Chocolate Coconut Cheesecake

Chocolate Coconut Cheesecake

Chocolate Coconut Cheesecake

Chocolate Coconut Cheesecake

The yummiest baked cheesecake made with tofu, cocoa, and coconut! A great after dinner dessert with a glass of milk. It hits the spot!


  • 1 packet vegan graham crackers/biscuits depending on what country you live in.
  • 1 cup melted vegan margarine
  • Topping
  • 2 cups firm tofu
  • 1 cup silken tofu
  • 1/2 banana
  • 1/4 cup vegetable oil
  • 4 Tablespoons sugar
  • 4 Tablespoons cocoa power
  • 1/2 block solid desiccated coconut
  • 1/4 cup hot water
  • 1/4 cup dark chocolate chips


  1. Preheat oven to 360°F/195.
  2. Crush the crackers into fine crumbs using a rolling pin.
  3. Melt the margarine and add to the crackers.
  4. Press the mixture into an 8-inch cake tin and put in the refrigerator to chill.
  5. In a food processor, mix the tofu, banana, oil, sugar and cocoa.
  6. Add the hot water to the coconut block and stir until dissolved. Add this to the mixture and process again.
  7. Pour onto the base (don't worry, it will get solid when it bakes).
  8. Sprinkle chocolate chips onto the top. Or, save the chocolate chips and melt them later to use as decoration over the top of the cheesecake.
  9. Bake for 30-40 minutes. Check that the top is solid and that if you insert a knife it comes out clean.


Desiccated coconut blocks are readily available in Asian supermarkets.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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