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This decadent cheezecake is made with cream cheeze and our feta style block for a rich bite. A shot of espresso deepens its chocolate flavor. It comes together quickly in a food processor with no baking required — bookmark this beauty for the holidays! To request this recipe in industrial servings and measurements, email firstname.lastname@example.org.
Line the bottom and sides of an 8” cheesecake tin with parchment paper.
Blitz the cookies and sea salt in a food processor for 30 seconds. Add the vegan butter and blitz again until incorporated. The mixture should stick to your fingers when you touch it.
Firmly and evenly press the cookie mixture onto the lined cheesecake tin and allow it to set in the freezer while you prep the filling.
Melt the chocolate on a double boiler on the stove, or in a heatproof bowl over simmering water until smooth.
Into a blender, crumble the Feta Style Block, and add the cream cheeze, maple, vanilla, espresso, milk, and salt. Blend on high until smooth.
Add the chocolate and cocoa powder and continue to blend until incorporated.
Pour the filling into the prepared pan and set in the fridge for 3 to 4 hours or preferably overnight. When ready to serve, carefully remove the cheezecake from the tin and cut into slices and serve.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.