Tofu Cheesecake

Tofu Cheesecake


17 people made this

Tofu and soy milk are used instead of cream cheese and eggs in this delicious vegan cheesecake. Decorate with strawberries if desired.


Serves: 12 

  • 1 cup (170g) ground almonds
  • 1 cup (120g) wholemeal flour
  • 150g margarine
  • 670g firm tofu
  • 1 1/2 cups (100g) demerara sugar
  • 7 tablespoons unsweetened cocoa powder
  • 1/4 cup (60ml) sunflower seed oil
  • 1/2 cup (125ml) soy milk
  • 1/4 cup (60ml) dark rum
  • 1 1/2 teaspoons vanilla essence

Preparation:30min  ›  Cook:1hour15min  ›  Ready in:1hour45min 

  1. Preheat oven to 170 degrees C. In a medium bowl, combine ground almonds and wholemeal flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm springform pan.
  2. In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
  3. Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

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