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."
Watch video tips and tricks
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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make sinfully rich and chocolaty cheesecake.
Show-stopping cheesecake stars cream-filled chocolate sandwich cookies.
Chocolate cheesecake gets a delicious Irish makeover.