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Chocolate Faux Cheesecake

  • Dairy-Free
  • Entertain with Tofu
  • Medium Firm Tofu
  • Dessert

Our Medium Firm Tofu blends perfectly well in this recipe as a substitute for cream cheese.



1½ pkg Sunrise Medium Firm Tofu , drained and pat-dry
¾ cup semi-sweet chocolate chunks
¾ cup cocoa powder
½ cup white sugar
1 tsp vanilla extract
¼ cup vegetable oil
2 tbsp lemon juice
1 (9-inch) prepared graham cracker or chocolate cookie crust
Optional Garnish
1 cup melted chocolate
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.

Best made with: