Rum and Chocolate Cheesecake

  • Recipe By
  • Published Aug 22nd
  • Ready In3h
  • Servings12
  • Calories387
This vegan cheesecake tastes wonderful just as it is without any decoration, but you may wish to arrange halved strawberries or other fruits around the rim and sprinkle chopped nuts in the center.

Rum and Chocolate Cheesecake Ingredients

The following are the ingredients needed to make delicious Rum and Chocolate Cheesecake for 12 servings:

  • 1 cup ground almonds
  • 1 cup whole wheat flour
  • 2/3 cup vegan margarine
  • 2 (12 ounce) packages firm tofu
  • 1 1/2 cups demerara sugar
  • 7 tablespoons unsweetened cocoa powder
  • 1/4 cup sunflower seed oil
  • 1/2 cup soy milk
  • 1/4 cup dark rum
  • 1 1/2 teaspoons vanilla extract

Rum and Chocolate Cheesecake Cooking Instructions

  • Prep30m
  • Cook1h 15m
  • Ready In3h

To cook Rum and Chocolate Cheesecake, you need about 30 minutes of preparation time. The time needed to cook this Rum and Chocolate Cheesecake is about 1 hour 15 minutes , and you can serve your Rum and Chocolate Cheesecake within 3 hours . The following are the steps to cook Rum and Chocolate Cheesecake easily:

  1. 1 Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
  2. 2 In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
  3. 3 Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

Nutrition Facts

Per Serving: 387 calories; 27.4 grams of fat; 23.4 grams of carbohydrates; 14.4 grams of protein; 0 milligrams of cholesterol; 131 milligrams of sodium.

  1. May 6th 2009

    This cheese cake definitely had a tofu aftertaste. The first bite did put me off, but after a couple more nibbles, I started to get used to it. It was extremely dense and moist. I opted to u ...

  2. May 6th 2008

    This is a flawless recipe. I have been baking for years, but this was my first vegan dessert. The batter is creamy and easy to work with, and the proportions of ingredients are right on. ...

  3. Apr 15th 2007

    The chocolate part of the cheesecake is very good, but the vanilla part has a noticeable tofu taste. Unless you really like the taste of tofu for dessert, I would recommend increasing the c ...

  4. Mar 15th 2007

    This is good, but you could definitely taste the tofu in the recipe as posted. I tried it again, substituting creme de menthe for the rum, and it was much yummier.

  5. Jan 4th 2007

    This is great cake. I made it just as the recipie said and I didn't get any fancy swirling patterns, but I wasn't hoping for any anyway.

  6. Nov 15th 2006

    While I'm not a fan of "not cheesecake" this worked for my guests. As for the design...split your batter before adding your flavor so you end up with vanilla and ... Pour one cup into the p ...

  7. Oct 22nd 2006

    That photograph is gorgeous. How did you make the cheesecake with rings?

  8. Oct 18th 2006

    As a cheese fiend and dairy lover, I don't normally make vegan desserts unless it's a special request. This one is so beautiful, it's hard for anyone to resist. Nice job. (I did use butter i ...

  9. Aug 11th 2003

    The best non - diary cheesecake I hace ever had!!!!!!!!! Many thanks for sharing it,Winnie! Best regards, Kata