Chocolate Cheesecake

Time: 75 minutes Yield: 1 9” Cheesecake  



  • 2 c. (16oz) Cream Cheese
  • 1 Box Silken Tofu (firm or extra firm)
  • 1½ c. Non-Dairy Milk
  • 2 tsp. Vanilla Extract 
  • 1 Box Brownie Mix 


DIRECTIONS: Preheat Oven to 375. In a food processor blend together the cream cheese, tofu, milk and vanilla extract until smooth.  Add in the bag of brownie mix and blend until fully combined, it should have a mousse consistency.  Pour batter into a 9” springform pan and bake for 50-60 minutes.  Once you remove the cheesecake from the oven it will deflate a bit, this is normal and what you want. Once completely cooled, top with chocolate ganache (recipe below). Place cheesecake in the fridge for at least 4 hours before removing it from the pan.  


Directions: Add all ingredients to a bowl placed over simmering water and allow the chocolate chips to melt.  Once melted, whisk or stir it all together until fully combined. 

• 1 c. Chocolate Chips

• ½ c. Non-Dairy Milk

    • 2 Tbsp. Neutral Oil

Click here for a printable PDF.


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