I promised a cheesecake recipe this weekend, so here it is!!!  The recipe is for a chocolate mouse cheesecake but you can play with the ingredients to make any kind of cheesecake that you want!  You can remove the chocolate and add fruit, swap out the crust, do a little dance, it’s your cheesecake, do what you wanna do!

Here we goooo!!!

Chocolate Mouse Cheesecake 

12 Newman-O’s (wheat free and dairy free) cookies

1 tbsp soy butter (melted)

1 block of firm tofu 

1/2 container of plain Tofutti Cream Cheese

1/4 c maple syrup

1 tbsp vanilla

2/3 c vegan chocolate chips

1 container of Soyatoo! Whipped cream

1 round pie pan

Preheat the oven to 375 degrees.  First make the crust by using a food processor to grind up the cookies, and combine with the melted butter.  (If you don’t have a food processor put cookies into a plastic bag, cover it with a towel, and gently crush with a hammer!)

Place the crust mixture into the pan and spread out until it covers the pan evenly.  In a blender, add the tofu, cream cheese, syrup, vanilla and chocolate, and blend until smooth.   Put the tofu mixture into the piecrust and bake the cheesecake for about 20 minutes, or just until the top firms up. Then place the cheesecake in the fridge to cool. Serve with Soyatoo whipped cream!

Sooooo yummy!

Serves 6