Chocolate Espresso Cheezecake

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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 foodservice@daiyafoods.com.

Ingredients

12 vegan, gluten-free chocolate sandwich cookies
3 1/2 tbsps vegan block butter, not spread
Filling
300 grams vegan dark chocolate
350 grams Daiya Feta Style Block
1 cup Daiya Plain Cream Cheeze Style Spread
1/3 cup maple syrup
1 tsp vanilla
2 tbsps espresso, or 1 tsp espresso powder dissolved in 2 tbsps water
1/2 cup gluten-free oat milk
1 tbsp cocoa powder

Instructions

Crust

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.

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.

Tips for cooking with Daiya

23 min

Total Time

20 min

Prep Time

3:30 min

Cook Time

8-10

Servings