Vegan Chocolate Cheesecake

submitted by amanda

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.


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