Name: Baked Chocolate Tofu Cheesecake
Yield: 12 servings
Ingredients: 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; 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); Blueberries, halved; Whipped coconut cream (optional)

Chocolate tofu cheesecake topped with whipped cream and fruit on a serving platter.

Recipes and styling: Donna HayPhoto by Con Poulos

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.

Recipe information

Yield
12 servings

Ingredients

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)

Preparation

Step 1
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.
Step 2
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.

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