Happy day after Christmas! I hope you’re feeling rejuvenated after family time, good food and a big dose of the holiday spirit.
I spent the day making cinnamon rolls and catching up over mimosas, which was needed after a crazy past few weeks gearing up for our healthyglow.co launch. (Ladies, If you haven’t signed up to receive emails, DO IT!)
Before we all decide to forgo sweets for the New Year, I wanted to share an exciting new partnership with you all. That’s right, in 2017 AK is going to be making a few delicious recipes with Nasoya tofu! Nasoya makes everything from silken and firm tofu to wonton wraps and tofu pasta.
If you haven’t had tofu before, why not try it out? There are several ways to introduce it into your diet and start making a few unique recipes. From vegan tofu cheesecakes to tofu stir-fry, I’m going to be cooking up tofu goodness in 2017.
I wanted to end the year on a sweet note with this gorgeous chocolate vegan tofu cheesecake. Yep, you read that right, a delicious cheesecake made with protein-packed organic tofu, dark chocolate, vanilla and a splash of coffee.
All you have to do is blend the ingredients together to make the pie. EASY!
I have to admit that the flavor of this cheesecake was a little bit surprising. I thought I’d be disappointed, but my Mom has been making a recipe similar to this for years, and she encouraged me to try it out. Can I just say WOW?! Mom knows best.
The flavor is a cross between rich chocolate pudding and chocolate mousse. So if you’re a chocolate lover like me, you need to get on this recipe STAT.
I hope you’ll give this tofu cheesecake a try. It’s perfect for vegans or those who are avoiding dairy, or for experimenters who are looking for lighter dessert.
Enjoy! xo!
More vegan dessert recipes you’ll love:
Homemade Healthy Peanut Butter Cups! (low carb, vegan, gluten free)
Healthy Double Chocolate Zucchini Bread (Nut Free + Vegan + Gluten Free!)
4-Ingredient Chocolate & Peanut Butter Freezer Fudge
No Bake Superfood Brownie Energy Bars + video
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust
Ingredients
- For the peanut butter pretzel crust:
- 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces)
- 1/2 cup creamy natural peanut butter
- 2 tablespoons coconut oil (or vegan buttery stick), melted
- 1 tablespoon coconut palm syrup or maple syrup
- For the filling:
- 1 package (1 pound) Nasoya organic silken tofu
- 12 ounces vegan dark chocolate (72% is great)
- 1 teaspoon vanilla extract
- 2 tablespoons of fresh coffee (to enhance chocolate flavor)
- Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute.
- Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined.
- Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.
- Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.
- First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.
- Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness.
- Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream!
This post is in partnership with Nasoya. Thanks for supporting AK and the brands that help make this site possible!
This looks AMAZING! Making ASAP!
love how whipped and creamy this looks! (:
I’m a semi-vegetarian and a big fan of tofu. This looks yummy & was pinned!
What a great combination of sweet and salty.
This cheesecake looks so creamy and fluffy! 😀
This looks incredibly lush and delicious!
I love making tofu pudding but I’ve never thought to put it on top of a peanut butter crust!! Hell yes!
It looks so smooth and rich and perfect! Love the idea of using tofu.
PS: There’s a Mariah Carey ad on your site right now 😛
Ooh I love the idea of a tofu cheesecake. Do you think this could be served to tofu haters though? Will they be able to spot the taste? Also, what are the nutrition facts for this recipe?
Mind. Blown. LOVE the peanut butter pretzel crust and I bet the dark chocolate filling is KILLER!
Time to make this cheesecake STAT then! I am SUCH a crazy chocolate lover–plus who could forget peanut butter and tofu?!
I made this tonight and it was better than I even thought it would be!!! My husband is on his fourth piece as we speak. Not that it matters but I made this with sunbutter since my daughter has a peanut allergy.
I will make this again. And again. And again!
Thank you so much for sharing!!
is it 100 pretzels, or 100 grams?
So yummy!! I’m new to the world of tofu cheesecake, so I felt the word cheesecake was a bit misleading – but it was good nonetheless. Also, as a chocoholic, I felt it needed a bit stronger of a chocolate flavoring
I never thought that it can be like that. It’s really something new for me.
Do you think this could be served to tofu haters though? Will they be able to spot the taste? Also, what are the nutrition facts for this recipe?
I bet they won’t be able to tell it’s tofu! It just tastes like chocolatey goodness. I actually didn’t calculate the nutrition on this dessert!
So good!!! And easy!!! The best low sugar dessert I have made to date.
Amazing!! So happy to hear that Stacy!
Has anyone used powdered peanut butter? I love how easy this sounds!
Absolutely disgusting. The base was salty as hell, and you should specify refined coconut oil because my friend made it and used unrefined, so all I could taste is salt and coconut. An awful recipe.
Sooo good, I used my own crust ,but everything else was the same and is so super easy to follow this recipe and quick to make! Thank you for posting this! Made my second one today using a mixture of chocolate; white, lillys dark, and a sea salt caramel,lol
Perfect! So glad you love this one 🙂
What a great idea, Ooh I love the idea of a tofu cheesecake
So delicious!!
This is seriously one of the best pies ever. I’m making it for my friend for his birthday tomorrow and it has the perfect amount of peanut butter flavor for him. I’m excited to make it.
Amazing!! Hope he loved it too 🙂
This is seriously as dense as a cheesecake and a little goes a long way. Recommend making to share with multiple people. I found the crust to be wonderful, the filling to be ok more dense than expected which makes sense given the amount of melted chocolate. Will definitely be making some variation of this crust in the future but due to personal preference hope to find a lighter filling involving cocoa powder as opposed to melted chocolate. Thank you Monique for another great recipe.
This one’s great for sharing, and the tofu + chocolate definitely make a nice, rich filling. If you try this one with a cocoa powder variation let me know!
Cheesecake made with tofu…. say whattt
This is super dense and really delicious. The saltiness of the pretzels and peanut butter perfectly complements the rich filling. A huge crowd pleaser, and only took half an hour.
Such a great dessert! Glad everyone loved it 🙂
This recipe sounds so yum, I’m going to make it on Friday! But before that – how many grams (or other another exact measurement) is the 1 cup you are using? I know this can vary so I don’t want to spoil the balance of the recipe. Thanks!
I don’t typically measure in grams so I’d suggest checking an online converter for the measurements of the ingredients in here!
Hi,
curious do you know if you can use medium tofu, I had seen your recipe and bought ingredients but the store didn’t have any silken so i bought medium.
Would appreciate the feedback.
Hi! I haven’t tried with medium but I think it should be okay! Maybe a tiny bit grainy.
This cake is divine. Such a wonderful contrast between the rich chocolate and the salty pretzels. The dark chocolate I used (lindt) is quite bitter so I had to add a little extra maple syrup to balance it out. Had no cream to serve it with but it was extra delicious smothered in some vegan dulce de leche I had in the fridge! Thanks for the great recipe.
Perfect! So glad you loved it! And vegan dulce de leche sounds amazing 🙂
I could eat the filling as a mousse! Absolutely my favorite dessert and I’m not even vegan!
Amazing! So glad you love it!
This was AMAZING! Made this for my significant other for his birthday and he loved it! Thank you for this recipe! I will be making this again.
So happy to hear that! Perfect birthday treat 🙂
Holy shit. Excuse my language, but this is insanely good. I just prepped it for Thanksgiving tomorrow, so I haven’t had a full slice, but the filling was so good I had a hard time not eating it all straight out of the food processor bowl. I can only imagine how epic it will be with the crust. You’ve done it again, Monique!
Amazing! So happy you loved this one!
I love that this recipe is low sugar and pretty healthy, for a dessert. However, the crust really was not a crust— more of a crumble, and therefore better suited to being put on top of the cheesecake. The cheesecake itself was okay, but wouldn’t be anything noteworthy if it didn’t have the appeal of being vegan.
Hi, can this dark chocolate pretzel crust cheesecake be frozen? Thank you!
Hi! Yes it should freeze just fine.
I’ve made this twice now, and it is SO delicious, but both times I’ve made it, the crust has been very crumbly and doesn’t really stay together. I even weighed the pretzels this time and that didn’t help. Any suggestions? More coconut oil?
Hmm what brand of peanut butter are you using?
Smuckers Natural- but I always have chunky, not smooth- maybe that’s the problem? I usually find it doesn’t make a difference in recipes that call for creamy peanut butter, but this might be an exception!
Ahh ok it’s possible! I haven’t tried it in here though so I can’t be sure, sorry!
Just wanted to update that I made this again for Thanksgiving this year, but used creamy peanut butter (the Kirkland brand) and it held together SO much better. So if anyone is having trouble with a crumbly crust, would definitely recommend a different brand of PB or at least not using chunky!
Amazing! I’m glad it worked out well!