Vanilla Bean Cheesecake with Chocolate Mousse

By GuidingVegan

Ingredients

• Crust:
• 1.5 cups graham crackers, crushed
• 6 tablespoons vegan butter, melted (or margarine)
• 1/4 cup coconut sugar
• 1 teaspoon vanilla bean paste
• Filling:
• 16 oz. vegan cream cheese
• 16 oz. silken tofu
• 1.5 cups coconut sugar
• 1 vanilla bean (beans extracted) or 1 tablespoon vanilla bean paste
• 1/4 cup fresh lemon juice
• 1 teaspoon corn starch
• 1/2 cup flour

Details

Servings 8
Preparation time 15mins
Cooking time 75mins
Adapted from amyinthekitchen.com

Preparation

Step 1

Preheat oven to 375° and line a spring-form pan with parchment paper Crust

Crust

In a small bowl, mix the graham crackers, vegan butter, coconut sugar and vanilla bean paste together and then press the mixture into the bottom of the spring form pan.
Bake for 10 minutes and remove from oven

Filling

In a stand mixer, beat together the vegan cream cheese, silken tofu, coconut sugar, vanilla bean paste and lemon juice until smooth and creamy

With mixer on slow, slowly add the corn starch and flour a little at a time until fully incorporated

Pour the mixture into the spring-form pan and bake for one hour

Remove the cheesecake from the oven and let cool on a counter top for one hour

Place the cheesecake in the refrigerator
overnight, or at least 3 hours, to set up.

Instructions