Chocolate Cheesecake Pie is a portable little cakes are so much fun, especially for kids and parties.

Ingredients 

CRUST

1 Make-Your-Own Crust

(page 88) made with chocolate

cookies, prepared in a 9-inch

pie pan

FILLING

1½ cups firm silken tofu, well

drained

1 cup soy cream cheese

1 cup nondairy chocolate

chips, melted

1 cup minus 2 tablespoons

granulated sugar

3 tablespoons unsweetened

cocoa powder

1 teaspoon cornstarch

1 teaspoon vanilla extract

Method 

Preheat the oven to 350 degrees F. 

Combine all the filling ingredients in a food processor or blender and process until smooth and creamy. 

Pour into the cooled crust. Bake for 55 minutes, or until the edges are set. Cool, cover loosely, and refrigerate for 8 to 12 hours before serving. Store leftovers loosely covered in the refrigerator.

Chocolate Cheesecake: Prepare the crust in a 9-inch springform pan and double the filling recipe. Bake for 1 hour and 10 minutes, or until the edges are set but the center is not completely firm.

Tips 

For some texture in the cheesecake filling, don’t melt some or all of the chocolate chips. Process them with the other filling ingredients until they are coarsely ground.