Vegan Chocolate "Cheesecake"
The perfect vegan dessert that's both rich and creamy! The Naked Bar or the Glowing Mint Bar would be best for this insane chocolate dessert.
recipe from @portlandiapielady
Ingredients
- 12 ounce Follow Your Heart vegan cream cheese (1-1/2 containers)
- 1 60-gm package Beauty Bar Chocolate (each box is about 2.11 ounces, 9 individual squares) See notes below for additional chocolate
- 2 tablespoons Earth Balance Butter
- 1/4 cup Lakanto classic sweetener with monk fruit extract*** (only if using additional unsweetened cocoa) See notes below (may substitute 1/4 cup pure cane powdered sugar)
- 1/4 cup unsweetened cocoa powder*** (only if using in combination with monk fruit) See notes below
- 1 teaspoon pure vanilla extract
- 1-3/4 cups So Delicious whipped topping, thawed
- 1 prepared gluten-free chocolate cookie crust
Instructions
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In a microwave safe bowl, melt the Beauty Bar Chocolate and 2 tablespoons of Earth Balance Butter for 20 seconds, stir, and if not completely melted after stirring microwave 5 to 10 seconds more. Set aside.
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In a large bowl, using an electric mixer, beat the vegan cream cheese at high speed for about 2 minutes until creamy.
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Add the melted chocolate & butter in a stream into the vegan cream cheese mixture with the electric mixer running, until chocolate is fully incorporated
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*** If using, add the unsweetened cocoa and monk fruit powder and beat until very creamy.
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Add the So Delicious whipped topping and use mixer to beat in. The filling is creamy, but too stiff to fold in whipped topping; you will need to use the electric hand mixer.
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Spread into prepared crust and refrigerate for 1 hour before serving. Serve with additional whipped topping if desired.
For more details on the recipe check out Portlandia Pie Lady
https://portlandiapielady.com/beauty-bar-chocolate-cheese-cake/