Chocolate Tofu Cheesecake recipe

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Ingredients

2 (14 ounce) packages extra firm tofu, drained and cubed
1 (8 ounce) package cream cheese, softened
¾ cup maple syrup
¼ cup coconut oil
¼ cup cold butter, cut into cubes
¼ cup crystallized sugar cane juice (such as Sucanat®)
¼ cup unsweetened cocoa powder
1 egg
2 teaspoons vanilla extract
1 teaspoon almond extract

Nutrition Info

267.5 calories
carbohydrate: 20 g
cholesterol: 44.3 mg
fat: 18.8 g
fiber: 0.8 g
protein: 7.5 g
saturatedFat: 11.4 g
servingSize: -
sodium: 94.4 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch spring-form pan.

  2. Blend tofu, cream cheese, maple syrup, coconut oil, cold butter, sucanat, cocoa powder, egg, vanilla extract, and almond extract in a blender or food processor until smooth, pour into prepared spring-form pan.

  3. Cover the bottom of the pan with aluminum foil and place it into a pan at least 1 inch larger than the spring-form pan. Pour about 1/2 inch water into the larger pan.

  4. Bake in the preheated oven until mostly set, about 1 hour and 20 minutes, cool at room temperature until just warm before chilling completely in refrigerator, 8 hours to overnight.

Recipe Yield

12 servings

Recipe Note

Not quite vegan, but tofu does make up the bulk of the creaminess in this lower-fat, higher-protein crustless version of chocolate cheesecake. Be sure to refrigerate the cake overnight for best outcome. You may want to make a cookie-crust with crushed Oreo® cookies and butter. Using a high-quality cocoa powder will greatly improve your results.

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