Baked Chocolate Tofu Cheesecake

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)

Donna Hay12 servingsSource

dessert cheesecake tofu chocolate coconut cashew dairy free vegan vegetarian gluten free easy baking food processor cookbooks harper collins

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)

Method

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. Head this way for more of our best tofu recipes →