A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out for yourself, make it and come back and let me know what you think. Easy to make too !
Makes around 8 portions, depending on size.
INGREDIENTS FOR BASE
- 13 vegan Digestive biscuits (You may use any plain, sweetened wholemeal biscuit that is vegan if you are unable to find vegan Digestives if you are in the States or Canada you may use Graham Crackers)
- ½ cup of walnuts
- ½ cup of vegan butter, or coconut oil melted
- 2 tbsp unsweetened cocoa powder
- 1 tsp coffee powder
- 1 heaped tbsp icing sugar, or confectioner’s sugar powder
- zest of an orange or tangerine
- 2 tbsp Kahlua
- a pinch of salt
NOTE :
If you live in the UK, the Coop stock vegan Digestive biscuits (http://veggies.co.uk/2011/09/10/cooperative-wholemeal-digestives/), and also Marks & Spencer Digestive bicuits are vegan. If you are in North America, Graham’s crackers are a good alternative to Digestives.
METHOD FOR BASE
So, first grease an 8 inch tin, and line it with greaseproof paper. Then break the digestive biscuits into a processor, and process until crumbs are formed. Next add the cocoa powder, the coffee powder and icing sugar – pulse for a few seconds.
Now add the walnuts to the processor, and process for a few moments – we do NOT want them powdered. Then add the melted vegan butter or coconut oil to the biscuit crumbs, and process for a half a minute.
Next, add the zest and kahlua and process again for a few seconds. Your base is ready to add to your tin – spoon this mixture into your lined container, and flatten evenly with your fingers and the palms of your hands. Now place this in the fridge for an hour or so until cooled. Now time to make your filling.
INGREDIENTS FOR FILLING
- 1 packet (349g) Firm Silken Tofu
- 125g dark chocolate, melted either in the microwave or bain marie
- 3 tbsp cocoa powdered mixed with 50 ml of hot water (mix into a paste, and allow to cool for a few minutes)
- 2 tbsp agave syrup
- 1 tbsp icing sugar, or confectioner’s sugar
- shavings of dark chocolate for topping and decoration
METHOD FOR FILLING
Place the tofu into your processor, and add the remaining ingredients. Process gently for a minute or so, until the ingredients are well blended and smooth.
Spoon filling onto the biscuit base with a plastic spatula, and even out as best you can. Now add shavings of your dark chocolate on top to decorate.
Next, cover with foil and place in the refrigerator overnight.
I served mine from the tin with the greaseproof paper, which remains intact. The advantage of this is that the tin doesn’t get scratched, and no paper gets stuck on the biscuit base.
Bon Appetit !
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
December 10th, 2011 at 1:35 pm
oh my this look superb and so easy to make. A definite for Christmas I think. Thank you
December 10th, 2011 at 3:36 pm
Thank you, looks fantastic!!
December 10th, 2011 at 4:09 pm
Looks fabulous. Can you tell me – what are digestive biscuits? Thanks!
December 10th, 2011 at 4:17 pm
I hear the sound of feet scurrying, rushing and diving into the kitchen, pots and pans, spatulas and wooden spoons flying through the air all over the world to make this dreamy cheesecake.
Miriam your culinary skills and creativity never cease to amaze me. Besides the Chocolate Cake now I have this to make !
How lucky we are to have you and Mouthwatering Vegan.
Thank you : )
December 10th, 2011 at 4:49 pm
Miriam! There goes my diet again! Made your luscious red velvet moist chocolate cake last week. OMG! I had to give away pieces quickly for fear I would eat the lot! BTW, gave it to non-vegans, who loved it & couldn’t notice any difference. Thank you so much for your recipes, I only discovered your website recently, and everything looks delicious
December 10th, 2011 at 8:43 pm
Wow, this looks awesome! I have got to make this for Christmas. Thank you so much for the recipe
December 10th, 2011 at 9:50 pm
Adele Hi and thanks for your comment – do come by and let me know what you think when you’ve made and tasted it. Cheers !
December 10th, 2011 at 9:53 pm
Hi there Marie and thanks so much for your wonderful comment and welcome to my site. It is a pleasure creating recipes when they are enjoyed, shared and ultimately praised – it is all these things that inspire me further. Cheers to you and come by again soon, when you make your next recipe from here ! Best.
December 10th, 2011 at 9:57 pm
Hi there Phil and thanks for your wonderful comment with lashes of compliments – it’s people like you that make it all so worthwhile. Please come by again and sprinkle some more feedback once you have tried this Chocoholics Cheesecake – I value and appreciate your feedback greatly. Cheers to you and a huge THANKS !!!
December 10th, 2011 at 9:59 pm
Hi Christine, here is some info for you re digestives – hope this helps. http://www.amazon.com/McVities-Mcvities-Digestive-Biscuits-250g/dp/B000EZYB4W Cheers.
December 10th, 2011 at 9:59 pm
Rolanda Hi there and thanks for passing by – I will look forward to your feedback as and when you have tried it. Cheers to you !
December 10th, 2011 at 10:03 pm
Barbara Hi there and thanks for your comment, I shall look forward to your feedback on this after Xmas. Cheers to you !
December 11th, 2011 at 5:20 am
Hi Miriam,
The choc cheesecake looks nice and I’m sure it tastes nice too!
I no longer use Tofu the reason is soyabeans are genetically modified and that affects our health…is there something else to take the place of Tofu? If you know of something else please let me know I would like to try and make this recipe. Thank you for sharing your lovely colourful recipes. Cheers
December 11th, 2011 at 7:44 am
Dina Hi there and welcome to my site. I am a Nutritionist as well as a Gourmet Vegan Chef – I say this because I like to err on the cautious side where I can. It’s so difficult for every aspect of our lives to have 100% certification of certainty with everything, but that does not mean we ought not to search and be careful with our choices and minimize risk factors. That said tofu does not worry me, why ? because there are non-genetically modified brands on sale. I used the Mori-nu brand which is NOT genetically modified please see the link here http://www.auravita.com/product/Mori-Nu-Silken-Tofu-Firm.NAST12987.html. And now, here are some other useful links for you to help put your mind at rest with information and brand names that are Safe. Hope this helps you. http://vegetarian.about.com/od/healthnutrition/p/tofunutrition.htm
http://www.thesavedplanet.com.au/brands/Food_and_Related/Tofu_-_Non_GMO_-_Certified_Org
http://www.safe-food.org/-consumer/brands.html
Organic and non-GMO:
Many commercially available brands of tofu are made from organic and non-genetically modified soybeans, and, as an added bonus, most organic and non-gmo tofu brands are the same price as conventionally produced tofu. Look for Nasoya brand, Mori-nu organic and other Organic tofu brands. The organic tofu usually is not genetically modified.
Cheers to you !
December 11th, 2011 at 11:21 am
Looks amazing. I bet this can be made raw with a couple substitutions. fyi There’s a typo on the word “Ingedients for Base”. I noticed it when I’ve been reposting recipe to all my friends. Maybe someone will get the hint and make this for me
December 12th, 2011 at 11:36 am
If you don’t have digestive biscuits,use graham crackers. They work just as well.
December 12th, 2011 at 12:33 pm
Thanks Rebecca, I do hope you enjoy it whether it be made for you or whether you make it yourself – it is very easy to make honestly. Cheers.
December 12th, 2011 at 12:36 pm
Hi there Matti and welcome to my site and thanks for your comment – yes, it appears that Graham crackers would do the job in the absence of digestives, as digestives are a little sweeter, and this cheesecake’s ingredients have taken that into account (http://www.foodsubs.com/Crackers.html) – digestives are also sold in the US and other countries. Kindly note that you may use any plain, sweetened wholemeal biscuit that is vegan if you are unable to find vegan Digestives. Cheers to you !
December 14th, 2011 at 4:48 am
I just went and bought the ingredients today! I’m making this for my (non-vegan) family for xmas, I will let you know how it goes down
December 14th, 2011 at 8:07 am
what is Kahlua? is it okay to avoid it? i dont think i will get it anywhere.
December 14th, 2011 at 12:30 pm
This was absolutely delicious, my diet was blown big time!!! this will be on our table for xmas desert. thanks for the wonderful recipes
This was an easy recipe to make and thank you so much for your wonderful recipes please keep them coming!!!!
December 14th, 2011 at 3:11 pm
Hi there Susan and welcome to my blog – thanks so much for dropping by with your wonderful comment – glad you loved it and hope you enjoy it once again this Xmas !!! Cheers to you !
December 14th, 2011 at 3:14 pm
Sejal Hi there and welcome to my blog – Kahlua is a coffiee liquor – you can indeed make this without it if you wish – you may add Cognac/Brandy instead, or nothing at all. It will still taste great. Let me know how it goes as and when you make it. Cheers to you.
December 14th, 2011 at 3:18 pm
Luan Hi there and welcome here on my blog. Am delighted to hear that you will be making this for your family for Xmas, and I am pretty sure they will enjoy it – that said, it’s your shout and therefore I will await your comment post Xmas on this one. Meantime all the best to you !
December 14th, 2011 at 4:48 pm
I’m back to let everyone know I made this dreamy cheesecake.
It was a great success, easy to follow recipe and turned out exactly like Miriam’s picture.
The texture is what you would expect from a cheesecake and the taste? Wow!
For me I loved the hint of fresh orange zest coming through with the Kahula amongst the chocolate.
I must echo what Miriam’s suggests, don’t over process the biscuit base, like I did. Have all your ingredients to hand so you can work methodically.
Great Cheesecake Miriam and for Chritmas will be a real indulgent treat.
December 14th, 2011 at 7:25 pm
Phil ! what a phenomenal compliment ! Thank you so much for stopping by to deliver this so eloquently. I am thrilled that it was enjoyed so much, and that you have chosen this Cheesecake for your Xmas dessert to be served ! Thanks so much for all this truly. Best and Cheers to you Miriam.
December 14th, 2011 at 11:40 pm
Wow this looks gorgeous – something to convince my carnivorous relatives at Christmas that going vegan doesn’t mean missing out!
December 15th, 2011 at 2:14 am
Wow!!!! This was so easy to make. I made it to take to friends who are not vegan but had no idea what they could make that I would eat for dessert. They all loved it!!!! This recipes is one of my all time favs now and will be used time and time again by me. I added strawberries to the top intead of the grated chocolate which really worked well. Thanks so much Miriam for your wonderful work. xx
December 15th, 2011 at 8:03 pm
Veronica Hi there and welcome here. Thanks so much for your wonderful comment, I am delighted that you enjoyed this Cheesecake and that your non-vegan friends did too. A win-win situation when everybody round the table is happy, that’s super news. Drop by again when you make another recipe, it’s great to get feedback from you. Cheers to you.
December 15th, 2011 at 8:05 pm
Hi there Aimee and welcome to my blog – I think your friends might be in for a very pleasant surprise with this one – a great one to introduce to non-vegans and have them convinced that vegan need not be bland, on the contrary. Let me know how it goes as and when. Cheers to you.
December 15th, 2011 at 10:04 pm
Mine is already in the fridge!
It looks great and it’s really easy to make.
I made some modifications, namely, I used:
for the base:
- dark muscovado sugar instead of icing sugar
- a combination os hazelnuts and walnuts
- lemon and tangerine zest
- no kahlua nor replacer
for the filling:
-only 300g tofu
-4 tablespoons brown rice syrup insted of two of agave
- dark muscovado sugar instead of icing sugar
- grated coconut or lightly baked crushed almonds (I’m still deciding)
Thank you for the tips on Facebook
Sincerely,
Ana Soares
(Porto, Portugal)
December 15th, 2011 at 10:40 pm
Hi
Just made this.. its in the fridge now.. tasted it ofcourse and wow,,its so good, not too sweet, full of chocolate. love the tastes.it great and so very guilt free,,I cant wait until its chilled …. thank you
December 17th, 2011 at 2:21 pm
Hi there Sally and thanks for dropping by with your comment – you’re welcome and all sounds promising, now all you have to do is ‘tuck in’ and enjoy. Cheers to you !
December 17th, 2011 at 2:24 pm
Hi Ana, thanks for your version of my recipe, sounds interesting. Best to you too !
December 17th, 2011 at 2:45 pm
Hi Miriam,
fantastic receipe!
I’m not fond of coconut oil which is also difficult to find in Italy. Do you think I could use sunflower oil instead?
Thanks
December 17th, 2011 at 3:46 pm
all the recipes look mouthwateringly tasty, such a brilliant name youve chosen for the name of your blog. i must confess, i still havent made anything yet. wont give you any excuses, i know i must. all the goodies available in the shop just pale into insignificance in the light of these. keep up the great work
December 17th, 2011 at 6:31 pm
Mirella Hi there and thanks for your comment – most non-dairy butters would do a good job ! Otherwise use a tasteless oil if you must. Cheers to you and let me know how it goes as and when. Thanks !
December 17th, 2011 at 6:33 pm
Elaine Hi there and welcome to my site – thanks so much for dropping by and leaving such a wonderful comment, I appreciate your words. I very much look forward to your comments on my blog in the near future (I suggest starting with this recipe if you love chocolate) – Thanks & Cheers to you !
December 18th, 2011 at 4:30 am
Oh wow, this is going to make an appearance in my kitchen very soon
) looks so good with the walnuts, nice touch Miriam , Tam 
)
December 18th, 2011 at 6:34 am
Tam Hi there and welcome to my site – thanks for dropping by with your comment and I look forward to your feedback on this as and when you make it soon. Cheers to you !
December 18th, 2011 at 8:26 pm
I really loved it…
December 18th, 2011 at 8:43 pm
Hi there Sally, thanks for your comment and glad to hear it. Hope you enjoy my other recipes too ! Cheers to you.
December 19th, 2011 at 5:51 pm
This cheesecake looks amazing. I’m so glad I found this blog. I’ve just spent the last half hour at work looking through all the pictures and it’s made me so hungry! Can’t wait to try some of these recipes
December 19th, 2011 at 5:56 pm
Hi there Mikey, welcome to my site – thanks for dropping by to my site and leaving such a wonderful comment. I look forward to your future comments on my blog. (The Cheesecake is super easy to make !) Cheers to you.
December 20th, 2011 at 7:31 pm
Miriam, all I can say is wow, what fantastic recipes. Do you mind very much if I share them.. There is also a group on FB called Vegan Warriors can I put your link through to them as recipes such as yours are much sought after. Well done, very nice, can’t wait to try some
December 21st, 2011 at 10:21 am
Hi there, is agave nectar the same as agave syrup?
thank you
December 21st, 2011 at 11:34 am
Hi Yvonne, thanks for dropping by – the answer to that to my knowledge is yes, it is – here is a link with more about it for you. Cheers & Best to you. http://www.thetequilasociety.co.uk/agave_syrup.html
December 21st, 2011 at 11:45 am
Annelies Hi there welcome to my site, and thanks for your wonderful comment. By all means pass on my link, I am happy to hear for people worldwide to have access to my recipes – the more the merrier, so am delighted. I would also very much look forward to hearing back from you once you have tried out my other recipes (go to the category section on my home page, the one on the right, pick and choose) By the way, if you love chocolate, do start with this recipe ! Cheers and Happy Holidays to you !
December 21st, 2011 at 1:03 pm
It seems to be the same- thank you for the link, I had no idea it came from a cactus! I’m making your amazing looking cheesecake for Christmas – can’t wait to try it. Happy Christmas to you
December 21st, 2011 at 2:49 pm
Miriam, this is just wicked!!!!! LOL I am a cheese-cake junkie and this one is just outrageously gorgeous. LOVE IT!!!! The only problem is my husband and I ate the whole cake within 3 days and I always wonder how the Vegan FB page always says you get slim even skinny with vegan food….. But ok happy indulgence is more important than being skinny
D
Thank you so much for this recipe!!! Happy holidays!
December 21st, 2011 at 4:52 pm
Hi there Christine and welcome to my site – thanks so much for your delightful comment and compliment of this “Cheesecake” – I like your sense of humour too !! You beat us by one day (my husband and I) we ate it all up by the 3th day (may be our portions were a little smaller and I drizzled some vegan cream on the top). Do drop by again with more feedback on my other recipes too ! (my choc cake is also rather moorish). Happy Holidays to you !
December 24th, 2011 at 7:56 am
Here’s a easy, peasy recipe for vegan digestive biscuits.
http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/English-Digestive-Biscuits-Vegan.html
December 24th, 2011 at 12:26 pm
Hi Mark and welcome here, I am very grateful for your input here for all those who wish to make their own digestive biscuit from the easy vegan recipe that you have found for them – how awesome of you, thanks ! Cheers and drop by again with your feedback and comments.
December 24th, 2011 at 9:45 pm
Tastes delicious, agree it was easy to follow, will make it again. thanks
December 25th, 2011 at 2:15 pm
Ruth Hi there and thank you for taking the time to drop by here – am so happy you enjoyed this, and that you will make it again. Cheers to you, Happy Holidays and a Peaceful and Prosperous New Year 2012 !
December 25th, 2011 at 5:30 pm
I’ve already made 2 of these this week, Miriam! Delicious and easy-peasy!!! Seasons greetings and Happy New Year to you and your family and thanks for sharing your goodies xxx
December 25th, 2011 at 7:42 pm
Vivienne Hi there and great to have you visit my blog. Am delighted to hear that you have made 2 of these Cheescakes and that you enjoyed them – it’s true they are easy peasy to make, which makes them always a temptation when the word Chock, chock knocks on our culinary door. Happy New Year 2012 to you too and all your loved ones. Come again and visit my site when you next make another recipe. Cheers ! x
December 30th, 2011 at 6:16 pm
Hi Miriam
I made this for a Christmas day desert and it was delicious. My vegan boyfriend and non-vegan family all agreed and were shocked it was vegan! Thanks for your great recipes, my mouth really does water so much when looking at this blog! Happy new year to you and your family, x
January 1st, 2012 at 9:55 pm
I made this for dessert for Christmas dinner this year, along with your “Perfect Christmas Roast” and it was amazing!! I will definitely make this again whenever I want something creamy and chocolatey! Thanks.
January 2nd, 2012 at 12:13 am
Ashely Hi there again and thank you so much for dropping in with your delightful comments – well, you sure got yourself into a ‘win-win’ situation there, you chose so well for the Festive Season – So glad you all enjoyed the food so much (as did we and many others too thankfully). All the best to you and look forward to your future comments on my site. Cheers !
January 4th, 2012 at 8:19 pm
I made this last week and was absolutely delicious and very easy to make! Thank you for the great recipe!
January 4th, 2012 at 8:26 pm
Hi there Silvi and welcome to my blog – thanks for dropping by here with your lovely comment, I am delighted that you enjoyed it. Look forward to your future comments on my blog. Cheers to you !
January 4th, 2012 at 8:32 pm
I made this for my Christmas 2011 pud, its amazingly easy to follow the recipe,.. the results a very moist chocolate cheese cake, and the base…OMG..delish! thank you for sharing the recipe xx
January 5th, 2012 at 5:17 pm
Joanne Hi there and welcome here – thanks so much for dropping by with your ever so wonderful comment, so glad you loved it ! Yes, the base is rather moorish. I look forward to your future comments too. Cheers to you !
January 6th, 2012 at 10:42 pm
I made this for Christmas, I can HIGHLY recommend it!
I added some raspberries on top and it was AMAZING! It’s a recipe I will *definitely* use again!
January 7th, 2012 at 6:35 am
Oh my goodness. I’m getting the ingredients tomorrow and making this!
January 7th, 2012 at 1:14 pm
Hi there Doc and welcome here – let me know how it goes ! Cheers to you !
January 7th, 2012 at 1:20 pm
Kate Hi there again and thanks for dropping off your wonderful comment and feedback here. It’s rather a moorish dessert and hope it gives you many more years of culinary pleasure. The rasberries must have decorated it rather beautifully too ! Cheers and drop by again soon !
January 7th, 2012 at 8:04 pm
Can someone please tell me the calories on a slice of this and the size of the slice they are qouting.
Thank you
January 7th, 2012 at 10:07 pm
Hi Miriam, thank you for these amazing recipes you have here! I have a question – what other options could you think for the base (that don’t use the digestive cookies)? do you think oatmeal could replace them? or what else could? if so, how could it be done? thank you so much!
Also, my husband doesn’t drink so I will not use Kahlua, and I read that it does not need to be replaced by anything, correct? I CAN’T WAIT TO MAKE IT!
January 9th, 2012 at 1:15 pm
Thank you for this divine recipe! I made it for some non-vegan friends (including my picky husband) and they loved it as much as I did. But I used Couintreau instead since I didn’t have any Kahlua. Mouthwatering is truly the best description of the result!
Eva (from Sweden)
January 9th, 2012 at 2:16 pm
Eva Hi there and welcome to my blog. Thanks for dropping by with your delightful comment – I am glad that everybody enjoyed this recipe. The Couintreau I am sure worked just as well too. I look forward to your future comments on my blog. Cheers to you !
January 9th, 2012 at 2:33 pm
Hi again Antonella – purchase biscuits which you know to be vegan and that you like, so long as they are plain with some fibre it should work, oatmeal biscuits should work well. No worries about the Kahlua, it’s only a chocolate liquor, I don’t drink alcohol myself really, but you can leave it out. Good luck and let me know how it goes ! Cheers to you !
January 9th, 2012 at 2:38 pm
Hi there Jana and welcome to my site. I am sorry to announce that we do not calorie count on this site – the emphasis is on the recipes themselves. I don’t have the extra time or inclination to calorie count – however here is a link, I am not sure how far it can help you. http://www.livestrong.com/article/301683-how-many-calories-does-a-slice-of-cheesecake-have/ more often than not, I concentrate in the main with healthy ingredients, exercise and embracing the good things this planet has to offer. Cheers to you, and if you make the cheesecake let me know how it goes.
January 16th, 2012 at 11:59 pm
Jaw drops…I am speechless…seriously.
I am a chocoholic and love my vegan desserts so thank you, thank you, thank you for posting this recipe!
January 17th, 2012 at 10:03 am
Hi there again L/Vegans and hope you try this out since you love chocolate so much, it would be good to get your feedback if so. Cheers & best to you !
February 14th, 2012 at 2:18 pm
hi miriam, I made this one yesterday (without the kahlúa, as we don’t have any in the house). It’s my husband’s birthday today, but we had a bite already yesterday evening
. The ‘crust’ is really, really awesome (we both thought so), but I find the filling on the soft side (it does taste good, though). I’ll either add more chocolate next time, or leave out the cocoa-water mixture, so that it resembles somewhat more a silken tofu chocolate mousse.
February 14th, 2012 at 2:19 pm
By the way, it resembled the one in your pictures, so I guess it turned out the way it was supposed to
.
February 14th, 2012 at 7:19 pm
Hi Mirjam, welcome here and thanks for your comment. The filling of the cheesecake ought to be I would say medium soft as per the pic, solid but soft-ish in the mouth. Now a day or so later it hardens a little more. Am not sure if as you suggested that you may have needed a tiny bit more chocolate solid in yours – sometimes just a tiny bit makes a difference. Glad you enjoyed it though. Cheers to you !
February 14th, 2012 at 7:19 pm
Great to know, that’s good.
February 15th, 2012 at 10:15 pm
Made this for valentines day dessert-with strawberries on top-was yummy! Looking forward to trying more of your recipes!
February 16th, 2012 at 11:58 am
Hi there Jen and welcome here – thanks for popping by with your comment and glad that you enjoyed it. Look forward to your future comment on my blog. Best to you.
February 21st, 2012 at 2:35 am
hi, do you have a version that would be similar to the “baked new york cheesecake” please ? it would be AWESOME
February 21st, 2012 at 9:38 am
Pamela Hi there and thanks for dropping by here with your comment. I have not yet made a New York Baked Cheesecake – given that this one works so well and does not require any baking as it’s egg free means that ‘baking’ and this recipe are not needed. I shall make a New York Baked Cheesecake at some point and hope you can enjoy that at some point. Hope you enjoy my other recipes in the meantime. Cheers to you.
February 21st, 2012 at 1:03 pm
am making this this afternoon – toyed with lemon and poppy seed but realistically this is the one the kids and my Dad will want a slice of……it looks fantastic, will let you know the result (I am SO happy to have found this website!)
February 21st, 2012 at 8:58 pm
I made this ‘cheescake’ for Valentine’s Day… mmm…. it was absolutely divine!! It was so delicious, I thought I had to make one for my parents and brothers as well, as it would have been a pity if they didn’t try it too. Everybody loved it! Thank you so much for sharing your recipes!! Looking forward to trying another one of your ‘cheesecakes’ on the next special occasion
)
February 22nd, 2012 at 9:36 am
Hi there Melanie and thanks so much for dropping by with your comment. I am delighted at the success that you have had with this cheesecake and look forward to your future comments on my blog. Very best to you and your family.
February 22nd, 2012 at 9:37 am
Hi there dear Rebecca and welcome here. Thanks for dropping by and I look forward to your feedback on this. Be sure to refrigerate overnight for best results. Enjoy !
February 29th, 2012 at 6:48 pm
Just made it and popped it in the fridge…..can’t wait to try it tonight!!
March 1st, 2012 at 9:27 pm
Ginger Hi there and welcome here. I do hope you have enjoyed a slice of this ‘cheesecake’. Cheers to you !
March 3rd, 2012 at 3:51 am
[...] is her The Best-Ever Chocoholics “Cheesecake” that I made for a girl’s night I hosted. Girls like [...]
March 3rd, 2012 at 9:44 am
Hi there (am not sure what your name is) – just wanted to say thanks and note that the greaseproof paper is cut to the size of the base of the non-stick pan/dish you are using, so the sides do not have any greaseproof paper. The purpose for the paper is only one – so that when it is cut from the dish, the base does not scratch off the non-stick coating with it. Sounds like it was enjoyed. Let me know what Canadian terms need to be changed from my recipe besides the graham crackers and confectioners sugar. Best to you in the meantime.
March 10th, 2012 at 10:11 am
Hi Miriam. Made this cheesecake yesterday and it was delicious. Got the tick of approval from Non Vegan family. But mine was quite flat, only about 1 inch high.I wonder if you know what I did wrong? We did transport it in the car to the venue which was a 2 hour drive but it was safe in a car fridge inside the ring tin. And the texture was a little grainy. I used silken firm Tofu. And used a little Bailey’s instead of the Kahlua. Otherwise it was excellent. Thank you.
March 10th, 2012 at 3:11 pm
Maraika Hi there and welcome here. Great to have your comment. Sounds like you all enjoyed the cheesecake which is great. Regarding the texture, perhaps adding a little more chocolate would help firm things up a little more, and also maybe a slightly smaller round tin will help with the height of it. If you travelled with it the only thing I can suggest for next time, is pop it in the freezer for a half hour before cutting the portions. Hope this helps.
March 22nd, 2012 at 1:03 pm
Hello Miriam
This looks amazing. I plan to make it tonight but wondered what I could use I.stead of walnuts in the base? My friend is not fond of walnuts or Brazil nuts.
Thanks, Stacy
March 22nd, 2012 at 9:59 pm
Stacy Hi there and welcome here. Stacy you may use pecan nuts or almonds, make sure you do not over process them, so that they remain a small size where you can still detect them visually – that’s what makes the base look so good. Hope you and your friend enjoy this – best to you !
April 8th, 2012 at 11:27 am
Another hit i think Miriam
April 8th, 2012 at 11:36 am
Hi there Leicester Wholefoods – I sure hope so – this Cheesecake has been a hit with many it seems, what’s more it’s easy to make which makes it a very tempting option. Cheers to you !
April 8th, 2012 at 12:54 pm
Your recipes are wonderful – thank you so much for sharing them. I love sweets and in Brazil everything has to be made at home, there are no vegan sweets, iceacreams, cheese, etc.
Thanks again!
April 8th, 2012 at 2:06 pm
Mirian Hi there and thanks for dropping by here with your comment. It’s my pleasure sharing them with you, and I understand that you have to make sweets yourself in Brazil that is vegan. In my forthcoming book there will be recipes for all these things that are not easily accessible, such as cheese, milk, ice-creams, sausages etc, all Vegan !!! I look forward to your future comments on my blog and best wishes to you !
April 8th, 2012 at 4:36 pm
all your recipes look super delicious. I only wish there were printable versions.
thanks for sharing these
April 8th, 2012 at 5:41 pm
Hi there Pam – welcome here and sorry about any inconvenience with printing. My book will be published next year with many exciting recipes ! Best to you !
April 8th, 2012 at 7:39 pm
I made this cake three times so far- and I´m hooked… =D Thanks a lot for sharing the recipe!!! ♥
Best regards from Austria,
- puck -
April 9th, 2012 at 8:24 am
Hi there puck and welcome here. I am glad that you have enjoyed this on more than one occasion, I think your picture of it is quite tempting too, thanks for the link. I look forward to your future comments here. Best wishes to you !
April 12th, 2012 at 2:09 am
Hi again Miriam, Well what can I say except that this is divine. Made it yesterday and have just finished a piece for morning tea
. I had almost all the ingredients and shopped locally for the rest. I couldn’t get vegan digestive or other wheat type biscuits. Love living in a country town but occasionally there are some drawbacks. Anyway I made my base with gingernut biscuits (the only vegan option I could find) and vegan butter.
Also my pack of tofu wasn’t quite big enough so I added a little tuffuti cream cheese. I didn’t want to go without the walnuts so I added them to the filling. Anyway it was perfectly sublime (am sure it will be an Archie favorite!) Next time I will make sure I have digestive biscuits in my pantry.
I am so excited about this cake because I am having some non-vegan friends over for dinner in a few weeks and would like to impress and surprise them with wonderful all vegan courses. So I am trying various dessert options out of my husband and mother in preparation for the dinner party. This is DEFINITELY the dinner party dessert. The soup will be the broccoli coconut of course. All the best Miriam and thanks again so much for your wonderful website
April 12th, 2012 at 5:36 am
Hi there Barbara and thanks for your comment – I am glad that given you didn’t have all the ingredients to hand that you still managed to make this and thought it divine – that’s pretty good going considering everything. I think that your choice for your non-vegan visitors of the Broccoli soup for starters, and this for dessert is an excellent choice and nobody will be disappointed – on the contrary probably and hopefully impressed with your efforts. Do let me know how it all goes won’t you ! Cheers and very best to you !
April 13th, 2012 at 11:03 pm
[...] Recette originale : http://mouthwateringvegan.com/2011/12/10/the-best-ever-chocoholics-cheesecake/ [...]
April 14th, 2012 at 10:45 am
Hi there and thanks for sharing my link – Enjoy !
April 25th, 2012 at 7:09 pm
Hi! I made this without khalua just a bit of strong cold coffee. Mine I made into cupcakes in their own dark chocolate edible cups. They were amazing! Thank you so much for this recipe, chocolate cheesecake is my all time favourite and this beats any ones I’ve ever had x
April 25th, 2012 at 8:26 pm
Steph Hi there and welcome here. Many thanks for dropping by with your feedback. I am delighted to know that these worked so well in the little edible cups you bought, how wonderful ! Thanks for your very kind compliment too ! Do drop by again any time with your feedback, I shall love to have it. Very Best to you !
April 26th, 2012 at 7:04 am
Hi Miriam. I made the cups myself by pouring melted dark chocolate into cupcake cases and spread it evenly, only took 20 mind to set in the fridge. It was a great addition to the chocoholic chocolate cheesecake theme and I will be making them again soon x
April 26th, 2012 at 7:46 pm
Hi Miriam,
This looks incredible and I cannot wait to try it! Quick question about the melted chocolate. Do you add it to the tofu mixture directly from the stove or let it cool slightly?
Confession time: I’ve never successfully incorporated melted chocolate into a dessert…ever. It melts wonderfully, but always ends up seized in the final product. So I announce — “It’s er…chocolate chip mousse!” Lol. So before I botch this lovely looking recipe — how exactly should I handle the chocolate?
Thank you so much in advance for any help!
April 26th, 2012 at 8:31 pm
Colleen Hi there and welcome here. Many thanks for dropping by with your comment. Allow the chocolate to slightly cool for a few minutes just so that it is not piping hot, but otherwise all should go well if you follow the rest of the recipe. Let me know how it goes. Remember that the chocolate will solidify and having mixed it with the tofu in the processor together they should bind ! Enjoy & Best to you !
May 5th, 2012 at 6:53 pm
what is agave syrup can it be replaced with anything else and is it ok if do not use kahlua
May 5th, 2012 at 7:33 pm
Bina Hi there and welcome here. Thanks for dropping by with your comment. You can use maple syrup instead if you wish. Kahlua you can omit (just add a tiny bit of coffee powder mixed in with water instead – again this is optional. I do hope you enjoy it !
May 6th, 2012 at 7:25 pm
This recipe looks divine on so many levels. Is there a degree of difficulty? I have some health challenges with my wrists after an accident. I need to start making some stuff on my own. This looks totally amazing. Thanks so much. Well timed!
May 6th, 2012 at 7:26 pm
I have been a vegetarian for 21 years and have often thought of becoming a vegan but don’t know alot about it. I must say some of your recipes look beautiful and I am definitely going to attempt to make some of them.
May 6th, 2012 at 7:53 pm
I agree with comment number four from Phil. Add me to the scurrying feet!
Rose G.
May 6th, 2012 at 9:10 pm
Rose Hi there and welcome here. Thanks so much for your comment and hope you enjoy this ! Best to you in the meantime.
May 6th, 2012 at 9:14 pm
Linda Hi there and welcome here. Many thanks for dropping by here with your wonderful comment. I do hope you try my recipes out and that you enjoy them too ! Any questions just let me know. I very much look forward to your future comments on my blog. Meantime all the very best to you !
May 6th, 2012 at 9:16 pm
Susan Hi there and welcome here. Many thanks for dropping by here with your wonderful comment. I do hope you try my recipes out and that you enjoy them too ! Any questions just let me know – most of my recipes are quite easy to make, this one certainly is too. I very much look forward to your future comments on my blog Susan. Meantime all the very best to you !
May 6th, 2012 at 9:32 pm
Oh…this looks divine! I am going to make this
Thank you so much!
May 7th, 2012 at 7:17 am
JoAnna Hi there and welcome here. Many thanks for dropping by here and I do hope you enjoy this cheesecake (let me know how it goes as and when) !!! Best to you in the meantime !
May 13th, 2012 at 2:12 am
I just made this and I am so excited to taste it! It is in the fridge now, I think I will have a piece for breakfast, yummy!!! Thank you so much<3 Amy
May 13th, 2012 at 6:50 pm
Hi there Amy and welcome here. I do hope you enjoy this Choc Cheesecake once you cut a piece and taste it ! Enjoy and let me know how it goes – meantime Bon Appetite !
May 16th, 2012 at 9:08 pm
Made this for my 2year vegan birthday! The whole family loved it and we can’t wait to make it again! Was wondering if you’ve developed any various we could try? Thank you for a great treat! Xx
May 17th, 2012 at 11:09 am
Rachel Hi there and welcome here. Many thanks for dropping by here with your comment and feedback. I am most delighted that the whole family loved this cheesecake and I do hope to have a few variations on this theme in the near future. Cheesecake is a favourite amongst so many people and it’s texture is so moorish too. I very much look forward to your future comments on my blog. Meantime cheers and peace to you !
May 27th, 2012 at 11:47 am
Miriam I love your site and recipes, but being from the UK I am not familiar with your cup measurements. How can I convert them?x
May 27th, 2012 at 12:03 pm
Jen Hi there and welcome here. Thanks so much for dropping by here with your comments. In the main I use a normal tea cup for measurements, however, if you wish to be more precise here is a link that will help solve the mystery :- http://www.dutchovendude.com/cooking-measurement.shtml Hope this helps and I look forward to your future comments on my blog. Best to you in the meantime.
May 30th, 2012 at 3:04 pm
I am pondering making this for the weekend, in very sunny England. I made it for my best friends family as a Christmas gift and we were all sat around eating it from the tray with spoons!! I passed it off as Missisipi Mud Pie because it turned out a bit sloppy (but delicious!!)
Any way I can make it less “melty” as it will probably be out side for a while!! (at another very dear friends, incredibly carnivorous bbq
)
May 30th, 2012 at 4:20 pm
Hi there Francesca and welcome here. Many thanks for dropping by here with your comment and feedback. I think it’s a great idea to make this for a non-vegan event – don’t over beat the filling and chill well. If you have access to a freezer you may wish to place it in there 20 minutes before serving, so that it cuts into portions easier for you just in case you wish to have a more solid filling. Cheers and let me know how it all turned out. Very Best to you in the meantime !
June 13th, 2012 at 12:33 pm
Hi!What is zest of orange and tangerine and also what is agave syrup
June 14th, 2012 at 9:42 am
Hi there Bina, below is the information that you requested (see both the links). Please google or ask your health-food store if they stock agave nectar (also known as agave syrup) – you can possible order it online if not – but it is sold in most English speaking countries. Best.
http://en.wikipedia.org/wiki/Agave_nectar
http://en.wikipedia.org/wiki/Zest_(ingredient)
June 23rd, 2012 at 1:27 pm
Made this for the swedish midsummer celebrations yesterday. It´s a delicious!
June 24th, 2012 at 1:01 pm
Camilla Hi there and thanks for returning back with your positive comment – I am delighted that it was enjoyed ! I look forward to your future comments on my blog and Cheers to you in the meantime !
July 2nd, 2012 at 11:55 am
anyone who is just thinking about making this all I have to say is MAKE IT MAKE IT MAKE IT! I have made this heaps of times – it is so easy and absolutely sensational. It has a very rich chocolatey taste but is not heavy like a traditional cheesecake. If you do make it, I don’t think any of you will regret it.
July 3rd, 2012 at 7:37 am
Barbara Hi there and welcome here. Many thanks indeed for such a complimentary comment which I embrace. It is indeed a favourite in my home. It simply does not disappoint, the reverse is true. I think that your words have described it to the T – so without further ado I wish you all the best and very much look forward to your future comments on my site !
July 16th, 2012 at 3:06 am
made the cheesecake we all loved it will be making it for my husband this christmas
July 16th, 2012 at 11:57 am
Christine Hi there and welcome here. Am delighted that you all loved my cheesecake, that’s awesome. Hope you enjoy it again before christmas sometime. Best to you !
July 17th, 2012 at 12:12 pm
In a word DIVINE! As are all your recipes, eagerly awaiting your cookbook!
July 17th, 2012 at 2:26 pm
Tate Hi there and welcome here. Wonderful words, and will have your name in my cookbook list and will alert you closer to the time for a copy if you wish (should be out next year, some months from now). Please visit my blog again and hope you enjoy my recipes – I look forward to your future comments on my blog !
July 20th, 2012 at 2:02 am
Miriam this was beautiful – thank you so much. Please let us know when your recipe book comes out. I make sure my local bookstore keeps copies of my favourite vegan recipe books for others to enjoy and will buy yours and get our bookstore to stock extra copies once available.
July 20th, 2012 at 2:59 pm
Rachel Hi there and welcome here. Many thanks for dropping by here with your wonderful comment and interest in my forthcoming book. My book is due out in April 2013 (9 months from now). I am glad to hear that you would love to have it and stock it too. I shall make a note of your email address and alert you closer to the time, which part of the world are you in ? Best wishes your way Rachel and I look forward to your future comments on my blog.
July 22nd, 2012 at 1:09 pm
Hi Miriam
What’s kahlua and is there a sub for agave syrup?
Regards.
July 23rd, 2012 at 12:18 pm
Hi Joe, Kahlua is a coffee liquor you will certainly find in Malta. Agave syrup can be found in all the health stores in Malta too. However, by all means substitute with maple syrup. Best.
July 23rd, 2012 at 7:08 pm
Hi Miriam, I wrote on your Facebook page earlier about this cheesecake being in my fridge ready for our dessert. It was the main topic of conversation whilst eating our main meal, with the children promising to eat all their dinner so they could have a piece of choccy cheesecake and bless them they did eat all up. The waiting and promises were all well worth it! The topping was like silk chocolate heaven and compliments the orange biscuit base perfectly, whilst eating it I couldn’t believe that I actually made such an amazing dessert, thinking to myself that this is like something you would get in a top notch restaurant. It went down really well in our house, so much so that all had second helpings and there is only one portion left! This is a dessert that i will make every week from now on, it’s easy to make and the result is spectacular. Thanks for your amazing recipes Miriam! xxx
July 23rd, 2012 at 7:49 pm
Rachel Hi there and welcome here. Thanks for taking the time to drop by here with your comment and wonderful feedback which has put a huge smile on my face. It’s a favourite of ours too !!! Glad it was such a huge success !!! I look forward to your future comments and feedback on my blog. Best wishes to you and your family your way !
July 27th, 2012 at 8:26 pm
Dear Miriam,
I posed a a question earlier about how to properly melt chocolate. Just wanted to let you know that I made this cheesecake recently and — WOW. The texture of the filling was incredibly rich and creamy — even more so than any dairy-based custard. I didn’t run into any problems with the chocolate. ;D
Thanks for this wonderful recipe!
Best,
Colleen
July 28th, 2012 at 9:18 am
Colleen Hi there and thanks for coming back with feedback on my cheesecake. I am ever so delighted that you have enjoyed it so – you are right it is indeed an incredible rich and smooth texture (so easy to eat because of that alone) and then the contrast of the base. I am also glad that it was easy to make and therefore no problems in making it – a win-win situation if you ask me, and I am sure you will make and enjoy it time and time again. Best Wishes your way in the meantime Colleen.
July 28th, 2012 at 11:35 pm
Hi Miriam, I love your recipes, have you produced a cookbook yet or is it still in the makings. I love fooling my non vegan friends with your wonderful food, this cheesecake was a major hit.
July 29th, 2012 at 11:50 am
Helen Hi there and welcome here. Many thanks indeed for dropping by here with your comment. I am delighted that you love my recipes and also fooling your non vegan friends with it – it’s always a wonderful yardstick when non-vegans enjoy vegan cuisine, and kudos to you for getting busy in your kitchen. This cheesecake I have to say is a great one for non-vegans and if I may say so myself always a ‘fool-proof’ recipe with superb results. I look forward to your future comments on my blog. Thanks for your interest in my book, I shall contact you closer to the time when my book will be due up on the shelves ! Best to you in the meantime !
August 1st, 2012 at 5:37 pm
will be making this tomorrow .. and i cant wait!
August 2nd, 2012 at 3:09 am
Mandi Hi there and welcome here. Let me know how it goes and hope you enjoy it !
August 2nd, 2012 at 5:19 pm
hi Miriam, im in the process of making it the base is in the fridge .. so excited will let you know the out come
August 3rd, 2012 at 9:35 am
Mandi Hi there, I do hope you have enjoyed this. Best to you !
August 3rd, 2012 at 9:06 pm
Miriam………. omg.. that is gorgeous, smooth creamy and with the base i put some lindt dark orange chocolate in it .. and its just too yummy .. thank you so much for sharing your recipe with us all
August 4th, 2012 at 12:38 am
Mine is in the fridge too! Had to stop my partner sneaking a bit before we went to bed…will report back with my tasting results tomorrow.
August 4th, 2012 at 10:40 am
We just had our first piece today….really really good. Excellent chocolate fix delivery! I think next time I make this I will process walnuts on their own to the desired size and then stir into the base at the end, to ensure walnut crunch part is better represented. Big thumbs up from my partner too. So I plan to make this again next week for a friends party…let’s see what the non-vegans think! Miriam big thank you for sharing this…looking forward to doing something else from your blog soon.
August 4th, 2012 at 1:35 pm
Hi there James and welcome here. I am delighted with your cheesecake outcome. Well done. I very much look forward to your future comments on my blog and would love to know how your non-vegan friends react to this, do let me know how it goes on that occasion. Cheers to you in the meantime !
August 4th, 2012 at 1:37 pm
James Hi there and thanks for your comment and feedback – am glad to hear all has worked so well (as per your 2nd comment/feedback) ! Well done indeed ! Best wishes your way.
August 4th, 2012 at 1:39 pm
Mandi Hi there and thanks for getting back to me with the fabulous results – kudos goes to you for trying it out and glad you really enjoyed it too ! I look forward to your future comments on my blog. Best wishes your way in the meantime !
August 4th, 2012 at 3:53 pm
Forget the cheesecake recipes doing the rounds using vegan cream cheese – this is the one! So gorgeous and I even left out the kalhua, squeezing in half the juice of my zested orange for a bit of jaffa. The filling is amazing – the best one out there!
August 4th, 2012 at 5:31 pm
Hi there Julie welcome here and thanks for your comment. I am delighted you enjoyed this cheesecake !!! Look forward to your future comments on my blog. Best wishes your way in the meantime !
August 6th, 2012 at 7:52 pm
Incredible! As perfect and easy as it sounds. My 11-year-old son and I made it, and we’re about to make a second one to give as a hostess gift… if we can keep it from my husband.
Thank you for sharing this, Miriam.
August 7th, 2012 at 6:34 am
Hi there Sara dear and welcome here. Many thanks for dropping by here with your wonderful comment and feedback. I am delighted that you have made and enjoyed this cheesecake and hope your hostess also enjoys this gift. I am sure you will make it again at home for your husband and son. It’s one of those great cheesecakes to share with family and friends. Do drop by again with your comments. Best wishes your way in the meantime !
August 11th, 2012 at 8:57 am
What is Kahlua and where can I get it? Tks
August 13th, 2012 at 10:55 am
Joe, have answered this in your second comment.
August 14th, 2012 at 3:47 pm
Made this today and it came out very good. I shared with the other vols and they all asked me for the link.
August 14th, 2012 at 7:54 pm
Glad it was enjoyed by all Joe. Best.
August 18th, 2012 at 4:08 am
I’m going to make this for my lactose intolerant mother’s birthday, though with a couple non-vegan substitutions. This will be a real treat for our milk lacking family.
August 18th, 2012 at 9:28 am
Hi there Miche and welcome here. I hope you and your family enjoy this cheesecake. Best wishes your
way !
August 18th, 2012 at 11:32 pm
Hi again Miriam – just made this tart again, and thank you once again – yum from everyone. To answer your question, I’m in Brisbane, Australia.
Cheers
Rachel
August 19th, 2012 at 10:01 am
Rachel Hi there and thanks for dropping by here with your comment – I am delighted that this cheesecake is bringing joy – it is great tasting and may you continue to enjoy it for many years to come ! Best wishes your way !
August 28th, 2012 at 4:41 pm
From my personal experience, I suggest you not to process walnuts, because they might get bitter!! Simply crush them (maybe thinking about someone you don’t like, you’ll be even happier…) ;P
August 28th, 2012 at 10:19 pm
Hi Irene, right you are, and that is why I say on the recipe “Now add the walnuts to the processor, and process for a few MOMENTS (not minutes) – we do NOT want them powdered”. The pieces that are in the cheesecake as you will also see in the picture are fairly large. This cheesecake is not bitter at all, but thanks for dropping by here and best to you !
August 29th, 2012 at 7:31 am
What can you use instead of kahlua…non alcoholic please
August 29th, 2012 at 7:52 am
Jen Hi there. You may use coffee – just make some strong black coffee with a little sweetener and use that, measure the same amount of liquid as the Kahlua. Problem solved. I hope you enjoy it. Best.
August 30th, 2012 at 3:53 pm
thanks i was looking for that recipe since very long ……i m going to try it and sure it will be as yummy as it is looking
August 30th, 2012 at 6:31 pm
Shcikha Hi there and welcome here. I am glad that you finally found my chocoholic’s cheesecake recipe. Let me know how it goes. Best wishes your way in the meantime !
September 3rd, 2012 at 11:22 am
That was dead easy, and absolutely amazing. I love recipes that actually work. Made a few adjustments to suit my ingredients, forgot to keep chocolate for grating, so grated an oreo (vegan biscuit) – Thanks Miriam, am loving your recipes !
September 3rd, 2012 at 11:39 am
Alannah Hi there and welcome here again, I am delighted that you have made and enjoyed this recipe. It’s easy to forget the chocolate shavings for the top, so the Oreo was a good touch. I am happy that you are loving my recipes too and very much look forward to your future comments on my blog !
September 3rd, 2012 at 2:11 pm
Made this the other day and my non vegan family and friends LOVED it!!! Were so surprised after i told them it was tofu!! I also passed this on to my sister living in Germany who is also vegan. So easy to make and delicious. I did use graham crackers instead of digestive biscuts however and didnt have any coffee powder. Thanks Miriam for helping me show non vegans how its done!!
September 4th, 2012 at 1:39 am
Hi Miriam…..I made this yesterday for my Mum’s 70th birthday dinner tonight. I’m a little worried as first of all I put baking paper right around the tin, instead of just on the bottom (my mistake), and secondly, I wanted to serve it on a platter to look nice (with hopefully chocolate shards around the outside). I’m really nervous about how it will hold if I take the springform tin away from it….. will it hold without the tin, should I/could I freeze it for today so that it’s “frozen” upon serving, so it’s solid without the tin?? (Hope that makes sense)
September 4th, 2012 at 7:53 am
Shellee Hi there, and thanks for your comment. Let’s see what we can do here. You know what to do next time visa-vie the paper, just to put it on the base of the tin. But I think that now you could do good with semi-freezing it. You don’t want to serve this frozen because it will not taste the same and the base biscuit will be too hard to chew. So let’s go somewhere in the middle. Freeze it for 45 minutes until it’s a little hard to the touch, if not put it in for an extra half hour – then take the spring case out so that the cake does not ruin. Then try and edge the paper out with your fingers or a clean tweezer and with a sharp scissors cut around it till you reach as much of the bottom as possible – with a hard spatula (or the equivalent) smooth the circumference a little, don’t over do it, just so that there aren’t too many indentations or bits sticking out because of the paper you placed there, it might have slightly scarred the sides (sounds like a surgical procedure !). Next place the cake (with the tin base, the bottom and all) on a decorative plate of your choice. Have some extra chocolate shavings ready to put on the sides in order to disguise and decorate it further. Believe me, the taste is going to matter a great deal more than the appearance. What we are trying to do here is damage limitation – but you know what ? With this method, you might salvage it and the taste will be awesome too !!! Good luck and let me know the outcome as and when. Best wishes your way in the meantime !
September 4th, 2012 at 8:17 am
Shelby Hi there and welcome here. I bet your friends and family were surprised when you told them it was tofu ! I am delighted that they loved it ! I agree it’s easy to make and it’s one that every non-vegan who has tasted it loved it !!! One of those fool-proof recipes ! I very much look forward to your future comments on my blog and send best wishes your way !
September 20th, 2012 at 1:43 am
I just made this
It is chilling in the fridge right now. Well, it has been for a few hours. I made one change though, I used a gluten free cookie instead of the digestive biscuits. I couldn’t find digestive biscuits, let alone gluten free ones. Lol! I would, however, like to thank you for this amazing website. I look forward to making many of your recipes. Thank you. 
September 20th, 2012 at 10:40 am
Hi there Phoenix and welcome here. By all means any biscuits that take your fancy will do the job – I have heard that in the States or Canada graham biscuits are more or less the equivalent – but gluten free would be a great and healthy choice too ! I look forward to your feedback on this and hope yu enjoy my other recipes too. Best wishes your way in the meantime !
September 29th, 2012 at 8:22 am
Hello Miriam!!! I have made this one yesterday, and I thank you soooo much! I think I have managed to prove my omnivore boyfriend (and myself:) how delicious vegan cake can taste!
))
Just a small question- my version of the cream is not as firm/thick as it looks in your picture, do you have an idea why it could be?
Thanks again!
September 29th, 2012 at 9:18 am
Hi there Shani and thanks for dropping by here with your comment and feedback. I am delighted that you and your boyfriend enjoyed this cheesecake. I am not exactly sure why your filling was not as firm as mine in the pic, sufficing to say that brands of ingredients do sometimes vary, and over processing could add to that too. Do make this again at some point and freeze it for half an hour before serving for a better cut. Best wishes your way in the meantime and hope you enjoy my other recipes too !
September 29th, 2012 at 1:01 pm
I might over processed, you are right. Next time I will try to “work” with it less…
I am definitely going to try other recipes. Your blog is a real inspiration, and I thank you for that.
Have a great day!
September 29th, 2012 at 2:10 pm
Shani Hi there and thanks for your reply. I think next time’s idea is going to work fine – do not hesitate to give it a cold blast in the freezer prior to cutting the portions out, it really will be fine. Best !
September 29th, 2012 at 5:25 pm
Hello Miriam, I found you by searching ‘vegan recipes’ on Facebook and I’m so happy to have been lead here! I’m not a vegan but I prefer to make vegan food usually. Vegan dishes are great for sharing (at work for example) as vegans, vegetarians and people who have egg or dairy allergies can all enjoy.
I made a version of the bean recipe you posted on Facebook a few days ago, and I can’t wait to try this next! I can’t eat dairy so a tufu cheesecake will be a real treat.
Also, I am so impressed that you reply to comments – it must be very time consuming!
Looking forward to reading and sharing your recipes, Jamila
September 29th, 2012 at 7:34 pm
Hi there Jamila and welcome here to my blog. Firstly I would like to thank you for taking the time to drop by here with your constructive comment. I very much look forward to your feedback on this recipe. More and more non-vegan people join my site and feel as you do – I think that an increased number of people are being drawn to cut down on their dairy and meat consumption for health reasons, and also as a change from heavier meals. That said the main point that springs to mind besides ‘compassionate and conscientious eating’ is that I give high priority to taste, texture, aroma and visual results – in that way all the senses can dance – the taste buds can rejoice and thus culinary harmony is achieved. I take time to answer my comments, and answer all of them (except for the very rare rude one). Let me know how this goes as and when, a tiny tip :- feel free to pop it in the freezer 20 minutes before cutting as it slices a little better if you are presenting it to guests. Best wishes your way !
September 29th, 2012 at 8:56 pm
We made this and it was delicious. It was very rich and only needed a small piece to satisfy so lasted ages. Really yummy.
September 29th, 2012 at 10:00 pm
Hi there Kandy and welcome here. Thanks for your feedback. I have to agree with you on that – it is rich, filling and indeed satisfying, a little indeed goes a long way. I very much look forward to your future comments on my blog. Best wishes your way !
September 30th, 2012 at 2:33 pm
I’ve just made this and popped it in the fridge for supper. Bowls and spoons licked clean! It’s amazing I’d have never have known how to make these incredible foods; so many vegan recipes are American so refer to ingredients and methods I’m not familiar with. You’re recipes are making such a positive change in the world; one mind and one meal at a time. Thank you x
September 30th, 2012 at 4:18 pm
Kim my dear what wonderful words you have imparted here. I am delighted that all is sounding great in your kitchen, spoons licked clean and a huge kudos goes to you for making this recipe for all to enjoy. I very much look forward to your future comments on my blog, and thanks for putting a huge smile on my face. Best wishes your way !
October 1st, 2012 at 3:04 pm
I had a huge slice of this last night with Swedish Glace ice “cream”. I have such a sweet tooth I didn’t find it too rich
Now I’ve been sneaking mouthfuls from the fridge all day! I’ll have to save it for special occasions as I swear I could eat the whole thing in 24 hours!
Oh and my husband who’s trying to give up meat at this stage also loved it! It’s great to still be able to make him delicious foods and continue feeling like a good wife without compromising my beliefs.
October 1st, 2012 at 3:32 pm
Oh my, wat a wonderful fabulous and delicious cake this turned out to be! I’ve been planning to make this for a while and finally did last weekend, for a small dinner party. The cake was a huge hit and it deserves to be; so incredibly rich in flavour and textures, it’s like a little chocolate party in your mouth with every bite. The cake is at the same time so super delicate and light, which means I can keep enjoying it! Thanks Miriam, this will become another family favourite!
October 2nd, 2012 at 8:20 am
Caroline Hi there again and welcome here. Thanks for taking the time to give me your feedback on this. I like what you have to say about every bite ‘it’s like a little chocolate party in your mouth with every bite’ very well put. It is also as you say delicate and I am glad you have enjoyed it as I am sure you will continue to do so. Very best wishes your way and I look forward to your future comments here !
October 2nd, 2012 at 8:33 am
Hi there Kim and welcome here. Thanks very much for dropping by here with your super comment. So you have a sweet tooth eh ! Well, you have come to the right place with this dessert. If you love lemon you can try out the lemon poppy seed cheesecake at some point too ! I love your pictures from my blog-spot that you took of it, the one with your ice cream addition. Am glad that your husband loved it too and hope that you browse my other recipes too. I have many women here whose husbands are not yet vegan, but always manage to satisfy their culinary needs through these recipes (try my roast at some point, it’s easy to make too and non-vegans love it !). It’s always a good sign when non-vegan husbands are on the right track, and I am sure that with your endeavours and moral beliefs as well as my recipes he will steer in that direction one step at a time ! Best wishes your way Kim & I look forward to your future comments on my blog !
October 21st, 2012 at 4:26 pm
That sounds so YUM, will definitely make this. Thank you so much for sharing the recipe. Love knowing I’m eating healthy food as well as washing my body in Vegan certified, gluten free botanical products and using vegan certified lipstick, so that when I lick my. lips I’m only putting animal-free products into my body!
October 21st, 2012 at 5:30 pm
I made this, however I had a large cheesecake pan so I would recommend doubling the recipi! It was delicious, … Highly recommend it for vegans and canavours alike! This will appeal to everyone! Thank you very much for sharing your creations
October 21st, 2012 at 5:40 pm
Connie Hi there and welcome here. Many thanks for your feedback. I am glad you enjoyed this and I have to agree, it’s great for everybody regardless as to whether they are vegan or not vegan. In it’s own right this chocolate creation has been enjoyed on many a table and many an occasion, always with the same result – a success. I agree that one could double the quantities Connie in a larger pan. Keep tuned as I will be posting up more choc goodies soon ! Best your way in the meantime !
October 21st, 2012 at 5:41 pm
Many thanks for your feedback dear Ruth and I agree about your vegan thinking and share your views too ! Best to you !
October 25th, 2012 at 3:07 pm
Hi Miriam!!
I follow your site for a while now and I’m amazed by the great recipes you come up with!! I really admire the way you cook!! I have a queston about this recipe though, I really want to make this cake for my son’s birthday. But he is allergic to soja, you use tofu in this recipe, is is possible to replace the tofu with something else? Or must I use a creamcheese varity with this? I hope you have time to answer my question… Yhanks again for your insiration!
Greetings, Mariska from the Netherlands
October 25th, 2012 at 3:37 pm
Mariska Hi there and welcome here. I am glad you love my recipes. This recipe I have only made with tofu as the result is sublime both in taste and texture. I cannot advise how you would make it with other ingredients as it would not be the same at all, and as I have not tried it with alternatives as yet, I am not in a position to help. That said, you can always make my Moist Chocolate Cake which is always a winner and very easy to make ! Here is the link for you http://mouthwateringvegan.com/2010/11/28/luscious-red-velvet-moist-chocolate-cake/ Kids go crazy for this and it has the most rewarding reviews (ignore what it says about red velvet as it’s not so, and don’t use the colouring). Hope this helps as an alternative chocolate treat for your son’s birthday. Best wishes your way !
November 4th, 2012 at 12:57 pm
Hi Miriam! Thanks a lot for your answer, eventually I’ve made my grandmothers applecake, it came out gorgious and delicious… Today I’ve made this recipe, for the bottom though I’ve put in the chocolate meant for the filling!!! Hope it’ll turn out nice… For the filling again the chocolate, so there is very much chocolate in the cake. Love making your recipes, I shall let you know how it turned out with the extra chocolate
Have a nice sunday! Greetings, Mariska
November 4th, 2012 at 12:59 pm
Mariska Hi there and thanks for dropping by here with your comment. I am glad you have made this recipe, although I am not clear about the changes you have made. That said do let me know how it turns out and best wishes your way in the meantime !
November 4th, 2012 at 5:02 pm
Hi Miriam, I put the 125 grams of melted chocolate in the base also, saw too late it was supposed to be for the filling. We’ve tasted it and because of the extra added chocolate the cake has a very strong chocolate taste! My husband and I liked the strong taste of dark chocolate but my son and his friend didn’t like it… Next time I won’t make the same mistake
All the best for you!!
November 4th, 2012 at 6:08 pm
Mariska Hi there and thanks for your feedback – as you added extra chocolate to this recipe it would have turned out a little too strong for a kid’s palette. There’s always a next time to try it out as is. Enjoy and look forward to your future comments on my blog !
November 6th, 2012 at 11:40 pm
[...] Một số cách làm khác: The Best-Ever Chocoholics Cheesecake – Mouthwatering Vegan Recipes™ [...]
November 7th, 2012 at 7:37 am
Thanks for the pingback.
November 14th, 2012 at 5:32 pm
Hi Miriam……………when you say ‘coffee powder’ are you speaking of those instant crystals or super fine ground coffee beans? Thanks.
November 14th, 2012 at 6:22 pm
Kari Hi there. I refer to ground coffee which is instant coffee, usually sold in jars (unsweetened) ready to be made with hot water. So anything that is super fine will do the job. Hope this helps and let me know how it goes after tasting ! Enjoy !
November 20th, 2012 at 12:46 am
Hi Miriam,
I made this over the weekend BUT my filling was very soft. I am in the US and my silken package was more than what your recipe says so I also added more chocolate, but perhaps not enough?? The filling is DELICIOUS but more the consistency of chocolate mousse than cheese cake. I was also wondering if cacao nibs could be substituted for the dark chocolate or do you think that would be too bitter?? I was planning on making this to bring for Thanksgiving but I am going to have to work on perfecting the consistency of the filling ~ it looks like it will be a Christmas dessert instead!
November 20th, 2012 at 12:46 am
Also Miriam, do you have a Pecan Pie recipe anywhere on your blog or perhaps in your cookbook??
November 20th, 2012 at 9:49 am
I confess as yet I do not Anne – but I will give it some thought.
November 20th, 2012 at 9:53 am
Anne Hi there – this filling works almost all the time – secret is do not over beat it as it breaks it down too much, also add more chocolate. The chocolate that we purchase in different parts of the world make a difference. I think if you want a more solid texture add 1 tablespoon of agar agar powder and dissolve it in 1/2 a cup of boiling water, then add to the mix and process with the filling – this will help it gel up more, but that will give it a different texture and may be not as pleasant as you wish. Also place the cheesecake in the freezer for 20 minutes will help it cut up in neater portions. Try adding more solid chocolate to it first. Hope these hints help. Best wishes.
November 21st, 2012 at 11:42 pm
Thanks Miriam! I will experiment with the filling and let you know how it works out. I just made the pumpkin pie from the December issue of VegNews ~ it uses agar agar powder and I see what you mean about the “gel up” factor, you do have to be careful with that! And I sure do hope you come up with a pecan pie! I’m looking forward to your cookbook coming out in the spring!!
November 22nd, 2012 at 3:55 pm
Anne Hi there and thanks for your comment. I will let you know as and when the book is out for sale and I look forward to your future comments on my blog in the meantime !
November 23rd, 2012 at 5:49 am
This has become a standard dessert for me for special occassions. It has won over many non-vegans. I tweaked it a bit. I add about a 1/2-3/4 cup of almond milk and the remainder of the nip of kahlua after the the 2 tblspns were added to the base to the filling and it makes it a bit lighter. I than cover the top with fresh raspberries and mint over the chocolate shavings. I glue it on with agave nectar. So good!
November 23rd, 2012 at 5:37 pm
Absolutely right! The best ever. I’ve already made it twice… What a hit. We like it best without the orange zest…. Soley chocoholics in my family. Thank you
November 24th, 2012 at 10:30 am
Hi there Linda, that’s fabulous news – I really am delighted that you have made this twice with much success and that it’s a hit every time. Best wishes your way in the meantime !
November 24th, 2012 at 10:43 am
Rachel Hi there and welcome here. I am very happy to hear that this is a staple for special occasions – even happier to know that it has won over non-vegans – I like to remind them that in spite of it being very rich, it’s a cholesterol free dessert, and that has got to be a bonus ! Raspberries and mint additions sound great. I look forward to your future comments on my blog Rachel. Also let me know if you wish to be added to our new monthly recipe Newsletter 1st one out next month ! Best wishes your way in the meantime and look forward to your future comments on my blog !
November 28th, 2012 at 10:58 am
Looks great, will try for sure. Cheers from Poland
December 1st, 2012 at 8:38 pm
Hi there Niemara and thanks for your comment, I do hope you make and enjoy this cheesecake – come back with your comment and feedback as and when. Best wishes your way in the meantime !
December 8th, 2012 at 1:10 pm
Hi Miriam, i finally made this for friends who called for dinner last week. It was fantastic and so easy to make, Biggest difficulty is getting hold of vegan digestives! Hope to make it for works buffet this week also with your baba ganoush dish which i adore, Thanks again for all that you do x
December 8th, 2012 at 1:31 pm
Catherine Hi there and thanks for your feedback. I am delighted this went down well. It’s actually a great one to serve to non-vegans too ! Vegan digestives are sold in Marks & Spencer if you are in the UK, otherwise graham biscuits in the States and Canada. Please look at my new recipes by going to my homepage – they are all new and for the festive season – you will love them (I hope). Also we are starting up a new newsletter which will be monthly, let me know if you are interested in receiving it so that I can add you to my list. We will be putting up some interesting recipes and info, so it will be useful for you ! Best wishes your way !
December 8th, 2012 at 8:15 pm
Thanks Miriam, I have looked at your festive recipes and will be attempting a few of them for my Christmas dinner. I am a new vegan and have changed my diet due to stage 4 breast cancer. I have no idea if it will make a difference but I am absolutely mad about my new diet. It is something I have thought about for a long time due to my love of animals but it never seemed to happen. Better late than never. I don’t make many of your deserts as I try to avoid much sweet food, but when I make them wow. A non vegan friend tried some of this and sent me the following comment: Hi Kate, had some of your chocolate cake last night. Really fantastic!
December 8th, 2012 at 9:00 pm
Catherine Hi there and welcome here. Thanks so much for dropping by with your comment and another thanks for your lovely compliment ! If I may Catherine I have made 3 suggestions – I am a nutritionist myself and would like to point you to our other page, just click on the link to ‘Vegan Rejuvenation’ ‘like’ the page and all the info there is free and a great wellness resource. I have also enclosed a link for the importance of lemon which is great against breast cancer as are other citrus fruits – but more than any other fruits the lemon comes ‘tops’. The last link is a link to Kris Carr’s amazing book ‘Crazy, Sexy Diet’ a compelling account of her own experience and how she put it all to good use, and in so doing saved her life. A huge kudos goes to you also in the meantime for choosing a vegan lifestyle, and may you flourish and heal. Meantime, best wishes your way and if I can be of any help, just write to me.
http://www.naturalnews.com/038235_lemon_extract_breast_cancer_tumor_cells.html
https://www.facebook.com/pages/Vegan-Rejuvenation-Grow-Young/221407704561965?ref=ts&fref=ts
https://www.facebook.com/crazysexydiet?fref=pb
P.S. Anti-cancer tip:- I think it wise to keep your body as alkalized as possible – fresh vegetable such as broccoli, fruits such as citrus and apples (to sweeten) all juiced would make a good breakfast for you Catherine. Perhaps you could invest in a juice extractor some time soon, there are some inexpensive ones on the market.
December 20th, 2012 at 9:51 am
YUM YUM YUM!!! thankyou Miriam!!! you are super talented!!
December 20th, 2012 at 10:49 am
Your recipes are fabulous! I would love to receive your newsletter.
December 20th, 2012 at 11:38 am
You have been added dear Kierstin.
December 20th, 2012 at 11:39 am
Thanks Carla, we have added you to our new monthly newsletter list.
December 21st, 2012 at 11:03 am
Thank you for this. I made it using milk choc as I thought dark would be too rich and cacao powder. Its yummy. thanks
December 21st, 2012 at 12:57 pm
Petra Hi there. This is a vegan recipe and because the tofu would act as a milk substitute rendering it as a ‘milk’ chocolate cheesecake so no need for milk chocolate in the 1st place – just mentioning this for next time. Glad you enjoyed it. Best Wishes your way !
December 27th, 2012 at 9:10 pm
Amazing! I’ve made it a few times now for family, friends and most recently for our Xmas day dessert…. Never fails to impress! Please add me to your mailings list. Best wishes for 2013
December 27th, 2012 at 9:12 pm
Ps Co-op own brand digestives are vegan and clearly marked on the wrapper as vegan too!
December 28th, 2012 at 11:47 am
Very useful to know – thanks there Leah !
December 28th, 2012 at 11:53 am
Leah Hi there again – I have just added you to our newsletter – but bear with me as it will be a few weeks from now before it’s out as the response to it has been rather overwhelming
– Best wishes your way in the meantime and glad you enjoyed this Chocolate Cheesecake – it really is an impressive one to serve to guests ! Cheers.
January 7th, 2013 at 9:17 am
Hi everyone – I made this for Christmas 2012 and it was oh so amazing! It turned out perfectly, a beautifu, firm, cuttable consistency, and the taste was just delicious! The non-vegans all devoured it, and I left some with the hostess when we left. The following week I checked if she had eaten it – and she had not only devoured the lot, but had ‘hidden’ it from her hubby so she could have it all to herself LOL. This is seriously the best vegan dessert I have made
THANK YOU Miriam!! Also keen to receive your newsletter once you’re back into the swing of things.
January 7th, 2013 at 11:29 am
Sherylie Hi there and many thanks indeed for giving me/us all feedback about my Chocoholic’s Cheesecake – sounds like a winner and a huge Kudos goes to you for making, and sharing my recipe. For the chocoholic lovers it’s a dream that can be re-visited again and again, perhaps that’s the best part of it
I very much look forward to your future comments on my blog ! Cheers !
January 23rd, 2013 at 8:29 pm
OK! I made this easy as to make delight for xmas and it was a hit with my avid meateating step father! Everyone loved the base especially – I found in a day the underlying tofu taste disappeared completely (maybe it was the brand of tofu I used?) but it was lovely and have a base in the freezer for another quick dessert soon! Thanks again Miriam!
January 23rd, 2013 at 8:30 pm
Miriam great website and mouth watering recipes.
I would like to know why you promote the usage of microwaves…:(..?You do know that what is put in a microwave ..is not the same thing that is taken out….
I am dumbfounded as a vegan that you use or tell people to use a microwave?!
January 23rd, 2013 at 9:05 pm
What is the ingredient kahlua? It sure looks delicious, only I would make it with Carob.
January 23rd, 2013 at 9:14 pm
Hi Miriam, what is agave syrup and where do you get it in the UK? Cheers x
January 23rd, 2013 at 10:44 pm
Michael Hi, thanks for that. I am not a medical professor, I am not the only vegan who owns a microwave and I don’t tell people to use microwaves as a matter of course. People make their own choices of whether to use one or not, and also if they do use one, it must be that they purchased one at some point prior to encountering my blog. I shouldn’t tell people to use sugar, in fact I don’t, but some recipes call for it – some people may be diabetic and conscientious about their health in which case they would use a safer means of sweetening their desserts. So, please give me a break and don’t feel dumbfounded as a vegan that I use a microwave – which by the way I use may be once a week and that is my personal choice. YOu cannot pick 1 percent of what a person does and blow it out of proportion. As for people who own microwaves they will use it anyway, and those that don’t, use a conventional oven – why worry yourself with this Michael ? I am a ‘bigger picture type of person’ – I look at the bigger picture the 90 something percent of goodness that I eat, that I create, drink, think etc and people are responsible enough they too will do the same. I am not posing here as health professor, just a very creative chef giving freely of my time to make the world a better place. I wish you’d asked me why i am Vegan, but i shall answer that question anyway – I am vegan 1st for the Animals, then my health. I only recall 1 recipe from the many that I have here that uses a microwave – and if you read correctly you will see that I said microwave margarine or bain marie, I mention the 2 ways that margarine can be melted, because people who have a microwave will use it anyway, others will use their cookers. We all know of the dangers of microwaves if used often, the dangers of pollution if we breathe it into our lungs, the dangers of nicotine if one smokes too much, alcohol, stress – the list is never ending and the key I think is moderation. Peace.
January 24th, 2013 at 10:06 am
Carla Hi there and many thanks for dropping by here with your comment and feedback – I am delighted that you have made and enjoyed this cheesecake ! Yes, what you said about the tofu is true, as all the brands I have used for it always turn up fine – if you wish you could always add a tad more chocolate to it next time, but really there is no need ! I look forward to your future comments on my blog and best wishes to you !
January 24th, 2013 at 10:09 am
Ruth Hi there, below is a link picture to Kahlua – it is a rum based coffee liquor and cannot really be easily replicated. If you wish make the cheesecake without it. Best wishes your way and enjoy !
http://www.google.com/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/a/ac/Kahlua_Bottles_at_Liquor_Store.PNG&imgrefurl=http://en.wikipedia.org/wiki/File:Kahlua_Bottles_at_Liquor_Store.PNG&h=861&w=1025&sz=1915&tbnid=iC6RESNRA984sM:&tbnh=90&tbnw=107&prev=/search%3Fq%3Dkahlua%26tbm%3Disch%26tbo%3Du&zoom=1&q=kahlua&usg=__CpYJtb7ZE8RUh8G0f6G66KpqLeg=&docid=gOzP2blfe8eMrM&sa=X&ei=0vkAUc6ZIcXjtQaUioDABA&ved=0CFoQ9QEwBQ&dur=3578
January 24th, 2013 at 10:12 am
Hi Helen and welcome here. Agave is a sweetened kind of syrup in the way that maple syrup is also (you can use either actually for sweetening) that you can purchase from most health food stores – so your best bet would be Holland & Barrett. Hope this helps. Cheers !
January 24th, 2013 at 4:41 pm
Decadent, rich & so good! Took it to work & served it to non-vegans- were they impressed! Thank you for sharing. Transitioning to vegan so I’m loving all the new treats that I’m getting to make.
January 24th, 2013 at 5:08 pm
Melanie Hi there and a huge Kudos goes to you for preparing and sharing this with your non-vegan friends from work. I hope my recipes help your transition ! Feel free to join my monthly upcoming newsletter for tips and info. If so just let me know and I will add you. Best wishes your way and I look forward to your future comments on my blog !
February 1st, 2013 at 1:49 am
This is in the refrigerator chilling for tomorrow. It’s very soft right now. I am hoping and praying the filling firms up nicely such that it can be cut and looks pretty on the plate. I am planning to sprinkle a few raspberries on each plate——-just two or three raspberries for color.
February 1st, 2013 at 10:32 am
Sounds great Marty. As you will see from the many, many comments the recipe has been tried, tested and enjoyed on countless occasions. It’s not a hard dessert, but a smooth one. For a firmer ‘cut’ place in the freezer for a half hour before serving. I hope you enjoy it ! Let me have your feedback as and when.
February 1st, 2013 at 7:37 pm
My husband has gone absolutely nuts over this dessert. I will eat chocolate if there is nothing else, but he loves chocolate. It turned out beautifully. He was just so excited when he saw it last night, I had trouble getting it away from him and into the refrigerator.
February 1st, 2013 at 9:04 pm
That’s super great news Marty ! Chocolate success at your fingertips, as it sounds like this dessert will not be a last for him. Best to you !
February 1st, 2013 at 10:19 pm
No, this will be made repeatedly in this house! I shared this on my FB page because I have a bunch of friends who are going to want this. I just shared the link to your FB with the picture of the cheesecake.
February 2nd, 2013 at 10:17 am
That’s truly awesome Marty, and thanks for sharing.
February 4th, 2013 at 9:36 am
I made this yesterday and it is definitely the best choc cheese cake I have ever eaten! Amazing! Thank you!
February 4th, 2013 at 12:37 pm
Eliza Hi there and thanks for dropping by here with your comment. So glad you made and enjoyed this ! I look forward to your future comments on my blog !
February 5th, 2013 at 5:10 am
OMG this was awesome, and it was difficult to stop at one slice. My sister in law pointed me the direction of your website and we look forward to trying many more of your fabulous recipes.
February 5th, 2013 at 11:16 am
Hi there Sarah, that’s awesome news ! I look forward to your future comments on my blog ! Cheers.
February 6th, 2013 at 12:44 am
Hi Miriam, this looks so good, I want to make it but what is kahlua and where can I buy it? I live in Sutton, Surrey Thank you
February 6th, 2013 at 8:23 am
Hi Nieves – it’s a coffee liquor and should be available in the UK. Call up a few supermarkets or off license places, they will tell you if they stock it, or better still who does. Cheers and let me know how this goes !
March 2nd, 2013 at 6:42 pm
So rich, decadant and delicious looking. It’s my BFF’s birthday today and I shared this recipe with her. I will make it for her “birthday” dessert when she comes to visit. I’m thinking, “Mouthwatering Vegan” will adopt another fan.
March 3rd, 2013 at 12:25 am
Hi there Debra and thanks for dropping by here with your comment. Let me know how it goes when you’ve served it up and thanks for your support of my blog !
March 3rd, 2013 at 5:04 am
Hi Miriam. Oh My! This recipe sounds too amazing. It looks like it is going to taste over the top. I try not to have too much tofu. I had tofu a couple of times already this week as well enough treats for the week. I will keep this recipe for the near future. As always, thank you for sharing with us. Do you ever make raw food recipes?
Hugs, Susan
March 3rd, 2013 at 12:18 pm
Hi there Susan and thanks for dropping by here with your comment. I agree about the tofu, I heard Dr Michael Greger discuss the whole soya and tofu affair and he thinks (from his research) that tofu is fine, and to have it in moderation, just as you are doing. Furthermore I would go as far as to say if it were that dangerous then the Japanese community would have been wiped off this earth many years ago. Moderation is the key ! Best your way and let me know how this goes. P.S. We must always remember that in a recipe of this ilk, where it yields 8-10 portions and has 1 packet of tofu in it – you can imagine how little one would be consuming per portion – ie very little. Cheers !
March 3rd, 2013 at 12:53 pm
Susan this is an almost raw chocolate recipe for you http://mouthwateringvegan.com/2012/10/13/semi-raw-chocolate-cake-with-double-layered-frosting/
March 3rd, 2013 at 10:39 pm
This is pure heaven
I’m already thinking of different flavour combinations.
March 4th, 2013 at 8:34 am
Hi Miriam, This is the third recipe of yours I’ve made today. The kitchen looks like a bomb-site but I have enough things now to take for a work do. The cheesecake was simple to make and looks just like your photos. I’ve eaten scrapings and they taste delicious but I have to wait until it’s been presented before I eat a slice. I used Galliano instead of Kalua because that’s what I had – and I didn’t have oranges (used them all for salad dressing last night!) so fingers crossed. Thank you for all the work you’ve done putting these pages up
March 4th, 2013 at 9:51 am
Hi there Linda and thanks for dropping by here after your day in the kitchen preparing my recipes – bravo and kudos to you for preparing them for work – that’s awesome. This cheesecake will be devoured and I will await your response and feedback on it all. Best your way in the meantime.
March 4th, 2013 at 9:54 am
Hi there Wendy and glad you made and enjoyed this, it really is a treat isn’t it ! Yes, there are other combinations you can make – let me know how they go in time ! Best your way in the meantime !
March 24th, 2013 at 3:45 pm
Hi Miriam – lots of chat about this cake! I am looking forward to making it this Easter. Thank you for the recipe. My question: I would normally make a regular cheesecake in a spring-form pan and remove the sides for serving. Can this be done with this cake?
March 25th, 2013 at 1:09 pm
Hi there Michelle and thanks for dropping by here with your comment – in answer to your question, yes, you can use your spring form pan – I would advise you to grease it well, and also use some parchment (grease proof paper) at the base and sides if you wish for better results. Also another tip is to freeze it for a half hour prior to serving if you want a denser consistency. Enjoy !
April 5th, 2013 at 7:21 pm
Oh my god. I just dribbled onto my keyboard.
April 5th, 2013 at 8:17 pm
This was excellent! I used a spring form pan. Turned out perfect. Also….as an added enhancement when serving I placed each piece in a raspberry puree. It looked and tasted wonderful!
April 6th, 2013 at 11:57 am
Bridget Hi there – many thanks for dropping by here with your feedback. I think how you served this cheesecake was quite eye-catching and a wonderful contrast to the chocolate – well done for giving it that gourmet touch ! Best wishes your way and I look forward to your future comments on my blog !
April 6th, 2013 at 12:06 pm
Niki Hi there and welcome here. I truly hope you treat yourself to this delight at some point as you won’t regret it ! Let me know how it goes if you make it and I look forward to your future comments on my blog as and when !
April 29th, 2013 at 8:08 am
OH MY GOSH!!! My mum made this for a family get together…and it was amazing! She subbed the biscuits in the base to a gf option for me and it turned out perfect! She had extra base left over so made it into biscuits for me to take home (which I ate in two nights I couldn’t help myself!) Now I’m going to have a go at making it and a few more of your recipes! Love your work!!!
April 29th, 2013 at 9:03 am
Hi Carla, thanks for your comment and so glad you enjoyed this. If you love lemon, have just posted up a lemon dessert that has a sot biscuit type of base – easy to make and delicious too ! I look forward to your future comments on my blog !
May 12th, 2013 at 11:36 pm
what is digestive biscuts.. maybe its in another country? i’m in united states is there another word for it here or maybe I’m just not sure what it is? thanks
May 12th, 2013 at 11:48 pm
k I saw pic of them but do u know if there is another thing kind of like them in u.s. maybe gram crakers.. not sure?
May 13th, 2013 at 9:56 am
Have just made a note on the recipe itself Laurie, graham crackers should do the job !
May 13th, 2013 at 9:58 am
Graham crackers will do the job Laurie.
May 17th, 2013 at 10:26 pm
I finally got around to making this and it was amazing. I have never used tofu in a dessert but it works so well. Really simple to make even for a novice. I omitted the alcohol and didn’t replace it with anything and it still tasted amazing. Have just fed it to my fussy non vegan friends and they loved it. I will definitely be making this again. Thank you for sharing the recipe.
May 18th, 2013 at 8:42 am
That’s great to know Danielle, it is an easy-ish one to make and well worth it too, more so when you serve it up to non-vegans, all of them who love chocolate seem to love this. Cheers !