A smooth vegan chocolate cheesecake recipe with a subtle spicy punch from the Spanish paprika. This delicious vegan cheesecake is healthier, nut-free and much lower in fat than traditional cheesecake.
After a few months off blogging, I feel rather timid to be posting a recipe again. It’s been like eons since my last post so much that I had lost hope of ever coming back onto the blogosphere. But you know what? My repertoire of unposted recipes was getting dusty; I needed to let them see the light (of my screen).
Okay, I am still feeling rather shy so I’ll keep it short but here’s something full-o-taste! Add some punch to the oh-so-decadent chocolate cheesecake with a good dash of sweet Spanish paprika!
Vegan Chocolate Cheesecake with Spanish Paprika
Ingredients (for one 10-inch pie dish)
Crust
2 cups crushed digestive biscuits (about 20 biscuits, some of the “value” brands are vegan)
2 tablespoons soft brown sugar
4 tablespoons vegan buttery spread or non-hydrogenated margarine
Filling
2 cups chocolate chips
2 tablespoons coconut oil (you can substitute with vegan butter (that is of rather solid consistency) but not liquid oil. We need this to firm the filling a little better, so an oil that won’t harden in the fridge won’t help).
1 pack firm silken tofu
1 tablespoon cocoa powder
1/2 cup soft brown sugar
1/2 teaspoon sweet Spanish paprika
More paprika for dusting
Here’s the fun part! Just a few steps to decadence.
Mix crushed biscuits with sugar and buttery spread.
Line a pie dish with the mixture by pressing firmly around on the bottom and the sides.
Melt the chocolate chips and the coconut oil in a double boiler. Mixing both together gently until smooth.
Add all the rest on the ingredients together with the melted chocolate in a blender. Process until smooth. (I used a hand blender, so I placed everything in a glass jug).
Pour the mixture onto the crust. Smooth out evenly.
Refrigerate for at least 2 hours before serving.
Dust with paprika before serving.
Take a bite. Do you feel the extra oomph!
Here’s another cheesecake recipe you might like from the blog
Millet Cheesecake with Yellow Plum Compote – soy-free, nut-free & gluten-free
Vegan Chocolate Cheesecake with Spanish Paprika
Ingredients
Crust
- 2 cups digestive biscuits, crushed, [about 20 biscuits, some of the “value” brands are vegan]
- 2 tablespoons soft brown sugar
- 4 tablespoons vegan buttery spread, or non-hydrogenated margarine
Filling
- 2 cups chocolate chips
- 2 tablespoons coconut oil, substitute with vegan butter, see notes
- 1 pack firm silken tofu, [350 g]
- 1 tablespoon cocoa powder
- 1/2 cup soft brown sugar
- 1/2 teaspoon sweet Spanish paprika
- More paprika for dusting
Instructions
- Mix crushed biscuits with sugar and buttery spread.
- Line a pie dish with the mixture by pressing firmly around on the bottom and the sides.
- Melt the chocolate chips and the coconut oil in a double boiler. Mixing both together gently until smooth.
- Add all the rest on the ingredients together with the melted chocolate in a blender. Process until smooth. (I used a hand blender, so I placed everything in a glass jug).
- Pour the mixture onto the crust. Smooth out evenly.
- Refrigerate for at least 2 hours before serving.
- Dust with paprika before serving.
- Take a bite. Do you feel the extra oomph!