Baked Vegan Zebra Cheesecake
Ingredients
- 400g vegan choc cookies
- 100ml softened coco oil or vegan butter
- 300g silken tofu
- 300g vegan cream cheese
- 200g coconut yoghurt
- 100ml maple syrup
- pinch of salt
- 150g vegan dark chocolate, melted + dash of water
- 150g vegan white chocolate, melted + dash of vanilla
Preparation
Preheat oven to 160C or 320F. Or preheat your rice cooker
Crust: Add the cookies to a food processor. Process til small crumbs. Add the oil/butter and process til combined
Line your cake or rice cooker tin
Press the cookie mixture against the bottom and sides to form a crust. If the mixture falls apart, refrigerate it and try again
Filling: Add the tofu, cream cheese, yoghurt, maple syrup and salt to the food processor. Process until smooth
Separate the filling into 2 bowls. Mix the dark chocolate and water into one bowl. Mix the white chocolate and vanilla into the other
Assemble: Dollop a spoonful of the white batter in the middle of the crust. Dollop a spoonful of the brown batter on top. Repeat
Cook the cheesecake in an oven for 45 min or rice cooker for 65 min
Let the cheesecake sit for 2 hours then chill overnight
To remove, run the sides under warm water and pull out
