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    You are in: Home / Recipes / Chocolate Tofu Cheesecake Recipe
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    Chocolate Tofu Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Greeny4444's Note:

    I checked out this great cookbook from the library, The Juan-Carlos Cruz Calorie Countdown Cookbook. I saw this recipe, and marked it to save, before I return the book. I haven't made it as of this posting, but I love cheesecake, and if I can find a way (or recipe) to make it so it is just as good with less fat, then I'll give it a shot!

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    Units: US | Metric


    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Spray a 9-inch springform pan with cooking spray and line with parchment. Spray the parchment.
    3. 3
      Mix the graham cracker crumbs with the canola oil and 1 Tablespoon of the coffee liqueur. Press into the prepared pan in a single layer.
    4. 4
      In a food processor fitted with the steel blade, blend together the tofu, remaining 3 tablespoons of coffee liqueur, the ricotta, cream cheese, maple syrup, Splenda, egg whites, egg, and cocoa powder until smooth. Pour into the pan.
    5. 5
      Bake 1 hour, or until set.
    6. 6
      Turn off the heat and allow to sit in the oven for 30 minutes.
    7. 7
      Remove from the oven and allow to cool completely on a wire rack, then refrigerate overnight.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Tofu Cheesecake

    Serving Size: 1 (81 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 168.4
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.7 g
    Cholesterol 24.5 mg
    Sodium 48.1 mg
    Total Carbohydrate 22.2 g
    Dietary Fiber 0.9 g
    Sugars 14.4 g
    Protein 5.3 g

    The following items or measurements are not included:

    chocolate graham cracker crumbs

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