Decadent Chocolate Tofu Cheesecake Recipe (No Bake)
Indulge in this dark chocolate tofu cheesecake recipe, which features a creamy filling and low-carb nut crust. This sugar free no bake cheesecake is a dairy-free treat for chocolate lovers.
Servings 12 servings
Calories 350kcal
Equipment
Ingredients
Crust
Tofu Cheesecake Filling
- 12 ounces tofu, silken
- 12 ounces dark chocolate chips*, melted
- 1/2 cup almond butter*
- 1/2 cup almond milk*
- 2-4 Tbsp monk fruit sweetened maple syrup*
- 1 tsp vanilla extract
- 1 pinch sea salt
Instructions
Make Crust
- Prepare crust: Make this no bake crust or follow these directions.
- Toast Pecans: Preheat the oven to 350°F. Spread the pecans on a baking sheet in a single layer and bake for 5-10 minutes, stirring halfway. This step is optional.
- Make Crust: 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.
Make Tofu Cheesecake Filling
- Melt chocolate: Place chocolate chips in a microwave-safe bowl and heat in 20-30 second intervals, stirring between each, until smooth and melted.
- Blend ingredients: 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 into crust: 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!
Notes
The Nutritional Information is only an estimate based on the toasted pecan crust. The accuracy of this recipe may differ depending on the ingredients you use.
Tips:
*You can use this no bake crust to make this a no-bake cheesecake. Otherwise, follow the recipe above.
*Pecans - you can use your favorite nut and choose to toast them for added flavor or skip the toasting.
*Allulose - you can use your favorite sugar or sugar substitute.
*Dark Chocolate Chips – use sugar-free dark chocolate chips for a low carb cheesecake.
*Almond Butter- or use your favorite drippy nut or seed butter.
*Almond Milk - or use your favorite plant based milk.
*Monk Fruit Sweetened Maple Syrup - or use traditional maple syrup, but it won't be sugar free.
How to store cheesecake:
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 good for about 4 to 5 days in the fridge. If you want to save it 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.
You'll love this no bake coffee cheesecake recipe, too!
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 24g | Protein: 7g | Fat: 25g | Fiber: 5g