Nettie Cronish's Chocolate Tofu Cheesecake for Nonbelievers

Discover a dessert so decadent, it will convert even the most skeptical dessert lovers—Nettie Cronish's Chocolate Tofu Cheesecake for Nonbelievers is a dairy-free dream come true. This silky, no-bake cheesecake starts with a buttery graham cracker crust and is topped with a luscious chocolate filling made from silken tofu, melted dark chocolate, and naturally sweet maple syrup. Enhanced with a touch of vanilla extract and optional espresso powder for depth, this guilt-free treat proves tofu’s remarkable versatility in the kitchen. Perfectly chilled and garnished with fresh berries or delicate chocolate shavings, this vegan chocolate cheesecake is an irresistible crowd-pleaser that’s ready in just 20 minutes of prep. Whether you're hosting a dinner party or treating yourself, this refrigerator-friendly masterpiece redefines plant-based indulgence.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 0.25 cups Coconut oil, melted
• 1 block (approximately 350g) Silken tofu
• 1.5 cups Dark chocolate, chopped
• 0.5 cups Maple syrup
• 1 teaspoon Vanilla extract
• 0.5 teaspoons Espresso powder (optional, for deeper flavor)
• 1 pinch Pinch of salt
• 0 optional Fresh berries or chocolate shavings (for garnish)

Directions

Step 1

Prepare the crust: In a medium-sized bowl, combine the graham cracker crumbs with the melted coconut oil. Mix until the crumbs are evenly coated and hold together when pressed.

Step 2

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling.

Step 3

Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl and melt it over a double boiler or in the microwave in 20-second intervals, stirring each time, until smooth. Set aside to cool slightly.

Step 4

In a food processor or high-speed blender, blend the silken tofu until completely smooth and creamy, scraping down the sides as needed.

Step 5

Add the melted chocolate, maple syrup, vanilla extract, espresso powder (if using), and a pinch of salt to the tofu mixture. Blend until fully combined and smooth.

Step 6

Pour the chocolate-tofu mixture over the prepared crust in the springform pan. Spread it evenly with a spatula to ensure a smooth surface.

Step 7

Chill the cheesecake in the refrigerator for at least 4 hours, or until it is firm and set.

Step 8

Once the cheesecake is set, remove it from the springform pan. Decorate with fresh berries or chocolate shavings if desired.

Step 9

Slice and serve! Store leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1175.2g)

Amount per serving	% Daily Value*
Calories	3916.8

Total Fat 199.0g	0%
Saturated Fat 123.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1341.9mg	0%
Total Carbohydrate 488.7g	0%
Dietary Fiber 33.6g	0%
Total Sugars 248.8g
Protein 49.4g	0%

Vitamin D 0IU	0%
Calcium 1534.2mg	0%
Iron 53.4mg	0%
Potassium 2887.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 5.0%

Carbs: 49.6%