CHOCOLATE TOFU CHEESECAKE

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Chocolate Tofu Cheesecake image

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.

Provided by Kimiemich

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 10h10m

Yield 12

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9-inch spring-form pan.
  • 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.
  • 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.
  • 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 : Calories 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, Sodium 94.4 mg, Sugar 16.2 g

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