This cheesecake is tasty and easy to make. And you can double the homemade experience by using our graham cracker crust recipe for this cheesecake.
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- 12 oz tofu (silken soft boxed) (drained)
- 16 oz cream cheese (soy plain)
- 3/4 C granulated sugar
- 12 oz chocolate chips (semi-sweet)
- 3 Tbsp maple syrup
- 1 tsp vanilla
Blend the tofu in a blender until smooth.
In a medium bowl, combine the cream cheese, granulated sugar and a spoonful of the blended tofu; beat using a mixer until smooth.
In a double boiler, melt the chocolate chips.
Add the cream cheese mixture to the tofu in the blender; add the syrup, vanilla, and melted chocolate, and blend until well combined and smooth.
Pour the cream cheese filling mixture into a prepared graham cracker crust; bake at 350 degrees for 25 to 35 minutes or until set.
Chill the cheesecake in the refrigerator for several hours; serve with fresh raspberries, chocolate sauce or other toppings, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC