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Vegan no-bake chocolate and coconut 'cheesecakes' recipe

Vegan no-bake chocolate and coconut 'cheesecakes' recipe

20 ratings

You'd never guess tofu was the hidden ingredient in these clever chocolate 'cheesecakes'. Using soft dates, coconut and maple syrup, this vegan cheesecake recipe results in mini puds that are irresistibly smooth and rich for a totally vegan dessert that everyone can enjoy. See method

  • Serves 6
  • 15 mins plus chilling
  • 199 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 120g soft pitted dates
  • 25g gluten-free rolled oats
  • ¼ tsp ground cinnamon
  • 20g desiccated coconut, plus extra for sprinkling
  • 3 tbsp maple syrup
  • 349g pack silken tofu (such as Yutaka), drained
  • 35g free-from chocolate, melted
  • 2 tbsp dairy-free coconut yogurt
  • 2 tbsp cocoa powder

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    4g 22%
  • Sugars

    20g 23%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 25.3g Protein 6.8g Fibre 2.1g


  1. Blitz the dates, oats, cinnamon, coconut and 1 tbsp maple syrup in a food processor until it forms a sticky paste. Divide the mixture between 6 small glasses and press into the base.
  2. Clean the food processor bowl, then blitz the tofu with the melted chocolate, coconut yogurt, remaining maple syrup and cocoa powder until smooth. Spoon into the glasses, sprinkle with a little desiccated coconut and chill in the fridge for 1 hr, or overnight if you like.

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