Donna Hay Baked Chocolate Tofu Cheesecake

Prep: -
Cook: -
Servings: 12
Donna Hay Baked Chocolate Tofu Cheesecake

Don’t let the tofu scare you. This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. The perfect recipe to have up your sleeve for any vegan or dairy-free friend.

This Baked Chocolate Tofu Cheesecake recipe is from Australian food stylist, author and magazine editor – Donna Hay.



  • ⅔ cup (50g) desiccated coconut
  • ⅔ cup (160g) cashew butter
  • ¼ cup (60ml) pure maple syrup


  • 500g silken tofu, at room temperature
  • ⅔ cup (160g) CSR Brown Sugar, firmly packed
  • 200g dark (70% cocoa) chocolate, melted and cooled slightly
  • 2 tbsp cocoa powder
  • 1½ tbsp White Wings Cornflour

To Serve:

  • Blueberries, halved
  • Whipped coconut cream (optional)


  1. Preheat oven to 160°C (325°F). Line a 22cm (8½ inch) round springform cake tin with non-stick baking paper.
  2. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
  3. To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set.
  4. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.