Desserts, Vegan, Vegetarian

Double Chocolate Tofu Raspberry Cheesecake

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

Recipe tags

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

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!

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.

  • 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. 

  • 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.