Dark Chocolate & Espresso Cheesecake

Recipe by Alana MayCourse: DessertCuisine: EuropeanDifficulty: Medium


Prep time


Cooking time




  • Base
  • 1 Packet of Nice biscuits, crushed

  • 75g plant butter, melted

  • ½ teaspoon ground cinnamon

  • A handful of hazelnuts crushed (optional)

  • Syrup
  • 500g dairy free dark chocolate

  • 190g tub silken tofu

  • 1 shot of espresso or 30mls of strong instant coffee

  • 1 tsp vanilla essence

  • 1/3 cup palm sugar, grated (optional)


  • Heat your oven to 160oC and lightly grease a 20cm spring form pie tin with omega spread or sunflower oil.
  • For the base, mix the crushed biscuits and hazelnuts with the butter and cinnamon.
  • Press the mixture evenly on to the base of the tin and up the sides, using the back of a spoon to cover evenly.
  • Bake for 15 minutes then set aside.
  • Melt the chocolate in a bowl over a simmering pot of water.
  • Blend your tofu in a blender, then stir it through your chocolate.
  • Pour into the pie dish and bake at 160oC for 20 minutes. Should feel a bit firm.
  • Allow to cool before taking it out of the tin. Serve with loads of berries piled on top and a dusting of icing sugar


  • Note: Silken tofu goes fantastically in cheesecake and mousse recipes. It’s different from your normal tofu and often found in a cardboard package on the non-chilled, normal supermarket shelves. Ask for it if you can’t find it.

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