No-Bake Creamy Chocolate Cheesecake
Vegan
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.
Crust:
2 1/3 ounces (about 2/3 cup) graham cracker crumbs
2 tablespoons Earth Balance, melted
Cheesecake:
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
Method:
- 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.
- 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.
- Add the melted chocolate (make sure it is room temperature), whip for 2-3 minutes, until the mixture is smooth and light.
- Divide the cheesecake filling evenly between the 2 ramekins, cover and refrigerate for 2-3 hours until set.
- Top with sliced fresh strawberries and savor
Serves 2
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