Dairy-free Chocolate Cheesecake

vegan chocolate cheesecake

Now, obviously you can’t make a really authentic cheesecake if you don’t eat dairy – you do need plenty of cream cheese after all! I’ve made plenty with soya cream cheese which makes a fantastic fruity cheesecake. This chocolate based recipe is pretty inspired as it’s made made using silken tofu, which was kindly supplied by Mori-Nu. It’s a particularly versatile and good quality tofu and my preferred brand of choice when either making savoury dishes such as salt and pepper tofu, or a sweet dish as found here.

The tofu base is quite a revelation, on first reading it doesn’t sound good does it? Tofu cheesecake, it sounds bland and a bit meh. But in fact the results are inspired and delicious. The texture is as smooth and creamy as a cheesecake should be and the chocolate flavour is happily soaked up by the tofu to make a wonderfully rich and decadent filling. All this from six simple ingredients, you can’t go wrong with that!

chocolate cheesecake

Dairy-free Chocolate Cheesecake

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

dairy-free, egg-free chocolate cheesecake

makes one 12 inch cheesecake, enough to serve at least 8

200g crushed biscuits, I used Lotus Caramalised Biscuits

50g dairy-free spread, melted

350g pack firm silken tofu

170g dairy-free chocolate, such as Kinnerton

4 tbsps golden syrup/maple syrup (or use honey if you’re not vegan)

1 tbsp sunflower oil

grated chocolate to decorate

  1. Melt the dairy-free spread and stir into the crushed biscuits. Press into the bottom of a loose base tart tin. Place in the fridge to set.
  2. Meanwhile, in a blender pulse the silken tofu with the syrup/honey until smooth.
  3. Melt the chocolate and oil together either over a bain-marie or in a microwave. Stir until smooth.
  4. Carefully stir the chocolate into the tofu mix until well combined.
  5. Pour over the biscuit base. Smooth over the top and then leave to set in the fridge for at least a few hours.
  6. Decorate the top as desired, I used shaved white chocolate.

egg-free, dairy-free cheesecake

Disclaimer: Mori-Nu sent me a pack of tofu which I used to create this recipe.

Brown Sugar Blondies

So I have a half pack of silken tofu left over from the chocolate cheesecake recipe – what to do with it? I could have made brownies with silken tofu, but I’m all out of ‘safe’ cocoa powder and will have to go on a mission to get some. So, in the meantime I opted to make some Blondies instead. I’ve never come across one before, but basically it’s a brownie with no chocolate, flavoured with brown sugar rather than cocoa. This adaptation of a Vegan Cookies Invade The Cookie Jar recipe works superbly well, producing a fudgy soft interior with a slightly crisp top, and no-one would ever guess that you’ve used tofu (which can, after all, put some people off!). The girls loved this with ‘ice cream’ for pudding 😀

I reckon these could easily be jazzed up – any ideas for jazzy Blondies?

Brown Sugar Blondies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes a 9 inch/23 cm square baking trays worth!

  • 90g silken tofu
  • 1/4 cup oat milk
  • 1/3 cup sunflower oil
  • 3/4 cup soft brown sugar (preferably dark brown)
  • 1/4 cup demarara sugar
  • 1 capful of vanilla extract
  • 1 1/2 cups plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt

– Preheat the oven to 160 degrees Centigrade/Gas Mark 3

– Line a small square baking tray with parchment.

– In a food processor, pulse the tofu, oat milk and oil until smooth. Pour into a bowl.

– Stir the sugars into the tofu mix and set aside for at least 20 minutes for the sugars to dissolve.

– Stir in the vanilla.

– Sift in the flour, bicarb, baking powder and salt. Stir gently to form a thick smooth dough.

– Pour into the pan and smooth out the top.

– Bake for 25-30 minutes, until the Blondies are very lightly browned around the edges.

– Cool completely before cutting into squares.

– Warm in a microwave for 20 seconds if like, and serve with ‘ice cream’ and berries.