Ingredients for Chocolate Tofu Cheesecake
- 12 ounces semi-sweet chocolate chips
- Extra Firm Silken Tofu
- Maple Syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Graham Cracker Crumbs
- Cocoa Powder
- 1/4 cup granulated sugar
- Vegetable Oil
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How to Make Chocolate Tofu Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- Melt 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth, or in a double boiler.
- In a food processor or blender, combine 1 (14-ounce) package silken tofu, the melted chocolate, 1/2 cup maple syrup, 1 teaspoon vanilla extract, and a pinch of salt.
- Puree until completely smooth and creamy.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup unsweetened cocoa powder, and 1/4 cup granulated sugar. Stir until well combined.
- Drizzle in 2 tablespoons melted coconut oil (or other oil) and mix thoroughly until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to create the crust.
- Pour the chocolate tofu filling over the crust.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
87g
Fat
29g
Carbs
10g
