This creamy, chocolatey vegan tofu cheesecake is to die for! The sweet and nutty crust is perfectly paired with rich, velvety chocolate tofu and tart raspberries.

When my kids were young, every Thursday, my husband and I would escape for a date night at our favorite restaurant. Each week, we would order the same thing-a cup of homemade ginger lemon tea and a slice of chocolate raspberry tofu cheesecake. The combination of creamy tofu, rich, velvety chocolate, and the vibrant sweetness of raspberries was perfection! I looked forward to Thursday every week.

This recipe is my version of that same deliciously creamy, chocolatey dessert. I think it tastes better than the real thing, and it's surprisingly easy to make.

Dark Chocolate Raspberry Tofu Cheesecake

Grain-Free Pecan Date Crust

This grain-free pecan crust is nutty, slightly sweet, and utterly irresistible. If you haven't tried it yet, check out the recipe for this crust-it's a game-changer!

Filling

• 2 12.3-ounce shelf-stable package firm silken tofu (you can also use the refrigerated tofu, but it is easier with the silken)
• 2 ½ cups 70% dark chocolate chips (dairy-free for those with allergies)
• 1 teaspoon coconut oil

Sauce

3 cups fresh or frozen raspberries

Step one:
Melt 2 cups of chocolate chips with a teaspoon of coconut oil over low heat, stirring constantly.

Step two:
Get out the blender and puree the tofu with the melted chocolate until it has reached a smooth consistency. This isn't as easy as it sounds. I use a Vitamix blender to handle this task and yet I still have to stop the blender every so often and give it a stir. Blend, stir, and repeat several times until you get a fabulous creamy texture. Note: If you use the refrigerated tofu, you'll need to add about a ¼ cup of water.

Step three:
Chop the remaining chocolate chips and stir them in for a little crunch in your cheesecake. As my daughter says, "it's funner in the mouth". And who doesn't want to have a little party in their mouth?

Step four:
Once the crust has cooled, spread the chocolate tofu mixture on top of the crust. Then place the cheesecake in the freezer for about an hour to set. Sometimes I'm too hungry and I eat the cheesecake right away. In this case, use frozen raspberries. The warm cheesecake and frozen sauce are the perfect combination. Puree the berries and scoop a dollop on top of your cheesecake.

Step five:
If you have managed to keep the cheesecake in the freezer for an hour, puree the raspberries to create a sauce and then warm over low heat. Pour a heaping spoonful over individual servings.

Bon appétit!

So, what did you think of the chocolate raspberry tofu cheesecake? I'd love to hear how you made out. Simply leave a comment below.