Vegan Chocolate Glaze Cheesecake

 

Ingredients: 

For the Filling -

  • 8 oz. Soy Sour Cream (I like Tofutti brand)
  • 1 Cup Sugar
  • 16 oz. Soy Cream Cheese (I like Tofutti brand again)
  • 2 TB Unbleached Flour (or Gluten Free Flour)
  • 1 TB Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 tsp Sea Salt

For the Crust -

  • 2 Cups Plain Granola (no nuts)
  • 4 TB Earth Balance (nondairy butter)
  • 2 TB Sugar

For the Chocolate Glaze -

  • 1/2 Cup Maple Syrup
  • 1/2 Cup Raw Cocoa Powder, sifted
  • 1/4 Cup Water
  • 1/4 tsp Cider Vinegar
  • 1/8 tsp Salt
  • 2 tsp Vanilla
Cooking Instructions: 
  1. Preheat the oven to 325 degrees
  2. In a blender, crush the granola until you achieve your desired coarseness for the crust
  3. Meanwhile, melt the butter in a small pan
  4. Mix the  granola and sugar in a medium-sized bowl, pour the melted butter on top, stir
  5. In a 9-inch pie dish pan, press the crust mixture into the bottom until it is evenly spread throughout the pan
  6. Blend all of the filling ingredients together and pour over the granola mixture into the pan
  7. Bake the pie for 25-30  minutes or until golden brown and the pie has limited wiggle movement-let cool in the refrigerator for 10 minutes
  8. For the chocolate glaze: place the maple syrup in a small pot and bring to a boil
  9. Reduce the heat and stir in the cocoa powder, vinegar, salt, and water-cook for 3 minutes
  10. Remove the pot from the heat, set aside and whisk in the vanilla.
  11. Let the glaze stand for 5-10 minutes so that it thickens
  12. Put the glaze on top of the cheesecake
  13. Serve or store the cheesecake in the refrigerator

1 comment so far ↓

#1 Protein Bar: Blog | Protein Bar on 02.15.12 at 7:01 pm

[...] Ashley’s Vegan Chocolate Glaze Cheesecake (can be made non-vegan) [...]

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