Twice-Posted, Twice Baked Chocolate Tofu Cheesecake

This recipe is re-posted for Chandrani's event (details and logo below)...... can't wait to see all the other entries- events are a great way to find fresh inspiration, new blogs and blogging friends! This is an impressive dessert to serve and certainly got a rave reaction from our family when we made it. You can make it as pretty as you like with fruit and chocolate decorations.

1 1/2 cups (1 cup =250ml) millet flour (aka bajri/ ragi)
1 cup ground almonds (grind your own if you can, coarser than the bought ones, and with the skins on)
1/2 cup fine yellow cornmeal 
2 tabs date syrup
1/2 cup melted coconut oil
  • Mix all the ingredients together and press evenly into an oiled springform tin.
  • Bake for 190-15 mins in an oven preheated to 150C. Take care not to over-brown the edges.
200g medium-firm tofu (if you make your own like we did, use one litre of soya milk and press for about half an hour)
150g vegan dark chocolate, melted
2 large bananas
2 tabs tahini
1 tab maple syrup
  • Melt the chocolate. (Use a microwave or Bain Marie)
  • Blitz everything in a blender or food processor until smooth and creamy. (Alternatively, you could mash and blend by hand.)
  • Pile it on top of the base and gently smooth the top with a spatula.
  • Bake for about 20 minutes at 150C.
2 kiwi fruits
 a handful of fresh strawberries
 and/ or more dark chocolate
  • When the cheesecake is completely cool, decorate with a pattern of sliced fresh fruit.
  • You can also sprinkle on grated chocolate.
  • For an extra-special look, you could make chocolate curls or chocolate leaves (paint melted chocolate onto fresh rose leaves then peel off).


  1. Never had a vegan cheesecake, I like the fruits on top!

    1. It doesn't have quite the richness of dairy cheesecake, but less fat. It is yummy and virtually guilt-free...and the chocolate does add a certain something!

  2. looks chocolaty n yummy with strawberries:)


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