Decadent Chocolate Cheesecake!
This super simple cheesecake is a crowd pleaser! (Even our dairy lovers have been fooled!)
We prepare it with caffeine free cocoa powder and non-hydrogenated dairy-free margarine.
Filling:
12 ounces non-dairy cream cheese substitute
4 Tbls. chocolate soy milk
1 cup sugar
1/2 cup unsweetened cocoa powder
3 eggs
Crust:
1 1/2 cups chocolate graham cracker crumbs
6 Tbls. melted margarine
1. Preheat the oven to 350 with a cookie sheet inside.
2. Prepare your crust first, by combining the cracker crumbs and margarine in a bowl. Press the crumbs into the bottom and sides of a 9-inch pie plate.
Bake the crust for approximately 8 minutes.
3. Beat the cream cheese and sugar till it's smooth, then blend in the eggs one at a time and finally the cocoa powder and soy milk. Pour the creamy mixture into the crust and bake on your preheated cookie sheet for 25-30 minutes. Take it out when the center is set.
4. After it cools you can add some shaved chocolate and dairy-free whipped topping. It's also great with strawberries or raspberries. Either way it's very decadent!