2 ratings

Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust

This vegan dark chocolate cheesecake has all of the flavor without any of the guilt

Want a romantic, indulgent dessert for your Valentine’s Day without actually being that indulgent? This vegan dark chocolate cheesecake has all of the flavor without any of the guilt, making it perfect for an amorous holiday.

This recipe is courtesy of Nasoya and Ambitious Kitchen.


For the peanut butter pretzel crust:

  • 100 pretzels (about 4 heaping cups)
  • 1/2 Cup creamy natural peanut butter
  • 2 Tablespoons coconut oil or vegan buttery stick, melted
  • 1 Tablespoon coconut palm syrup or maple syrup

For the filling:

  • 1 Pound organic silken tofu, preferably Nasoya
  • 12 Ounces vegan dark chocolate
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons fresh coffee
  • 1 to 2 Tablespoon pure maple syrup, if desired to enhance sweetness
  • Fresh berries, for garnish
  • Coconut whipped cream


For the peanut butter pretzel crust:

Preheat oven to 350 degrees F.

In a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute.

Add in creamy peanut butter, melted coconut oil, and coconut palm syrup. Pulse again for 30 seconds until well-combined.

Dump into a 9-inch springform pan and use your hands to spread crust evenly toward the sides, pressing firmly as you go.

Bake for 10 minutes. Allow crust to cool.

For the filling:

Melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.

In a food processor or high powdered blender, add silken tofu, melted chocolate, vanilla, and coffee.

Blend until creamy and smooth.

Taste and add maple syrup if necessary to enhance the sweetness.

Pour over crust, spread evenly towards the sides and smooth the top.

Cover and refrigerate for 1–2 hours, or overnight.

Cut into 12 slices.

Enjoy with fresh berries and coconut whipped cream.