A smooth vegan no-bake chocolate cheesecake recipe with a subtle spicy punch from the Spanish paprika. This delicious vegan cheesecake is healthier, nut-free and much lower in fat than traditional cheesecake.
After a few months off blogging, I feel rather timid to be posting a recipe again. It’s been like eons since my last post so much that I had lost hope of ever coming back onto the blogosphere. But you know what? My repertoire of unposted recipes was getting dusty; I needed to let them see the light (of my screen).
Okay, I am still feeling rather shy so I’ll keep it short but here’s something full-o-taste! Add some punch to the oh-so-decadent chocolate cheesecake with a good dash of sweet Spanish paprika!
Here’s another cheesecake recipe you might like from the blog
Millet Cheesecake with Yellow Plum Compote – soy-free, nut-free & gluten-free
Vegan Chocolate Cheesecake with Spanish Paprika
Vegan No-bake Chocolate Cheesecake with Spanish Paprika
Smooth vegan chocolate cheesecake recipe with a subtle spicy punch of Spanish paprika. Nut-free vegan cheesecake.
Ingredients
Crust
- 2 cups vegan digestive biscuits, crushed, (about 20 biscuits)
- 2 tablespoons soft brown sugar
- 4 tablespoons vegan buttery spread, or non-hydrogenated margarine
Filling
- 2 cups chocolate chips
- 2 tablespoons coconut oil
- 1-350g pack firm silken tofu
- 1 tablespoon cocoa powder
- 1/2 cup soft brown sugar
- 1/2 teaspoon sweet Spanish paprika
- More paprika for dusting
Utensils
- 25-cm (10-inch) pie dish
Instructions
- Mix crushed biscuits with sugar and buttery spread.
- Line a 25-cm (10-inch) pie dish with the mixture by pressing firmly around on the bottom and the sides.
- Melt the chocolate chips and the coconut oil in a double boiler. Mixing both together gently until smooth.
- Add all the rest on the ingredients together with the melted chocolate in a blender. Process until smooth. (I used a hand blender, so I placed everything in a glass jug).
- Pour the mixture onto the crust. Smooth out evenly.
- Refrigerate for at least 2 hours before serving.
- Dust with paprika before serving.
- Take a bite. Oomph!
Notes
You may substitute the coconut oil for the filling with vegan butter that is of rather solid consistency but not liquid oil. We need this to firm the filling a little better, so an oil that won't harden in the fridge won't help.
Link to Vegan Chocolate Cheesecake recipe - https://veganlovlie.com/enjoy-decadence-with-some-punch-vegan/
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The image above has been updated on the post. Below are the older images that were posted here.
