Beauty Bar Chocolate "Cheese" cake: so creamy & delicious it's hard to believe it's vegan, gluten-free, sugar free & good for your skin!
Servings: 8
Author: Portlandia Pie Lade
Ingredients
12ounceFollow Your Heart vegan cream cheese (1-1/2 containers)
160-gmpackage Beauty Bar Chocolate (each box is about 2.11 ounces, 9 individual squares)See notes below for additional chocolate
2tablespoonsEarth Balance Butter
1/4cupLakanto classic sweetener with monk fruit extract*** (only if using additional unsweetened cocoa)See notes below (may substitute 1/4 cup pure cane powdered sugar)
1/4cup unsweetened cocoa powder*** (only if using in combination with monk fruit)See notes below
1teaspoonpure vanilla extract
1-3/4cupsSo Delicious whipped topping, thawed
1preparedgluten-free chocolate cookie crust
Instructions
In a microwave safe bowl, melt the Beauty Bar Chocolate and 2 tablespoons of Earth Balance Butter for 20 seconds, stir, and if not completely melted after stirring microwave 5 to 10 seconds more. Set aside.
In a large bowl, using an electric mixer, beat the vegan cream cheese at high speed for about 2 minutes until creamy.
Add the melted chocolate & butter in a stream into the vegan cream cheese mixture with the electric mixer running, until chocolate is fully incorporated
*** If using, add the unsweetened cocoa and monk fruit powder and beat until very creamy.
Add the So Delicious whipped topping and use mixer to beat in. The filling is creamy, but too stiff to fold in whipped topping; you will need to use the electric hand mixer.
Spread into prepared crust and refrigerate for 1 hour before serving. Serve with additional whipped topping if desired.
Notes
*** If you want to use only Beauty Bar Chocolate, omit the monk fruit and unsweetened cocoa. Melt half of an additional Beauty Bar Chocolate and beat into filling as above. For gluten free crust, Glutino brand has gluten free sandwich cookies to make the perfect pie crust.