Wednesday, February 15, 2017

No-Bake Creamy Chocolate Cheesecake

                                          photo Green Cutting Board Press, all rights reserved

Cheesecake, a popular if admittedly decadent dessert [we'll get to that later] has its origins far from the currently accepted "baked or unbaked" traditions. History grants the ancient Greeks credit for divining this food of the gods — by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon suggramma)…We know this as written in the oldest known surviving work of Latin prose the De Agri Cultura [On Agriculture,160 BC] by Cato the Elder

If cheesecake really is the food of the gods this no-bake conception must be their supreme accomplishment; and just as a whim we transformed it to a vegan version — not so decadently fat…apologies to Aegimus, Cato the Elder, deli bakers and supreme beings everywhere.
2 1/3 ounces (about 2/3 cup) graham cracker crumbs 
2  tablespoons Earth Balance, melted 


1/2 container (4 ounces) Tofutti Better Than Cream Cheese, at room temperature 
1/4 cup Agave Powder 
1/3 teaspoon vanilla extract 
1/4 cup vegan chocolate, recipe by our favorite vegan baker, The Minimalist Baker
3-4 medium strawberries - sliced

  1. For the crust, combine graham cracker crumbs and melted vegan spread together in a small bowl until the mixture looks like damp sand. Press the crust mixture evenly into the bottom of 2 Crème Brulée Ramekins
  2. For the filling, in a small bowl whisk the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream, vanilla and mix. 
  3. Add the melted chocolate (make sure it is room temperature), whip for 2-3 minutes, until the mixture is smooth and light. 
  4. Divide the cheesecake filling evenly between the 2 ramekins, cover and refrigerate for 2-3 hours until set. 
  5. Top with sliced fresh strawberries and savor 

Serves 2

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