(Lauren Hartmann & Julie Grace)

Mississippi Mud Vegan Chocolate Cheesecake

by | June 26, 2020

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This is the absolute best vegan chocolate cheesecake. The cookie crust melds perfectly with the creamy, fluffy cheesecake filling. Top that with roasted nuts, vegan marshmallows, and even more chocolate and you’ve got a combination that simply can’t be beat!

Enjoy this killer recipe from Rabbit and Wolves blog and be sure to grab your copy of Lauren Hartmann’s new Southern Vegan Cookbook featuring Mississippi Mud Vegan Chocolate Cheesecake

(Lauren Hartmann & Julie Grace)

Mississippi Mud Vegan Chocolate Cheesecake 

Serves 8 to 10

Ingredients

Vegan Chocolate Crust

Cheesecake Batter 

Vegan Chocolate

Toppings 

Method

  1. To make the crust, preheat the oven to 350°F (177°C). Spray an 8-inch (20-cm) springform pan with nonstick cooking spray. 
  2. In a large bowl, combine the graham cracker crumbs, cookie crumbs, brown sugar and butter. Stir to fully combine, making sure the butter is evenly distributed so the crust will hold together. 
  3. Pour the cookie crust into the prepared pan. 
  4. Press the crust firmly into the pan, distributing it evenly all the way around the pan — I like to use the bottom of a cup to press it down. 
  5. Bake the crust for 8 to 10 minutes. It will start to brown on the edges. 
  6. In the meantime, make the chocolate cheesecake batter. Using your hands, squeeze as much liquid out of the tofu as possible. Add the tofu, cream cheese, milk, maple syrup, vanilla, granulated sugar, cocoa powder, cornstarch, flour and salt to a blender. 
  7. Blend the mixture on high for 3 to 5 minutes, until the cheesecake filling is completely smooth, scraping the sides of the blender down as needed. If the mixture is having a hard time blending, add a bit more milk. 
  8. Remove the crust from the oven and set it aside. Increase the oven temperature to 375°F (191°C). 
  9. Pour the batter into the crust and smooth it out. Bake the chocolate cheesecake for 45 minutes. 
  10. Remove the cheesecake from the oven. Top it with the pecans and marshmallows, spreading them evenly over the entire top of the cheesecake. 
  11. Bake the cheesecake for another 10 to 15 minutes, or until the marshmallows are brown and the cheesecake seems slightly jiggly in the center. It will firm as it cools. 
  12. Chill the cheesecake in the refrigerator for at least 4 hours. Once it has cooled, add the dark chocolate to a small saucepan over low heat. Stir the chocolate until it has melted. Turn off the heat and stir in the coconut oil. 
  13. Drizzle the vegan chocolate all over the top of the cheesecake. Let the chocolate set up for 5 minutes.
  14. Remove the side from the springform pan. Cut the chocolate cheesecake and serve. 

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Reprinted with permission from Southern Vegan by Lauren Hartmann, Page Street Publishing Co. 2020. Photo credit: Lauren Hartmann and Julie Grace.

This post contains affiliate links. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer.

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