No Bake Chocolate Mousse Cheesecake (Vegan and Dairy Free)
This No Bake Chocolate Mousse Cheesecake is the ultimate vegan and dairy-free chocolate dessert that's so smooth and creamy, made with a secret ingredient!
Servings 10
Calories 528kcal
Ingredients
- 32 chocolate sandwich cookies (Oreos are vegan, but there are many other brands that are vegan, dairy-free, and even gluten-free)
- 3 tablespoons melted margarine (or other vegan butter)
- 600 grams silken tofu, drained (approximately 20-21 oz)
- 1/2 cup real maple syrup
- 2 teaspoons real vanilla extract
- 400 grams dark chocolate, melted (approximately 14 oz)
- fruit, powdered sugar, or vegan whipped cream for serving
Instructions
- Crush the chocolate sandwich cookies in your blender and add the melted margarine, pulsing to combine completely.
- Press the cookie crumb mixture into the bottom and up the sides of a 9-inch spring form pan lined with parchment paper (for easy removal of the cheesecake later on!)
- Chill the crust to set while you make the filling.
- To a clean blender add the silken tofu, maple syrup, vanilla extract.
- Melt the chocolate in a double-boiler over low heat, or melt it in the microwave at 50% power for 30-second increments until the chocolate is melted and smooth.
- Let the chocolate cool slightly before adding it to the blender with the other ingredients. This will ensure a smooth texture.
- Blend until very smooth, scraping down the sides of the blender if necessary.
- Pour the filling into the chilled crust and smooth out the top with a rubber spatula.
- Place the cheesecake in the fridge to chill for at least 6 hours, or overnight, before transferring to a plate to slice and serve.
- Serve with fresh berries, powdered sugar, or your favourite vegan whipped cream.
Video
Nutrition
Serving: 1serving | Calories: 528kcal | Carbohydrates: 58g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 513mg | Fiber: 5g | Sugar: 36g | Vitamin A: 166IU | Calcium: 75mg | Iron: 9mg