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Tofu Cheesecake Pots

These are the simplest, most delicious little cheesecake pots. We shared these for Christmas, but honestly, they're a year round recipe.

Prep

1h

Cook

10m

Total

1h 10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by melting your chocolate, either with a bain-marie or by throwing it in the microwave, whatever your go-to method is.

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For

6

M

I

150

g

Dark chocolate

300

g

Silken tofu

2

tbsp

Maple syrup

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Per Serving

Calories

299kcal

Fat

19g

Saturates

8g

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C

Charmaine B

2 months ago

What can you use instead of ginger snaps if you are gluten intolerant?

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Dan & Jess

2 months ago

A gluten free version of ginger snaps would probably work (we haven't tried it) but I Googled it and they are available!

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K

Karen R

2 months ago

Can you make this whole food plant based without the Maple syrup, ginger snaps and vegan butter?

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Barbara W

17 days ago

You could just omit the ginger snaps and unse coconut oil for the vegan butter. It's not going to be cheescake-style but still be a very nice dessert.

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Dan & Jess

2 months ago

I'm not sure - I think it would take some trial and error! If there is a sweetener you like that can be used instead of maple, that would be the first swap. For the ginger snaps and vegan butter, again I'm not sure because I don't know what the best WFPB swaps would be. I'd love to know how you get on! 💚

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homepage-image

Tofu Cheesecake Pots

These are the simplest, most delicious little cheesecake pots. We shared these for Christmas, but honestly, they're a year round recipe.

Prep

1h

Cook

10m

Total

1h 10m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by melting your chocolate, either with a bain-marie or by throwing it in the microwave, whatever your go-to method is.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

For

6

M

I

150

g

Dark chocolate

300

g

Silken tofu

2

tbsp

Maple syrup

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Per Serving

Calories

299kcal

Fat

19g

Saturates

8g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Next

Made it? Claim it.

Comments

Cancel

C

Charmaine B

2 months ago

What can you use instead of ginger snaps if you are gluten intolerant?

Like

Reply

Cancel

Dan & Jess

2 months ago

A gluten free version of ginger snaps would probably work (we haven't tried it) but I Googled it and they are available!

Like

Reply

Cancel

K

Karen R

2 months ago

Can you make this whole food plant based without the Maple syrup, ginger snaps and vegan butter?

Like

Reply

Cancel

Barbara W

17 days ago

You could just omit the ginger snaps and unse coconut oil for the vegan butter. It's not going to be cheescake-style but still be a very nice dessert.

Like

Reply

Cancel

Dan & Jess

2 months ago

I'm not sure - I think it would take some trial and error! If there is a sweetener you like that can be used instead of maple, that would be the first swap. For the ginger snaps and vegan butter, again I'm not sure because I don't know what the best WFPB swaps would be. I'd love to know how you get on! 💚

Like

Reply

Cancel