CHELSEA’S CHRISTMAS CHOCOLATE CHEESECAKE
DAIRY, EGG & NUT FREE (can be made gluten-free, check the cookies and chocolate)
Prep 20 minutes, plus 6 hours to set
Serves 12
This cheesecake is a modified version of one I have in Supergood; I’ve made it nut-free and added an amazing SECRET INGREDIENT that gives it a superb cheesecake-esque texture and tang, without cashews or dairy-free cream cheese. It’s tofu (one of my favourite things!). A few years ago I would have said you were bonkers if you told me I’d be putting tofu in a cheesecake, but honestly I’m in love, you just have to taste it to believe it. You. Would. Never. Know. Some would would say you’d need silken tofu in desserts like this, but as long as you have a half-decent blender, it actually doesn’t matter. And because of the tofu giving it structure, it holds up well out of the fridge, especially in summer. Best of all, it’s quick and easy to prepare.
Ingredients
Base
300g plain egg- & dairy-free biscuits (you should be able to find these at the supermarket, sometimes in the GF section. I used Scotch Fingers.)
8 dates, soaked in warm water for 5 minutes
3 tbsp melted coconut oil
¼ tsp salt
Filling
300g tofu (original, not firm)
3 1/2 cups coconut cream (I used a UHT one in a tetrapak as it’s super creamy, but you can use 2 x 400ml tins so long as it’s full-fat)
2 tsp pure vanilla extract
1/2 tsp salt
500g dairy-free eating chocolate (50% cocoa and above is often dairy-free, see tips)
To make
Line the base and sides of a 23cm round springform cake tin with baking paper.
Drain the dates and add to a food processor along with the crumbled-up biscuits, coconut oil and salt. Whizz until you have a fine crumb. Tip into the prepared tin and squash down firmly in an even layer with clean moistened fingers.
Add the broken-up tofu (minus any brine from the packet) to a blender with the coconut cream, vanilla and salt. Blend on medium/high for a minute or so until the mixture is velvety smooth – just however long it takes.
Chop up the chocolate into small chunks and add to a heatproof (ceramic or glass) bowl. Microwave on high for 1 minute, then stir with a wooden spoon. Microwave it again for another 30 seconds and stir again – you should be able to get it smooth this time, if not try another 20 seconds.
Add 1/4 cup of the chocolate to the blender and whizz to combine. Scrape the remaining chocolate into the blender using a spatula, and blend until it’s smooth. You may need to scrape down the sides to incorporate it all evenly.
Pour the chocolate mixture into the tin on top of the base, cover and refrigerate for at least 6 hours, or overnight/until you need it.
I recommend bringing the cheesecake out of the fridge an hour or so before serving so it can soften up a bit (especially if you’ve used the tetrapak coconut cream – it will be very firm straight out of the fridge).
To serve, top with either fresh berries or a dusting of cocoa.
TIPS
- If the chocolate only contains ‘cocoa butter’, ‘cocoa mass’ or ‘cocoa solids’ it’s probably dairy-free. Anything to do with cream, milk or ‘milk solids’ contains dairy. If in doubt, ask!
- The cheesecake can also be frozen for up to a month, well-sealed.
I’m wondering which chocolate cheesecake to make the one in Supergood or this one with tofu. I have never used tofu before & just want to know which is the easiest & tastiest cheesecake to make for christmas
Made this for a BBQ at Christmas and doing it again today. So good! Great for carnivores and also the coeliac and vegans amongst us. Easy and delicious
Absolutely amazing receipt. Is there a way to make this just as delicious without using chocolate….?
We haven’t tried it, the chocolate helps it set x
What is used for the sweetenng? With dark chocolate no sugar and no fruit I don’t see what gives it any sweetness?
This recipe has a rich chocolate flavour, but dark chocolate has plenty of sugar in it :-)
My cousin made this for our family Christmas and didn’t tell us about the ingredients until afterwards- it’s absolutely superb. Rich and extremely velvety and not too overly sweet but still sweet enough. I came to the website immediately to grab the recipe to pass on to my vege friend.
Amazing! Ie already made it once and will be making it again for Christmas. Would never make a dairy one again! Thanks Chels. And yea – that tofu is DEFINITELY the best!
Hi, how long does this store in the fridge for?
Up to 5 days x
is that Gluten free？
If you use gluten-free biscuits in the base, yes
Merry Christmas and thank you for your wonderful recipes can’t wait for more to try !
How far in advance can you make this? Wondering if on the 23rd for Christmas would be too early? And how long will leftovers keep (if there are any)?
It will keep in the fridge well-wrapped for a few days x
A friend just made this for us yesterday. We’re now going to make it for family at Christmas. It was amazing.
Definetly a must try recipe. Many thanks and bestvwishes for a lovely christmas holiday season