Baked Chocolate Tofu Cheesecake
Don’t let the tofu scare you. This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. The perfect recipe to have up your sleeve for any vegan or dairy-free friend.
Keywords
- donna hay
- recipes
- everyday fresh
- everyday fresh meals in minutes
- CSR Sugar
- baked cheesecake
- chocolate
- tofu
- dairy-free
- dairy free
- cheesecake
- gluten free
- gluten-free
- vegan cheesecake
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Cooking tools:
- Food processor
- Springform pan
- Parchment paper
- Oven
- Mixing bowl
- Saucepan
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- blueberries, halved, to serve
- whipped coconut cream, to serve (optional)
- ⅔ cup (50g/1¾ oz) desiccated coconut
- ⅔ cup (160g/5½ oz) cashew butter
- ¼ cup (60ml/2 fl oz) pure maple syrup
- 500g (1 lb) silken tofu, at room temperature
- ⅔ cup (160g/5½ oz) firmly packed brown sugar
- 200g (7 oz) dark (70% cocoa) chocolate, melted and cooled slightly
- 2 tablespoons cocoa powder
- 1½ tablespoons cornflour (cornstarch)
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