Saturday, May 12, 2012

Chocolate Tofu Cheesecake

Another recipe for everyone :) So I'm obsessed with cheesecake and this is a tasty vegan alternative. There is another recipe I use but it's more complicated.. and has more ingredients. This is simple and quick

10 oz. barley malt-sweetened chocolate chips or other vegan chocolate chips
2 - 12.3 oz. packages of Mori-Nu Silken Style Tofu, extra firm
1/4 cup maple syrup
1 T. vanilla
1/8 t. salt

1 1/2 cups graham cracker crumbs (approximately one sleeve crushed)
3 T. cocoa powder
1 T. unbleached cane sugar
1/2 cup safflower oil


  1. Begin by pressing the tofu. In a large colander, place a natural unbleached coffee filter, place the two blocks of tofu in the coffee filter, cover the tofu blocks with another coffee filter, place a plate on the top of the coffee filter, and then a heavy can or weight on top of the plate.
  2. Place the colander over a bowl, then place the entire set-up in the refrigerator, and leave to drain for several hours or overnight. Melt the chocolate chips in the microwave or over a double boiler. In a food processor or blender, combine the pressed tofu, melted chocolate chips, and remaining filling ingredients, and puree until smooth.
  3. In a small bowl, combine graham cracker crumbs, cocoa, and sugar, stirring until well mixed. Drizzle in safflower oil, and using your fingers, mix until thoroughly combined.
  4. Firmly press into the bottom of a greased 9-inch springform pan and set aside. Pour filling over top of crust and bake at 325 degrees for 45 minutes.
  5. Allow to cool, and chill, preferably overnight, or for several hours. Garnish with fresh fruit or sliced almonds, if desired.

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