Decadent Chocolate Tofu Cheesecake Recipe (No Bake)

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Indulge in this dark chocolate tofu cheesecake recipe, which features a creamy filling and low-carb nut crust. This no-bake cheesecake is a dairy-free treat for chocolate lovers. 

Keep reading to discover the simple steps to making this vegan tofu cheesecake.

Before losing 125 pounds, I loved traditional cheesecake topped with gooey, sickeningly sweet cherry pie filling. I would buy the grocery store New York style cheesecake box mix and finish it in a couple of days.

Now that I have lost weight and read the labels, I know that cheese cake is loaded with chemicals. So, I created this silken tofu cheesecake recipe and haven’t bought a box mix in years.

Before I show you how to make this sugar free no bake cheesecake, please take a quick second to subscribe to my Intentionally Eat newsletter. It contains tips and recipes to help you live your healthiest life, plus you’ll get a FREE acid/alkaline chart to show you which foods you should eat for optimum health.

😍Why you will love this Tofu Cheesecake Recipe

• Rich & Creamy: Tofu creates a velvety cheesecake filling without dairy.

• Guilt-Free Indulgence: It’s healthier and lower in calories and cholesterol than the real thing.

• Plant-Based Goodness: This vegan version has simple ingredients everyone can enjoy!

If you like this sugar free no bake cheesecake recipe, you will love this coffee cheesecake recipe no bake and this edible dairy free cookie dough recipe. 

📃Ingredients and Substitutions

This simple recipe features a few basic, wholesome ingredients. The printable recipe card below includes the complete list of simple ingredients, quantities, and nutritional daily value information.

Ingredients for Decadent Chocolate Tofu Cheesecake Recipe

Crumbly Crust –

This cheesecake crust recipe without graham crackers offers a healthier alternative to traditional graham crackers. It’s lower in refined sugars and packed with nutrients like healthy fats, fiber, and protein. This crisp gluten-free crust provides a rich flavor and satisfying crunch and aligns perfectly with vegan or plant-based diets. This crust needs to be baked, but if you want a no-bake cheesecake, use this crust recipe.

Old Fashioned Oats: gluten-free if necessary

Pecans: you can sub your favorite nut

Coconut Sugar: you can substitute brown sugar, or monk fruit sweetener or allulose to keep it sugar free.

Melted Coconut Oil

Pure Vanilla Extract: Enhances flavor and adds a warm, aromatic note.

Sea Salt 

Cheesecake Mixture–

Silken Tofu: you can sub regular tofu if necessary. You want a soft tofu rather than an extra firm tofu to have a smooth and creamy filling. 

Almond Butter: you can sub any nut or seed butter

Plant Milk: you can use coconut milk, soy milk, almond milk, or your favorite plant milk. 

Dark Chocolate Chips: be sure to use vegan chocolate chips. You can use sugar free chocolate chips like these. 

Sea Salt

Vanilla Extract

Maple Syrup: you can sub monk fruit sweetened maple syrup to keep it sugar free.

You’ll love these Easy Recipes, too!

The Ultimate Vegan Chocolate Chip Cookies

Simple Vegan Baked Cookies

Sugar Free Peanut Butter Cookies

🥄How to Make this Sugar Free No Bake Cheesecake  

Follow these simple steps for this easy dairy free cheesecake recipe:  

• Gather Ingredients
• Make the crust: You can make this a no bake cheesecake by using this crust or make this pecan oat crust by preheating the oven to 350°F. In a food processor, combine oats, nuts, vanilla, salt, and sugar. Pulse, then gradually add melted coconut oil until the mixture is moist and holds together when pinched. Press mixture into a springform pan. Refrigerate for 10 minutes. Bake for 20-25 minutes or until golden brown. 
• Melt chocolate: Place chocolate chips in a microwave-safe bowl and heat in 20-30 second intervals, stirring between each, until smooth and melted.
• Make cheesecake filling: In a food processor or in a large bowl with a hand mixer, blend together tofu, almond butter, plant milk, melted chocolate chips, salt, vanilla, and maple syrup until smooth. Pour mixture over the crust and chill for at least 4 hours, ideally overnight, to allow it to set and achieve the best texture.
• Serve and enjoy!

Looking for more healthy recipes

Vegan German Chocolate Cake

Vegan Cranberry Bliss Cake

Wacky Chocolate Mug Cake

Fudgy Brownie Bars – A Canned Black Eyed Peas Recipe

🍽️Serving Suggestions

Here are some delicious topping ideas for this tofu cheesecake recipe:

Fresh Fruit: Fresh berries like fresh strawberries, raspberries, blueberries, or blackberries add a burst of flavor.

Chocolate Syrup: Drizzle melted chocolate for an indulgent finish.

Coconut Whipped Cream: Light and fluffy, it adds a creamy texture.

Chopped Nuts: Almonds, walnuts, or pecans for a crunchy contrast.

Caramel Sauce: A sweet drizzle for extra richness.

Fruit Compote: Cooked fruit with sugar for a sweet and tangy topping.

Granola: Adds crunch and a bit of sweetness.

Mint Leaves: Fresh mint can add a refreshing touch.

Crushed Cookies: Use vegan cookies for a textured topping.

Cinnamon or Cocoa Powder: A dusting for extra flavor. 

Feel free to mix and match for your unique personalized presentation! 

❓Others have asked

🍰How to store cheesecake

Storing cheesecake is simple! After it’s fully set, make sure to keep it in the fridge to maintain its texture and freshness. Cover the cheesecake tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing any odors from the fridge.

If you have any leftovers, they can stay in the fridge for about 4 to 5 days. If you want to save them for longer, you can freeze the cheesecake for up to 1-2 months. Just make sure to wrap it well, and when you’re ready to enjoy, thaw it in the fridge overnight for the best results!

❄️Can you freeze a no bake cheesecake?

Yes, you can absolutely freeze a no-bake cheesecake! After preparing the cheesecake, just make sure you let it set in the fridge first.

Once it’s firm, skip any toppings like fruit or whipped cream, and wrap it tightly with plastic wrap or an airtight container. You can freeze it for about 1 to 2 months.

When you’re ready to enjoy it, just pop it in the fridge and let it thaw slowly—either for a few hours or overnight. That way, it’ll still have that creamy texture when you serve it!

Recipe

If you like this recipe, please leave a 5-star rating and tell me how it went in the comments below. I love hearing from you!

Before I say goodbye, I encourage you to take a moment to find out how I went from obese with a crippling back injury to 125-pound lighter -discover my transformation into a health coach!

About The Author

Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.

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​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.