180 gvegan chocolate cookiesI used 16 Oreos with the filling
45 g (3 tbsp)vegan buttermelted
Filling:
225 gLindt 70 % chocolatechopped
450 gvegan plain cream cheese
170 gmedjool dates
11 g (2 tbsp)cocoa powder
180 gsilken tofuI used extra firm silken tofu
120 ml (8 tbsp)coconut creamjust cream from a can of coconut cream without the water
1/3 tspvanilla powder
Chocolate ganache:
200 ml (3/4 cup + 4 tsp)coconut creamjust cream from a can of coconut cream without the water
150 gLindt 70 % chocolatechopped
40 g (8 tsp)vegan butter
To decorate (optional):
chocolate shavings or curls
Instructions
Crust:
Crush cookies in a blender and transfer them to a bowl.
Pour over melted butter and mix together.
Press the crust onto a greased 23 cm baking dish lined with baking paper.
Put the crust in a refrigerator while you work on the filling.
Filling:
Melt chocolate over low heat in a double boiler.
Put all ingredients except the chocolate in a blender and mix together. Then add also the melted chocolate and mix again.
Pour the filling over the crust and spread it evenly.
Put cheesecake in the refrigerator for 6 hours.
Ganache:
Bring coconut cream to a boil then pour it over chocolate pieces. Mix together until chocolate is completely melted.
Add also vegan butter to the mix and mix together until everything is incorporated.
Pour the ganache over the filling.
Put cheesecake back in the refrigerator for the ganache to set.
Notes
*If you wish you can make this cheesecake in it's original size. In this case increase all ingredients in the filling by half and all ingredients in the ganache by half. You can also spread the ganache after you have taken the cheesecake out of the baking dish and make a drip effect over the edges of the cheesecake.*Put two cans of coconut cream in the refrigerator a day before starting if they’re not already there.*I like plain vegan cream cheese from Violife.*Prep time does not include time for the cheesecake to set in the refrigerator.*Adapted from Baker by Nature.