Chocolate Orange Tofu Cheesecakes (Vegan)
These rich and delicious Chocolate Orange Tofu Cheesecakes are made with a few simple ingredients and create the most gorgeous festive dessert – plus you will never tell they are made with tofu.
I love making tofu cheesecakes and have made a few in my time, but these ones might just be the best for the time of year. Not only are they chocolate orange flavoured (aka Christmas-flavoured) btu they are also ideal for making ahead of time (hello host-ess with the most-ess) and they are individually portioned making it so easy to serve dessert. they are smooth, rich, chocolatey and so decadent but secretly rather healthy with good-for-you ingredients.
Why will I love these desserts?
These are so good:
- Rich, chocolatey, creamy and super smooth
- Indulgent and delicious
- Healthier, lower in sugar and good-for-you
- Made with just a handful of ingredients
- A mousse-like texture
- Flavoured with dark chocolate and fresh orange zest
- With a gingerbread cookie base
- Ideal to make ahead of time
- Individually served
- Delicious for Christmas day or hosting
- Also great throughout the year
- Requires no baking
- Made with TOFU (not that anyone will know)
- This makes them high in protein
- A source of antioxidants from chocolate
- Healthy fats
- Low in sugar
- Naturally dairy-free, egg-free and vegan
- Gluten-free and nut-free
- So delicious
- Everyone will love them
- Make up an even bigger batch
- They keep well in the fridge for a few days
If you already love the sound of these cheesecakes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the cheesecakes:
- Authentic tofu: this is from Cauldron and is so good. It’s not as firm as extra-firm tofu but is more solid than silken tofu. See my recipe video here for the texture.
- Dark chocolate: use your favourite dairy-free chocolate, I like the Raw Halo buttons of HU Kitchen chocolate which are both made with good-for-you simple ingredients.
- Maple syrup: for sweetness. You can also use agave syrup (note that there is only 3 tbsp for the 4 servings).
- Vanilla extract: for flavour.
- Cacao powder: to make it really chocolatey.
- Dairy-free coconut yoghurt: I use Cocos organic natural yoghurt as it’s so thick and creamy and great for the gut.
- Orange zest: for the real orangey flavour.
- Dairy-free milk: like soya, almond, oat or coconut.
- Salt: for flavour.
- Gingerbread cookies: I use the gingerbread sandwich cookies (like Oreo) but you can use other cookies, too. Smash them up or add to a blender and pulse to a crumbly mix.
Are these gluten-free and nut-free?
These are naturally gluten-free and nut-free – check that your milk, yoghurt, chocolatey and cookies are GF and nut-free though.
How do I make them?
These are easy to make:
- Drain the tofu and pat dry: only lightly.
- Melt the chocolate in a heatproof bowl over a pan of simmering water: until glossy.
- Add all of the ingredients to a blender: and blend until smooth.
- Allow the mix to rest: it will thicken as it cools.
- Crush the cookies: and add to glass jars or bowls.
- Top with the chocolate cheesecake: and decorate as you fancy.
How long will they last?
These will keep for 3-5 days in the fridge, covered tightly.
What other recipes can I try?
For more festive desserts:
- Chocolate Coffee Truffle Tart
- Spiced Sticky Toffee Puddings
- Chocolate Gingerbread Ganache Tart
- Chocolate Caramel Tart Bombe
- Chocolate Orange Cinnamon Star Bread
Chocolate Orange Tofu Cheesecakes (Vegan)
These rich and delicious Chocolate Orange Tofu Cheesecakes are made with a few simple ingredients and create the most gorgeous festive dessert – plus you will never tell they are made with tofu.
Ingredients
For the Cheesecakes:
- 1 x block Cauldron Authentic Tofu, drained (396g)
- 100g dark chocolate, chopped
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 4 tbsp cacao powder
- 60g dairy-free coconut yoghurt
- 1 orange, zested
- 30-60ml dairy-free milk
- A pinch of salt
- 160g gingerbread cookie biscuits, crushed
To Serve:
- Extra yoghurt or whipped cream, orange zest, grated dark chocolate
Instructions
- Drain the tofu and pat dry (no need to press out any liquid). Break apart and place in a high-speed blender.
- Add the chocolate to a heatproof bowl and warm over a pan of simmering water until melted. Allow to cool slightly.
- Into the blender, add the maple syrup, vanilla, cacao powder, yogurt, orange zest, 30ml of milk and the salt. Pour in the melted chocolate.
- Blend until creamy, stopping to scrape down the sides as necessary. Add more milk if it is too thick.
- Scoop the cheesecake mixture into a bowl and either use straight away or allow to chill in the fridge for 30-60 minutes to form up.
- Crush the cookies and divide between four glasses or jars.
- Spoon or pipe on the cheesecake mixture and smooth the tops. Top with some yoghurt or whipped cream, orange zest and grated dark chocolate.
- Enjoy straight away or cover tightly and keep in the fridge for 2-3 days. Serve chilled.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Orange Tofu Cheesecakes so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With cheesecake love x
p.s. this recipe was first made with Cauldron and their amazing tofu, which I love. This blog is not sponsored and all opinions are my own.
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