Decadent Double Chocolate Tofu Cheesecake
This irresistible dessert tastes so amazing nobody will suspect tofu replaces the cream cheese. For a fancy presentation, drizzle melted chocolate over the top and add fresh raspberries.
Nathan Lambrecht
Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 9 ounces (1 package) chocolate wafer cookies, crushed (about 2 cups)
- ¼ cup unsalted butter, melted
- 21 ounces (about 1 ½ packages) medium-firm tofu, drained and pat dry
- 1 ¾ cups semisweet mini chocolate chips, divided
- ¾ cup unsweetened cocoa powder
- ½ cup white sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- 2 tablespoons lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350 degrees.
- Mix together the cookie crumbs and butter. Press the mixture over the bottom and slightly up the side of an ungreased 9-by-3-inch springform pan. Set aside.
- Microwave ¾ cup of the chocolate chips in a glass bowl at 30-second intervals to melt the chocolate. Stir after each interval.
- Using a food processor, combine the tofu, cocoa powder, sugar, vanilla extract, vegetable oil, lemon juice and melted chocolate. Blend until smooth, about 2 minutes.
- Pour the cheesecake mixture directly into the pie crust and spread evenly.
- Bake in the oven until cheesecake is firm to the touch, about 20 to 25 minutes. Remove from the oven to cool at room temperature. Refrigerate until the entire cheesecake is chilled.
- Repeat step three to melt the remaining chocolate chips. Drizzle over the cheesecake and top with raspberries.
Nutrition Information
Calories: 456|Sugar: 37g|Sodium: 171mg|Fat: 25g|Saturated fat: 11g|Carbohydrates: 56g|Fiber: 8g|Protein: 12g|Cholesterol: 13mg|
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