baked chocolate tofu cheesecake

  • blueberries, halved, to serve
  • whipped coconut cream, to serve (optional)

base

  • cup (50g/1¾ oz) desiccated coconut
  • cup (160g/5½ oz) cashew butter
  • ¼ cup (60ml/2 fl oz) pure maple syrup

filling

  • 500g (1 lb) silken tofu, at room temperature
  • cup (160g/5½ oz) CSR firmly packed brown sugar
  • 200g (7 oz) dark (70% cocoa) chocolate, melted and cooled slightly
  • 2 tablespoons cocoa powder
  • 1½ tablespoons cornflour (cornstarch)
  1. Preheat oven to 160°C (325°F). Line a 22cm (8½ inch) round springform cake tin with non-stick baking paper.
  2. 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.
  3. 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.
  4. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream. Serves 12

DONNA’S TIP
+ Don’t let the tofu scare you. This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. The perfect recipe to have up your sleeve for any vegan or dairy-free friend.

Photography: Con Poulos

RATE THIS RECIPE:
Reader ratings (1.00) 14321
donna hay team

Hi S K, we haven’t tested the recipe with almonds, however, if you give it a go, let us know how you go.

S K

Can the base be made with another type of nut, such as almond? We have a cashew allergy in the house.

Shea Magendans

This is the best cheesecake I have ever made!! Thank you. So creamy 10/10

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