Years ago, I was searching for a dessert that could wow my family without compromising our health goals.
That’s when I stumbled upon the magic of tofu. It’s creamy, versatile, and, believe it or not, makes a killer cheesecake.
This Vegan Dark Chocolate Tofu Cheesecake has become a family favorite, perfect for gatherings or a quiet treat-yourself night.
The peanut butter pretzel crust?
A salty-sweet dream that elevates every bite. Let me show you how to make this irresistible dessert!
Tips and Variations
- Nut-Free Option: Swap peanut butter for sunflower seed butter.
- Crust Alternatives: Use almond flour or gluten-free graham crackers instead of pretzels.
- Toppings: Add fresh berries, a drizzle of melted peanut butter, or coconut flakes for extra flair.
Serving Suggestions
Serve chilled, with a dollop of coconut whipped cream or alongside fresh strawberries. For presentation, sprinkle crushed pretzels or cocoa powder on top.

Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust
- Total Time: 25 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A rich and creamy plant-based cheesecake with a salty-sweet pretzel crust. Perfect for dessert lovers looking for a healthy twist!
Ingredients
For the Crust
- 2 cups gluten-free pretzels, crushed
- 3 tbsp natural peanut butter (no added sugar)
- 2 tbsp maple syrup
For the Filling
- 14 oz silken tofu (firm works too, just blend longer)
- 1 cup dark chocolate chips (dairy-free)
- 1/3 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Instructions
1. Prep the Crust:
- Preheat your oven to 350°F (175°C).
- Crush the pretzels in a zip-top bag or food processor until they’re fine crumbs.
- In a bowl, mix crushed pretzels, peanut butter, and maple syrup until combined.
- Press the mixture firmly into a 9-inch springform pan to form an even crust.
- Bake for 8–10 minutes. Let it cool completely.
2. Make the Filling:
- Melt the dark chocolate chips in a double boiler or microwave (stir every 20 seconds to prevent burning).
- Blend silken tofu, melted chocolate, coconut cream, maple syrup, vanilla, and salt in a food processor until smooth and creamy.
- Taste and adjust sweetness or salt if needed.
3. Assemble and Chill:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours (overnight is even better).
Notes
Keep leftovers in the fridge for up to 5 days. For a firmer filling, freeze for 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake + Baking (crust only)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 12g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg