Chocolate Cheesecake


This vegan chocolate cheesecake is not to be missed! The recipe is another amazing creation of vegan chef Sarah Kramer from "How It All Vegan!", Arsenal Pulp Press. Sarah's Website is


Prep time
10 minutes
Cooking time
Total time
10 minutes


3 cups
firm tofu
1 cup
vegan butter (melted, Earth Balance is a good one)
1 cup
dry sweetener (increase up to 1 1/2 cups depending on your taste preference)
3⁄4 cups
cocoa powder
2 teaspoons
vanilla extract
1⁄4 teaspoon
1⁄2 cup
soy milk
1 vegan graham cracker pie crust


Using a blender or food processor (I prefer a hand-held mixer) blend all the ingredients until smooth. Pour ingredients into a cheesecake pan which has been lined with graham cracker pie crust. Chill for 12 hours before eating.


A store bought graham cracker pie crust works great for this cheesecake. Just make sure to check the ingredients for things like honey, cow's milk, whey, or other animal products.

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