Silken Tofu and Dark Chocolate Cheesecake
A luxuriously smooth, dairy-free dessert that combines the protein of silken tofu with rich dark chocolate for a melt-in-your-mouth texture without the heavy cream. This no-bake cheesecake is perfect for those seeking a decadent yet lighter alternative to traditional recipes.
Ingredients
Ingredients
- 1.5 cups chocolate graham cracker crumbs ensure dairy-free if vegan
- 4 tbsp coconut oil melted
- 16 oz soft silken tofu drained of excess water
- 10 oz dark chocolate chips at least 60% cacao
- 0.5 cup maple syrup grade A or B
- 1 tsp pure vanilla extract high quality
- 1 pinch sea salt to enhance chocolate flavor
- 1 tbsp unsweetened cocoa powder for dusting
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, let the cheesecake sit at room temperature for 10 minutes before slicing. You can substitute the graham cracker crust with a crushed nut and date crust for a gluten-free version.