Vegan Double Chocolate Cheesecake Muffins

They are one of the classic baked goods of the American coffee chain Starbucks: Double Chocolate Cheesecake Muffins! And in the past, I loved them so, so much! The combination is simple but genius: a juicy double chocolate muffin with a creamy cheesecake filling – Chocolately, refreshing, and super moist. There is no doubt that we definitely had to find a vegan recipe for it!

Making a vegan and juicy chocolate batter is definitely not a problem. We only have to exchange a few simple ingredients and use, for example, vegan butter (you can find it in regular supermarkets, as well as in organic markets - margarine should also work) instead of dairy butter or plant-based milk (such as oat or almond milk) instead of dairy milk. Eggs, which are often used for binding and moisture, are replaced by applesauce, which you can buy in supermarkets or prepare yourself.

For the cheesecake filling, we used plant-based cream cheese, but also silken tofu, which has a significantly higher water content than firm tofu. This means that the cream cheese doesn't get dry and crumbly, but retains by its creamy consistency. If you can't find a vegan cream cheese, you can also make the filling from 100% silken tofu. This also works wonderfully!

We used the silken tofu from Taifun for our recipe and got a really great result! Taifun produces tofu under fair and ecological conditions, made from European soy, that is grown in Germany, France, and Austria - without genetic engineering. The silken tofu consists of just three ingredients: water, soybeans, and coagulant (magnesium chloride). You can find Taifun tofu in organic markets.

Vegan Double Chocolate Cheesecake Muffins

18 muffins
30 minutes (+15 min. waiting time + 25 min. baking time)

Ingredients

Double Chocolate Muffins

  • 100 g plant-based butter
  • 100 g sugar
  • 380 g flour
  • 50 g baking cocoa
  • 8 g baking powder
  • 1 pinch of salt
  • 250 ml plant-based milk
  • 200 g applesauce
  • 100 g dark chocolate

Cheesecake filling

  • 250 g silken tofu (e.g., from Taifun)
  • 150 g plant-based cream cheese
  • 1 vanilla pod
  • 1 pinch of turmeric
  • 30 g sugar
  • 20 g cornstarch

Also

  • 1 tbsp plant-based butter (for greasing)

Instructions

Double Chocolate Muffins

  1. Beat the vegan butter with the sugar in a large bowl until fluffy.
  2. Add the flour, baking cocoa, baking powder, and salt, and mix.
  3. Stir in the plant-based milk and applesauce and mix until you get a creamy chocolate batter.
  4. Finely chop the dark chocolate and fold in.

Cheesecake filling

  1. Open the packaging of the silken tofu and remove the liquid. Place the silken tofu in a small saucepan.
  2. Halve the vanilla pods lengthways, scrape out the pulp with the back of a knife and add to the pot.
  3. Stir in a pinch of turmeric and sugar.
  4. In a small bowl or cup, mix the cornstarch with a little liquid from the saucepan until you get a smooth mass.
  5. Bring the pot to a simmer, stirring constantly.
  6. Stir in the cornstarch mix, simmer for about 1 minute until the mixture thickens and then remove from the heat. Stir continuously with the whisk.
  7. Let the mixture cool down for 15 minutes, then stir in the vegan cream cheese.

Filling & Baking

  1. In the meantime, preheat the oven to 180°C/356°F (circulating air) and line a muffin tin with paper cases.
  2. Fill 2/3 of the paper cases with the chocolate batter.
  3. Put 1-2 teaspoons of the filling on the chocolate dough and "mix in" with a small spoon or fork.
  4. Bake the muffins at 180°C/356°F (circulating air) on the middle rack for 25 minutes.
Zucker ↦ Jagdwurst Donut
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