Vegan Chocolate Cheesecake

This vegan chocolate cheesecake is like a mini miracle. Your lightly-pressed tofu transforms into a silky, chocolatey mousse and no one would even suspect it’s even there. With superfood ingredients packed in the base, you get a healthy hit whilst indulging into a scrumptious pudding. Can’t be bad?



1 cup pitted dates

½ cup almonds

½ cup coconut chips

2 tbsps cocoa powder

1 tsp cocoa nibs

½ tsp cinnamon

2 tbsps flaxseeds


Whizz the base ingredients together, press into a 10” flan case and put into the fridge or freezer to set. If you need it to set in a hurry, the freezer is best.



1 x 400g block tofu, light- pressed

½ cup cashews, pref. soaked for 2-4 hours

3 tbsp maple syrup

2 tbsps raw cocoa powder

¼ tsp vanilla extract


Whizz the topping ingredients together and pour over prepared cake bases. Chill for at least ½ hour to set before serving. Top with fresh blackberries or raspberries to serve and scatter with grated chocolate.

[Picture credit: Kimberly Espinel, The Little Plantation]

One Reply to “Vegan Chocolate Cheesecake”

  1. Awesome post! I browse your site regularly and you always post really great stuff.
    I shared this on Facebook and my followers
    really enjoyed it. Keep up the great work!

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