Chocolate Tofu Cheesecake
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Description
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.
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
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.
Nutrition Facts
serving: 12 servings
calories: 267.5 kcal
carbohydrates: 20 g
protein: 7.5 g
saturated fat: 11.4 g
cholesterol: 44.3 mg
sodium: 94.4 mg
fiber: 0.8 g
sugar: 16.2 g