Creamy, slightly tart, perfectly sweet and 100% irresistible, our SuperFan Brittany created the perfect recipe for a VeganSmart Chocolate Swirl Cheesecake. Better than real cheesecake and the perfect healthy blend, this simple dessert can feed a crowd or just you. Taste tested and approved by our foodie friends who weren’t even vegan! We even like this better than traditional cheesecake! Here’s what you’ll need:

The crust:
A box of Annie’s cocoa and vanilla bunnies crushed and mixed with 1/2 c melted vegan butter. Press this into a pie pan or 9×9 dish.

The cheesecake:
14 oz silken tofu, 8 oz vegan cream cheese, 4 scoops VeganSmart Vanilla, 2 Tb raw agave, and 2 Tb vanilla extract.

Combine everything in a blender until smooth. (I used my nutribullet).

Pour into your baking dish and spread it evenly.

The swirl:
1/3 c cacao powder, 2 scoops VeganSmart Chocolate, and enough almond milk (or any milk of your choice) to make a thick mousse.

Dollup the chocolate into mounds on the cheesecake. Then drag a knife through the cheesecake to create the swirl.

At 350° f, bake for 35-45 minutes. Chill and serve!

Related: Pumpkin Protein Muffin Recipe

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