Vegan Chocolate Cheesecake
- Crumb Crust:
- 1/2 cup graham cracker crumbs
- Dash of Splenda or other artificial sweetener
- 1 tablespoon of olive oil
- Filling:
- 1 package silken tofu
- 1 whole squeezed lemon juice
- 2 Tablespoons Splenda or artificial sweetener
- 3 teaspoons cocoa powder
- 1/2 cup chocolate soymilk
Mix graham cracker crumbs, Splenda and olive oil. Coat ramekin around the edges with crumbs. Bake at 325 for 5 minutes. In a blender, mix all filling ingredients until thick and creamy. Pour into 4 small ramekins. Bake at 325 for 15 minutes.