sweet Potato Pie
Quick and Easy Soy Yogurt Pie
Fruit Filled Spring Rolls
Low Fat Baked Pears
Vegan Cake Recipes
Vegan Cookie Recipes
