Photo: Toa Heftiba
Chocolate Tofu Cheesecake
10 ingredients
20 min + 1 hr 20 min
12 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
913
Calories
20g
Protein
68g
Fat
58g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Tofu | 100g firm | 76 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (14 ounce) packages extra firm tofu, drained and cubed
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup cold butter, cut into cubes
- 1/4 cup crystallized sugar cane juice (such as Sucanat®)
- 1/4 cup unsweetened cocoa powder
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes