Chocolate Tofu Cheesecake
Indulge in the rich and creamy decadence of this Chocolate Tofu Cheesecake—a vegan dessert that’s as delightful as it is guilt-free. This no-bake style cheesecake features a luscious, velvety filling made from silken tofu blended with melted dark chocolate, a touch of cocoa powder, and naturally sweetened with maple syrup. A crunchy Oreo crust adds the perfect contrast to the smooth chocolate filling, while hints of vanilla and lemon juice elevate the flavors to perfection. With just 20 minutes of prep time and a quick bake for the crust, this dessert is an easy yet impressive treat, ideal for any occasion. Serve it chilled and top with fresh berries or chocolate shavings for an eye-catching presentation. Perfect for chocolate lovers and plant-based eaters alike, this vegan chocolate cheesecake is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 200 grams Oreos or chocolate sandwich cookies (for crust)
- 4 tablespoons Vegan butter or margarine (melted)
- 400 grams Silken tofu (drained)
- 200 grams Dark chocolate (vegan, roughly chopped)
- 2 tablespoons Cocoa powder (unsweetened)
- 5 tablespoons Maple syrup (or agave syrup)
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 175°C (350°F).
Prepare the crust by placing the Oreos or chocolate sandwich cookies into a food processor and pulsing until they form fine crumbs.
Transfer the cookie crumbs to a mixing bowl and stir in melted vegan butter until the mixture resembles damp sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan, making sure to pack it down firmly.
Bake the crust in the preheated oven for 8-10 minutes, then remove and let cool completely.
Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring in between until completely smooth. Set aside to cool slightly.
In a blender or food processor, combine the silken tofu, melted chocolate, cocoa powder, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
Blend the mixture on high speed until smooth and creamy, scraping down the sides as needed.
Pour the chocolate filling over the cooled crust in the springform pan, smoothing out the top with a spatula.
Refrigerate the cheesecake for at least 4-6 hours, or until it sets completely.
Slice and serve chilled. Optionally, garnish with fresh berries, chocolate shavings, or coconut whipped cream.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 24.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
