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Chocolate Tofu Cheesecake

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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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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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.
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