Desserts, Vegan, Vegetarian
Double Chocolate Tofu Raspberry Cheesecake
Recipe by SpamellaB
Tip: Cooking Mode
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Cooking method:
Blender
- Prep Time: 10 mins
- Total time: 1h 50 mins
- Skill Easy
- Serves 8 people
Double Chocolate Tofu Raspberry Cheesecake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
For the base
- 100g nuts
- 100g oats
- 4 tbsp cacao or cocoa powder
- 2 tbsp nut butter
- 4 tbsp maple syrup
For the topping
- 1 x 350g pack silken tofu
- 6 tbsp cacao or cocoa powder
- 70g sweetener
- 2 tbsp cornflour
- 3-4 tbsp almond milk
- 1 tsp vanilla extract
To decorate
- Fresh raspberries
- Melted chocolate
- Cacao nibs
- Chopped nuts
- Freeze-dried raspberries
Cooking mode
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Method
-
Step 1
Place the nuts, oats, cacao/cocoa powder, nut butter and syrup into your Ninja Kitchen blender until broken down and the mixture comes together. Press into a greased 20cm loose bottom tin and set aside.
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Step 2
Blend the tofu, cacao/cocoa powder, sweetener, cornflour, milk and vanilla until smooth then pour on top. Smooth out evenly and bake at 170C for 35-40 minutes. Cool down then chill in the fridge for 1 hour.
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Step 3
Pop out of the tin and arrange the raspberries on top. Drizzle over the chocolate and sprinkle over cacao nibs and nuts. Slice up and enjoy.
