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Decadent Chocolate Tofu Cheesecake

Decadent Chocolate Tofu Cheesecake
Makes:
12 servings
Prep Time:
15
minutes
Total Time:
325
minutes
based on
15 reviews
This Decadent Chocolate Tofu Cheesecake has a healthy twist.

In this recipe:


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Ingredients:

  • 1/3 cup chocolate wafer cookies (about 10-12), finely crushed
  • 3 pkgs. (24 oz. total) 1/3 less fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature
  • 1 container (16 oz.) silken tofu, drained
  • 1 cup granulated sugar
  • 4 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 large eggs
  • 2 teaspoons vanilla extract

Directions:

PREHEAT oven to 325º F. Lightly grease 9-inch springform pan; sprinkle cookie crumbs over bottom.

PLACE cream cheese, tofu, sugar, Choco Bake and cocoa in food processor; cover. Process until smooth. Scrape sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan.

BAKE for 60 to 70 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for at least 4 hours or overnight. Remove side of springform pan.


Reviews:

Review This Recipe
  •  Star(s)

    Yum Chocolate Tofu Cheesecake

    patricia johnson from Lufkin, TX

    I make this for my Husband he love cheesecake.He didnt know it have Tofu in it and he still eat it.He want me to make it for Thanksgive dinner for the family.I definatey will be making this again.

  •  Star(s)

    Lovely Dessert

    chris kearney from SAN FRANCISCO, CA

    This is a lovely dessert and I made it even healthier by reducing the sugar by 1/3 and using low fat creme cheese. I love the fact it uses tofu to make the recipe extra protein rich.

  •  Star(s)

    Chocolate Tofu Cheesecake

    Cathy Lee from SUNSET BEACH, CA

    In the first, my friend hates tofu. The friend loved the cheesecake but she did not know it had tofu until I told her. Of course she suprised because of no tasting tofu. She did not complain. Whew!!

  •  Star(s)

    My grandaughter's in heaven!

    Kendra Knight from Murrieta, CA

    JUst what my grandaughter has wanted! She's become a vegetarian, too, and she LOVES chocolate ,and we all know there is NO substitute for good old chocolate! So, now, we can all eat healthier and happier!

  •  Star(s)

    Decadent Chocolate Tofu Cheesecake

    Caroline Pigeau from ST CATHARINES, ON

    Comments: This is the very best delicious cheesecake. I've use and baked with tofu all the time. When I told my daughter- and friends, they thought it would taste awfull. I surprised, my family and my friends at church dinner no one guessed that my cheesecake contained tofu and how I got it to be creamiest ever. PS {No one would ever guess that there is tofu in your cheese cake at your dinner either.}

  •  Star(s)

    love this

    Debra Grady from OAK LAWN, IL

    I am always looking for healthier recipes and I really enjoyed this one.

  •  Star(s)

    Decadent Chocolate Tofu Cheesecake

    Alice Keeney from STRONGSVILLE, OH

    This is one delicious cheesecake. I've never baked with tofu before, but my daughter-in-law uses it so I thought I would give it a try. Your family or guests would never guess it contains tofu, but it's the creamiest ever.

  •  Star(s)

    DREAMY CHEESECAKE

    DEE ORLOSKI from MENTOR, OH

    YOU'VE GOT TO TRY THIS TO BELIEVE IT. THE TOFU ASSUMES THE TASTE OF THE FLAVORS IT IS MIXED WITH. GREAT TEXTURE FROM IT TOO.

  •  Star(s)

    Chocolate Tofu Cheesecake

    tray sayama from SAN JOSE, CA

    This was easy and delicious. A definite winner in my house. And, nobody would have guessed it packs a protein punch! Great!!!

  •  Star(s)

    To Health & Happiness

    Paula Mason from OKLAHOMA CITY, OK

    Perfect recipe- easy to prepare,can be adapted to fit most all diet restrictions , and most of all -- It's just GOOD.

  •  Star(s)

    decadent choc. tofu cheesecake

    Carine Nadel from LAGUNA HILLS, CA

    We're a dairy free family, so this was a terrific recipe and it was so delish.

  •  Star(s)

    Chocolate and Tofu

    Mary Madonna from Smithtown, NY

    This cake had a nice consistency and was very tasty. I use tofu especially in chocolate dessert recipies, as it adds creaminess without excess calories.

  •  Star(s)

    Good and Healthy!!

    Colleen Curran from Alpharetta, GA

    This is a great recipe!! I added some Grape-Nuts; it adds a nice crunch and some more nutirents.

  •  Star(s)

    Tofu at it's best.

    Marie Rutter from London, ON

    Cheesecake is always a pleasent dessert to have. This one is great and healthy. I never knew that tofu could taste so good!

  •  Star(s)

    Very Good

    Kristal Cress from Hollister, MO

    This was a great recipe. I loved cooking with tofu anyways and being able to add it to my cheesecake was great. My family even liked this recipe.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 320
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 12g (60% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 19g
  • Protein: 10g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 6% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Decadent Chocolate Tofu Cheesecake

Ingredients

  • 1/3 cup chocolate wafer cookies (about 10-12), finely crushed
  • 3 pkgs. (24 oz. total) 1/3 less fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature
  • 1 container (16 oz.) silken tofu, drained
  • 1 cup granulated sugar
  • 4 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 large eggs
  • 2 teaspoons vanilla extract

 

Directions

PREHEAT oven to 325º F. Lightly grease 9-inch springform pan; sprinkle cookie crumbs over bottom.

PLACE cream cheese, tofu, sugar, Choco Bake and cocoa in food processor; cover. Process until smooth. Scrape sides of container; add eggs and vanilla extract. Process until smooth. Pour into prepared pan.

BAKE for 60 to 70 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for at least 4 hours or overnight. Remove side of springform pan.

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