{"id":2018,"date":"2014-02-15T05:02:00","date_gmt":"2014-02-15T05:02:00","guid":{"rendered":"https:\/\/veganlovlie.com\/enjoy-decadence-with-some-punch-vegan-chocolate-and-spanish-paprika-cheesecake\/"},"modified":"2019-04-05T22:09:12","modified_gmt":"2019-04-06T02:09:12","slug":"enjoy-decadence-with-some-punch-vegan","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/enjoy-decadence-with-some-punch-vegan\/","title":{"rendered":"Vegan Chocolate Cheesecake with Spanish Paprika"},"content":{"rendered":"\n

A smooth vegan chocolate cheesecake recipe<\/strong> 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.<\/p>\n\n\n\n

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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). <\/p>\n\n\n\n

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!<\/p>\n\n\n\n

Vegan Chocolate Cheesecake with Spanish Paprika<\/h2>\n\n\n\n

Ingredients <\/b>(for one 10-inch pie dish)

Crust<\/b>
2 cups crushed digestive biscuits (about 20 biscuits, some of the “value” brands are vegan)
2 tablespoons soft brown sugar
4 tablespoons vegan buttery spread or non-hydrogenated margarine

Filling<\/b>
2 cups chocolate chips
2 tablespoons coconut oil (you can substitute 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).
1 pack firm silken tofu<\/a>
1 tablespoon cocoa powder
1\/2 cup soft brown sugar
1\/2 teaspoon sweet Spanish paprika
More paprika for dusting<\/p>\n\n\n\n

Here’s the fun part! Just a few steps to decadence.

Mix crushed biscuits with sugar and buttery spread.

Line a 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).<\/p>\n\n\n\n

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. Do you feel the extra oomph!<\/p>\n\n\n\n

Here’s another cheesecake recipe you might like from the blog <\/em><\/strong><\/p>

Millet Cheesecake with Yellow Plum Compote<\/a>  – soy-free, nut-free & gluten-free<\/p><\/blockquote>\n\n\n

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Vegan Chocolate Cheesecake with Spanish Paprika<\/h2>\n
<\/div>\n
Smooth vegan chocolate cheesecake recipe with a subtle spicy punch of Spanish paprika. Nut-free vegan cheesecake.<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dessert<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Vegan<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>vegan cheesecake, vegan chocolate cheesecake<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>27 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>1<\/span> 10-inch pie dish<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>

Crust<\/h4>