I owe this post to my hubby’s superb photography skills. This recipe is dedicated to him. This espresso cloud cheesecake was utterly divine (excuse the pun). This is by far the creamiest non-dairy cheesecake I have ever made and tasted and that’s quite a mouthful if I daresay. One of the biggest complaints people have with vegan desserts is that the non-dairy flavors are too obvious. I can almost guarantee you that you will not detect any discrepancies in flavors. Heck, you may no longer yearn for the dairy original once you’ve tasted this pie. With the consistency of a mousse pie, this cheesecake has a cloud-like texture that just simply melts in your mouth. That is the reason why this non-dairy cheesecake recipe is dubbed the espresso cloud cheesecake. I took a risk making this coffee pie and it paid off. While vegetables and soy in a dessert are not high up on most people’s lists, it may behoove you let them know of the ingredients in this pie if you plan on serving it. Like me, most people I know couldn’t care less and just want a good dessert but there is always a few among them who will react angrily when tricked into eating an ingredient they a strong aversion to. If you know people who don’t like soy or tofu, this recipe would work well with low-fat cream cheese. If you don’t like coffee-flavored desserts, you can use chocolate or make mocha instead. This vegan coffee cheesecake is so creamy, indulgent, and delicious that no one will know that it’s totally dairy-free and egg-free! Topped with an optional chocolate ganache topping, this vegan cheesecake is a show-stopping dessert that everyone will love. While this recipe recommends a pie crust, you don’t have to use one for a gluten-free friendly version.
For this recipe, you will need:
- 1/2 cup of strongly brewed coffee
- 1 teaspoon of pure vanilla extract
- 1/3 cup of agave nectar or maple syrup
- 2 packages of tofu or 2 8 oz containers of non-dairy plain flavored cream cheese
- 1/3 cup of coconut butter or reduced trans-fat margarine + 2 tablespoons
- 1/2 teaspoon of salt
- 1 cup of bitter or semi-sweet chocolate chips divided
Preheat oven to 350 F and fill an 8.5-in springform pan with a crust, or simply grease the pan without one. Combine the first 6 ingredients and blend in a food processor till smooth. Fold in 1/2 cup of chocolate chips. Pour ingredients into the springform pan and bake for an hour. Let it come to a complete cool and refrigerate for at least 6 hours.
For the chocolate ganache, melt the remaining half cup of chocolate chips along with 2 tablespoons of margarine or coconut butter. Pour over pie and spread evenly. Wait for the ganache to solidify before serving.
Yields 8-10 servings