Chocolate Tofu Cheesecake Recipes

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BAKED CHOCOLATE TOFU CHEESECAKE



Baked Chocolate Tofu Cheesecake image

This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more plant-based diet.

Provided by Donna Hay

Categories     HarperCollins     Dessert     Chocolate     Tofu     Cake     Bake     Dairy Free     Vegan     Coconut     Peanut Free     Freeze/Chill     Wheat/Gluten-Free     Vegetarian     Birthday     Christmas

Yield 12 servings

Number Of Ingredients 13

Base:
⅔ cup (50g or 1¾ oz) desiccated coconut
⅔ cup (160g or ½ oz) cashew butter
¼ cup (60ml or 2 fl oz) pure maple syrup
Filling:
500g (1 lb) silken tofu, at room temperature
⅔ cup (160g or 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)
Toppings:
Blueberries, halved
Whipped coconut cream (optional)

Steps:

  • Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
  • To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

TOFU CHEESECAKE



Tofu Cheesecake image

A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.

Provided by Skinnychef86

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 2h30m

Yield 8

Number Of Ingredients 7

2 (12 ounce) packages extra firm tofu, drained and cubed
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
  • Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g

EASY CHOCOLATE TOFU PIE



Easy Chocolate Tofu Pie image

A dead ringer for a chocolate cream pie, only without the dairy.

Provided by Siobhan Connally

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 40m

Yield 8

Number Of Ingredients 6

1 pound silken tofu
½ cup unsweetened cocoa powder
1 cup white sugar
1 tablespoon vanilla extract
½ teaspoon cider vinegar
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
  • Bake in preheated oven for 25 minutes.
  • Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 49.2 g, Fat 9.7 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 174.7 mg, Sugar 37.5 g

VEGAN CHOCOLATE CHEESECAKE



Vegan Chocolate Cheesecake image

Provided by Gina Marie Miraglia Eriquez

Categories     Food Processor     Chocolate     Dessert     Bake     Thanksgiving     Vegetarian     Quick & Easy     Tofu     Chill     Vegan     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

For graham cracker crust:
1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
3 tablespoons sugar
4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
For chocolate tofu filling:
2 1/4 cups sugar, divided
1/3 cup water
8 ounces bittersweet chocolate (no more than 60% cacao), chopped
2 (1-pound packages silken tofu, drained
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 (8-ounces) containers soy cream cheese at room temperature
1 teaspoon pure vanilla extract
Rounded 1/4 teaspoon salt
Equipment: a 9-inch springform pan

Steps:

  • Make graham cracker crust:
  • Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
  • Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
  • Make chocolate tofu filling:
  • Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
  • Purée tofu and cocoa in a food processor until smooth.
  • Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
  • Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
  • Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

CHOCOLATE TOFU CHEESECAKE



Chocolate Tofu Cheesecake image

Make and share this Chocolate Tofu Cheesecake recipe from Food.com.

Provided by TattooedMamaof2

Categories     Cheesecake

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9

10 ounces chocolate chips
2 (12 1/3 ounce) packages mori-nu extra-firm silken tofu
1/4 cup maple syrup
1 tablespoon vanilla
1/8 teaspoon salt
1 1/2 cups graham cracker crumbs
3 tablespoons cocoa powder
1 tablespoon sugar
1/2 cup vegetable oil

Steps:

  • Preheat oven to 325°F Grease a 9-inch springform pan.
  • Melt chocolate chips in the microwave or over a double broiler. In a food processor or blender, combine the tofu, melted chocolate, syrup, vanilla and salt; puree until smooth.
  • In a small bowl, combine crumbs, cocoa and sugar, stirring until well mixed. Drizzle in oil, and mix thoroughly until well combined. Using your fingers, firmly press into the bottom of your prepared pan. Pour filling over top crust and bake for about 45 minutes. Allow to cool, and chill for several hours.

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING



Chocolate Cheesecake with a Strawberry Topping image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup chocolate graham cracker crumbs (about whole 4 crackers)
2 cups full fat cottage cheese, such as Daisy
One 8-ounce package light cream cheese, softened
3 large eggs
3/4 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
One 10-ounce bag frozen strawberries
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon water
Pinch kosher salt
1 teaspoon vanilla extract

Steps:

  • For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
  • In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
  • For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
  • Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
  • Serve the cheesecake cold, topped with the strawberry sauce.

CHOCOLATE TOFU CHEESECAKE



Chocolate Tofu Cheesecake image

I checked out this great cookbook from the library, The Juan-Carlos Cruz Calorie Countdown Cookbook. I saw this recipe, and marked it to save, before I return the book. I haven't made it as of this posting, but I love cheesecake, and if I can find a way (or recipe) to make it so it is just as good with less fat, then I'll give it a shot!

Provided by Greeny4444

Categories     Cheesecake

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 12

cooking spray
1 1/2 cups chocolate graham cracker crumbs (made from about 2 1/2 c broken chocolate graham crackers)
2 tablespoons canola oil
1/4 cup coffee liqueur, such as Kahlua
1/2 lb firm tofu
1/2 cup part-skim ricotta cheese
2 tablespoons light cream cheese
1/3 cup pure maple syrup
1/2 cup Splenda Sugar Blend for Baking
2 large egg whites
1 large egg
1/4 cup cocoa powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch springform pan with cooking spray and line with parchment. Spray the parchment.
  • Mix the graham cracker crumbs with the canola oil and 1 Tablespoon of the coffee liqueur. Press into the prepared pan in a single layer.
  • In a food processor fitted with the steel blade, blend together the tofu, remaining 3 tablespoons of coffee liqueur, the ricotta, cream cheese, maple syrup, Splenda, egg whites, egg, and cocoa powder until smooth. Pour into the pan.
  • Bake 1 hour, or until set.
  • Turn off the heat and allow to sit in the oven for 30 minutes.
  • Remove from the oven and allow to cool completely on a wire rack, then refrigerate overnight.

Nutrition Facts : Calories 168.5, Fat 6.2, SaturatedFat 1.7, Cholesterol 24.5, Sodium 48.1, Carbohydrate 22.3, Fiber 0.9, Sugar 14.5, Protein 5.3

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