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home > recipes > cheesecakes > vegan chocolate cheesecake
Crumb Crust: ½ cup graham cracker crumbs Dash of Splenda or other artificial sweetener 1 tablespoon of olive oil Mix graham cracker crumbs, Splenda and olive oil. Coat ramekin around the edges with crumbs. Bake at 325º for 5 minutes. Filling: 1 package silken tofu 1 whole squeezed lemon juice 2 Tablespoons Splenda or artificial sweetener 3 teaspoons cocoa powder ½ cup chocolate soymilk In a blender, mix all filling ingredients until thick and creamy. Pour into 4 small ramekins. Bake at 325º for 15 minutes.

Vegan Chocolate Cheesecake


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list all recipes for CHEESECAKES (56)
list all recipes by AMANDA (175)


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keyword: vegan
keyword: chocolate
keyword: cheesecake
recipes for cheesecakes
recipes by amanda
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(posted January 12, 2008)

Crumb
Crust:
½ cup
graham cracker crumbs
Dash of Splenda or other artificial sweetener
1 tablespoon of
olive oil

Mix
graham cracker crumbs, Splenda and
olive oil. Coat ramekin around the edges with crumbs. Bake at 325º for 5 minutes.

Filling:
1 package silken
tofu
1 whole squeezed
lemon juice
2 Tablespoons Splenda or artificial sweetener
3 teaspoons
cocoa powder
½ cup
chocolate soymilk

In a
blender, mix all filling ingredients until thick and creamy. Pour into 4 small ramekins. Bake at 325º for 15 minutes.


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