Mini Cocoa Swirl Cheesecakes (vegan)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 8 ounces vegan cream cheese (i used tofutti)
• 1 (12 1/3 ounce) package tofu (mori-nu silken extra firm)
• 1 tablespoon agave syrup
• 6 teaspoons egg substitute (i used ener-g)
• 8 tablespoons warm water (mix with the ener-g)
• 1 teaspoon vanilla extract
• 2 teaspoons cocoa powder (sifted and unsweetened)

Recipe

• 1 preheat oven to 350'f.
• 2 line 12 muffin cups with paper or foil liners.
• 3 blend the tofu and vegan cream cheese in a food processor until smooth and creamy.
• 4 in a small bowl, prepare your egg replacer and mix to combine.
• 5 add the agave, vanilla and prepared egg replacer to the tofu/cream cheese mixture and combine.
• 6 fill each prepared muffin cups to about half full.
• 7 add the sifted coco to the cheese cake mixture that you have left and whisk until well mixed.
• 8 drop the chocolate cheese mixture by heaping
• 9 teaspoons on the top of each of the cheese mixture and fold in and swirl.
• 10 put the ready cheese cakes in a large pan and fill the pan 1/2 way up the sides of the muffin cups. this is called a bain-marie and is often used to help delicate desserts set in the oven and help prevent the top from cracking.
• 11 bake the cheesecakes for 20 minutes until set.
• 12 when done, remove the muffin tin and set on a metal rack to cool to room temperature, then refrigerate the cheesecakes. two hours should be sufficient.
• 13 enjoy.