Espresso Chocolate Cheesecakes
- prep time 0 min
- total time 0 min
- serves 12
¾ cup chocolate wafer crumbs (about 10 wafers)
2 tablespoons margarine, melted
8 ounces non-dairy cream cheese, such as Tofutti
12 ounces firm silken tofu
½ cup Silk Light Chocolate soymilk
⅔ cup sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon instant espresso powder
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
fresh berries, if desired
1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper muffin cups.
2. Prepare crust. In a small bowl combine chocolate wafer crumbs and melted margarine. Divide crumbs evenly between muffin cups, (about one tablespoon per cup) and press firmly crumbs into bottom of muffin cups. Bake for 10 minutes and then cool.
3. Prepare filling: In a small saucepan, heat Silk Light Chocolate to a simmer. Remove from heat and whisk in cocoa powder, espresso powder and cornstarch until smooth. Place cream cheese, sugar and silken tofu in a blender or food processor and blend until smooth. Add chocolate mixture, salt, vanilla and almond extract and process until smooth.
4. Divide filling mixture between muffin cups, filling each cup to the top. Bake for 15-20 minutes until filling is set around the edges and slightly jiggly in the center. Cool. Cheesecakes can be covered and store in the refrigerator for 2-3 days. Serve with fresh berries, if desired.