BAKED CHOCOLATE TOFU CHEESECAKE
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.
Provided by Donna Hay
Categories HarperCollins Dessert Chocolate Tofu Cake Bake Dairy Free Vegan Coconut Peanut Free Freeze/Chill Wheat/Gluten-Free Vegetarian Birthday Christmas
Yield 12 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE
I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.
VEGAN CHOCOLATE CHEESECAKE
Provided by Gina Marie Miraglia Eriquez
Categories Food Processor Chocolate Dessert Bake Thanksgiving Vegetarian Quick & Easy Tofu Chill Vegan Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Make graham cracker crust:
- Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
- Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
- Make chocolate tofu filling:
- Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
- Purée tofu and cocoa in a food processor until smooth.
- Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
- Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
- Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.
TOFU CHEESECAKE
A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.
Provided by Skinnychef86
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
- Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g
CHOCOLATE TOFU CHEESECAKE
Make and share this Chocolate Tofu Cheesecake recipe from Food.com.
Provided by TattooedMamaof2
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Grease a 9-inch springform pan.
- Melt chocolate chips in the microwave or over a double broiler. In a food processor or blender, combine the tofu, melted chocolate, syrup, vanilla and salt; puree until smooth.
- In a small bowl, combine crumbs, cocoa and sugar, stirring until well mixed. Drizzle in oil, and mix thoroughly until well combined. Using your fingers, firmly press into the bottom of your prepared pan. Pour filling over top crust and bake for about 45 minutes. Allow to cool, and chill for several hours.
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