Espresso Chocolate Cheesecakes

From the Silk test kitchen

Share with your friends ›

Total Time
1 hr
+ 1 hr to chill

Espresso Chocolate Cheesecakes


  • 3/4 cup (175 ml) chocolate wafer crumbs, about 10 wafers
  • 2 Tbsp (30 ml) margarine, melted

Cheesecake Filling

  • 1/2 cup (125 ml) Silk Chocolate soy or almond beverage
  • 2 Tbsp (30 ml) unsweetened cocoa powder
  • 1 Tbsp (15 ml) instant espresso powder
  • 3 Tbsp (45 ml) cornstarch
  • 2/3 cup (150 ml) sugar
  • 8 oz (225 g) non-dairy cream cheese
  • 12 oz (360 g) firm silken tofu
  • 1/4 tsp (1 ml) salt
  • 1 tsp (5 ml) vanilla extract
  • 1/2 tsp (2 ml) almond extract
  • Fresh berries, if desired

Read and review

Espresso Chocolate Cheesecakes

Review it here!

Have you tried this recipe?

Review it here!

  • Prepare crust
  • Preheat oven to 180°C (350°F).
  • Line a 12-cup muffin pan with paper muffin cups.
  • In a small bowl, combine chocolate wafer crumbs and melted margarine (or butter).
  • Divide crumbs evenly between muffin cups (about 1 Tbsp or 15 ml per cup) and firmly press crumbs into bottom of each.
  • Bake for 10 minutes and then cool.
  • Prepare filling
  • In a small saucepan, heat Silk to a simmer.
  • Remove from heat and whisk in cocoa powder, espresso powder, cornstarch and sugar until smooth.
  • Place cream cheese 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.
  • Assemble and bake
  • 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 stored in the refrigerator for 2-3 days.
  • Serve with fresh berries, if desired.