Chocolate Faux Cheesecake

Chocolate Faux Cheesecake

Chocolate Faux Cheesecake 521 People saved this recipe.

Our Medium Firm Tofu blends perfectly well in this recipe as a substitute for cream cheese. With its creamy texture and rich taste, you won’t believe it’s only 280 calories per serving.

Servings: 8

intermediate Desserts Sunrise Medium Firm Tofu (454g)

  • 20 min prep
  • 25 min cook
  • 8 people


  • 1 1/2 pkg (680g) Sunrise Medium Firm Tofu (454g) drained and pat-dry
  • 175 mL (¾ cup) semi-sweet chocolate chunks
  • 175 mL (¾ cup) cocoa powder
  • 125 mL (½ cup) white sugar
  • 5 mL (1 tsp.) vanilla extract
  • 60 mL (¼ cup) vegetable oil
  • 30 mL (2 Tbsp.) lemon juice
  • 1 (9-inch) prepared graham cracker or chocolate cookie crust
  • 250 mL (1 cup) melted chocolate
  • 200 g (1 cup) fresh raspberries


  1. Preheat oven to 175ºC (350F°).
  2. Microwave the semi-sweet chocolate chunks in a ceramic or glass bowl at 30-second intervals to melt the chunks. Stir after each interval.
  3. Using a food processor, combine tofu, cocoa powder, sugar, vanilla extract, vegetable oil, lemon juice and melted chocolate chunks. Blend until smooth.
  4. If using a prepared pie crust, simply pour the cheesecake mixture directly in. If using a chocolate cookie crust, follow package directions, then tightly pack down crust into a 9-inch spring form pan. Pour the cheesecake mixture in.
  5. Bake in the oven until cheesecake is firm to touch (20-25 minutes). Remove from the oven to cool at room temperature. Refrigerate until entire cheesecake is chilled.
  6. Garnish with melted chocolate and fresh raspberries, if desired.

Calories: 280Fat: 1.5gSodium: 80mgCarbohydrate: 34gProtein: 8gCalcium: 10%Iron: 25%

As per one serving size (110g)