Chocolate Tofu-Cheesecake

Posted on 03 Apr 2015

Tofu, or “soybean cheese” as I like to call it, in its “silken” form can be used in dessert—if you follow my “silken tofu = cream cheese” logic.

While this recipe is not quite as rich as my other cheesecake recipe, it’s still delicious and you can feel somewhat better about yourself after eating a couple pieces given tofu’s relative nutritiousness.

Yield 1 cake
Prep Time 10 minutes
Cook Time 40 minutes
Special Equipment springform pan


Amount Ingredient Notes
1 cup graham cracker crumbs any other sweet cookie will do too
~2 tablespoons butter, melted melted
1 brick (250g) soft/silken tofu
1 brick (250g) cream cheese, softened you can use a vegan cream cheese here or double up on the tofu
½ teaspoon vanilla extract
1 egg
1 cup sugar
¼ teaspoon salt
¼ cup cocoa powder
3 tablespoons all-purpose flour
4 oz. (115g) bittersweet chocolate roughly chopped or as chips
1 tablespoon instant coffee optional
sliced strawberries for doing the fancy garnish I’ve done above


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