Recipe by Kimiemich
"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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2 (14 ounce) packages
extra firm tofu, drained and cubed
1 (8 ounce) package
cream cheese, softened
cold butter, cut into cubes
crystallized sugar cane juice (such as Sucanat®)
unsweetened cocoa powder
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Tofu Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 169
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