Photo: Toa Heftiba
Vegan Chocolate Swirl Cheesecake with Chocolate Cookie Crust
9 ingredients
30 min + 1 hr
8
openrecipes
A vegan healthy cheesecake swirled with chocolate and with a crispy cookie crust!
Estimated Nutrition (whole recipe, rough)
1296
Calories
27g
Protein
50g
Fat
187g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Agave | 1 tsp (7g) | 21 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE CRUST:
- ⅓ cups Vegan Chocolate Cookies Or Wafers
- 2 cups Agave Nectar Or Maple Syrup
- 1 can FOR THE FILLING:
- ½ cups Raw Cashews, Soaked For At Least 4 Hours
- 2 Tablespoons (about 13 1/2 Oz. Size) Full-fat Coconut Milk
- 2 teaspoons Maple Syrup
- 1 cup Corn Starch Or Potato Starch
- 2 Tablespoons Vanilla Extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes