Daiya Chocolate Cheezecake

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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First, happy National Cheese Lovers Day (who knew?). We are glad to be able to celebrate with such delicious, healthy, and compassionate options, and we hereby thank all those who are bringing such delicious vegan cheeses to the marketplace.

And, since we’re celebrating: Chocolate Cheesecake.

A while back we reviewed Daiya’s New York Style cheezecake, and we loved it. We couldn’t wait to sample the chocolate version, which we’re happy to report is even better (we didn’t think it was possible).

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This chocolate version has the same rich, delectable creaminess — along with the amazingness of chocolate.

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Remember these come frozen, so you need to give them at least 6 hours to thaw (it’s very disappointing when you don’t remember in time, as I have learned). After a few hours in the fridge, this beautiful cheesecake is ready to go…and it’s not likely to last long on the plate.

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This is a dessert any omnivore would love — it would be gorgeous drizzled with vegan chocolate, and impossible to tell from the “real thing.”