This cheesecake is amazing.
A crunchy homemade chocolate cookie crust that is better and less processed than Oreos.
A lightened up cheesecake layer made with Greek yogurt.
A light and smooth vegan chocolate mousse layer made with tofu (that you totally cannot taste).
A rich and smooth vegan chocolate ganache smothered on top.
It seems like a bit of a process, but it is worth every step. Each layer together is great, but everything together is amazing! Short on time? Make it one less layer. Cheesecake with chocolate ganache? Chocolate mousse with ganache? Cheesecake with chocolate mousse on top? All of them sound almost just as perfect to me.
Skinny Chocolate Ganache Mousse Cheesecake with Homemade Chocolate Cookie Crust
(Better than Oreos) Chocolate Cookie Crust (Vegan)
1/4 cup Zulka pure cane sugar*
1/8 cup Monk fruit sugar*
1/3 cup whole wheat flour
1/3 heaping cup cocoa powder
1/2 pinch salt
1/4 cup coconut oil, melted (or butter)
Preheat oven to 325 degrees F.
Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted coconut oil into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch springform pan.
Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.
*Feel free to sub 1/2 cup granulated sugar
Cheesecake (Not vegan)
2 8-oz packages of Neufchatel cream cheese
1/2 cup sugar (I use Zulka pure cane sugar)
1/4 teaspoon salt
1/2 teaspoon white whole wheat flour
1 teaspoon vanilla
2 eggs, room temp
6 oz nonfat Greek Yogurt
Beat cream cheese until light and fluffy, about four minutes. Add sugar, salt, and flour and continue to beat until smooth. Add the vanilla. Add eggs one by one, beating for a full minute after each addition. Add yogurt and mix until just combined–try not to over mix!
Scrape the cheesecake batter into the prepared crust. Bake the cheesecake for about 50 minutes, at which point the top will be slightly browned. Let cheesecake layer cool.
Chocolate Mousse (Vegan)
1 package MoriNu Silken Lite Firm Tofu
1/2 cup unsweetened vanilla almond milk
1 tablespoon vanilla
1/8 teaspoon salt
3/4 to 1 cup chocolate, melted (I like to use 60% Ghirardelli chocolate chips)
Blend tofu and almond milk in a food processor. Add vanilla and salt, and blend. Add in the melted chocolate (I let the chocolate cool a little bit so it doesn’t harden once it hits the mixture in food processor). Spread on top of the cooled cheesecake layer. Place cake in the fridge while you make the ganache.
1/2 cup dark chocolate chips
1/3 cup unsweetened vanilla almond milk
1 tablespoon coconut oil
Melt all ingredients together in 30-second increments. Mix until blended. Allow chocolate mixture to cool at room temperature until it thickens. Poor over top of chilled cheesecake.
Store chilled in the refrigerator.