Time: 75 minutes Yield: 1 9” Cheesecake
INGREDIENTS:
- 2 c. (16oz) Cream Cheese
- 1 Box Silken Tofu (firm or extra firm)
- 1½ c. Non-Dairy Milk
- 2 tsp. Vanilla Extract
- 1 Box Brownie Mix
DIRECTIONS: Preheat Oven to 375. In a food processor blend together the cream cheese, tofu, milk and vanilla extract until smooth. Add in the bag of brownie mix and blend until fully combined, it should have a mousse consistency. Pour batter into a 9” springform pan and bake for 50-60 minutes. Once you remove the cheesecake from the oven it will deflate a bit, this is normal and what you want. Once completely cooled, top with chocolate ganache (recipe below). Place cheesecake in the fridge for at least 4 hours before removing it from the pan.
|
Ingredients: |
Directions: Add all ingredients to a bowl placed over simmering water and allow the chocolate chips to melt. Once melted, whisk or stir it all together until fully combined. |
|
• 1 c. Chocolate Chips |
|
|
• ½ c. Non-Dairy Milk |
|
|
• 2 Tbsp. Neutral Oil |
Click here for a printable PDF.
