Vegan Chocolate Cheesecake Bars

GF V DF VG SF Jul 24, 2025

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Most cheesecake is filled with so much cream cheese and sour cream that you'll be disgusted every time you look at the dessert. In comparison, this vegan cheesecake uses chickpeas and tofu as a creamy and neutral tasting base. It's also added sugar free, being sweetened with dates instead of highly refined white sugar. With just a few simple ingredients and 10 minutes, you can whip up a light and refreshing cheesecake with only 60 calories, 3 g of protein, and 2 g of fat per slice. For other cheesecake desserts, check out my Sugar Free Peanut Butter Cheesecake and my No Bake Cheesecake Bars

- 15.5 oz can (254 g) Chickpeas, drained and rinsed
- 11 tbsp (55 g) Cocoa powder
- 1 lb (454 g) Tofu, firm
- 1 1/4 cup (200 g) Dates
- 1 tsp (5 g) Vanilla extract
- 1 cup (240 g) Unsweetened almond milk

1. Preheat your oven to 350F. Line a 9x13" baking pan with parchment paper, and lightly grease the paper

2. Drain and rinse your chickpeas. Drain your tofu. Add all ingredients (chickpeas, tofu, dates, cocoa, vanilla, and almond milk) to a food processor, and blend until smooth. There should be no chunks of dates or chickpeas in the batter

3.

4. Transfer the batter to the pan, and smooth out the top

5.

6. Bake at 350F for 40 minutes, or until the top is set, the cheesecake no longer giggles when tapped on the side, and the top begins to crack. Note that a toothpick to the center will NOT come out clean

7.

8. Transfer to the fridge at let chill for at least 4 hour before slicing

9.

https://www.poormanprotein.com/recipes/vegan-chocolate-cheesecake

Description

Time

Prep Time:

10 minutes

Rest Time:

4 hours

Cook Time:

40 minutes

Total Time:

4 hours 50 minutes

Cost

Total Cost:

Cost per Serving:

$0.19

Ingredients

Serving(s)

15.5 oz can Chickpeas, drained and rinsed

11 tbsp Cocoa powder

1 lb Tofu, firm

1 1/4 cup Dates

1 tsp Vanilla extract

1 cup Unsweetened almond milk

Instructions

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Preheat your oven to 350F. Line a 9x13" baking pan with parchment paper, and lightly grease the paper
Drain and rinse your chickpeas. Drain your tofu. Add all ingredients (chickpeas, tofu, dates, cocoa, vanilla, and almond milk) to a food processor, and blend until smooth. There should be no chunks of dates or chickpeas in the batter

Transfer the batter to the pan, and smooth out the top

Bake at 350F for 40 minutes, or until the top is set, the cheesecake no longer giggles when tapped on the side, and the top begins to crack. Note that a toothpick to the center will NOT come out clean

Transfer to the fridge at let chill for at least 4 hour before slicing

Nutrition Facts

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Servings: 24

Serving Size: 1 slice
Calories: 60

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Total Fat: 1.6g (2 %)
Saturated Fat: 0.4g (2 %)
Polyunsaturated Fat: 0.6g
Monounsaturated Fat: 0.4g
Cholesterol: 0mg (0 %)
Sodium: 32mg (1 %)
Total Carbohydrate: 10.5g (4 %)
Fiber: 2.3g (8 %)
Net Carbs: 8.2g
Total Sugar: 6.0g
Protein: 3.0g (6 %)

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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.1mcg (0 %)
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Calcium: 95mg (7 %)
Iron: 1.55mg (9 %)
Magnesium: 24mg (6 %)
Potassium: 131mg (3 %)

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Glycemic Index

46.3

Glycemic Load

4.8

Sources of Inspiration

https://youtu.be/nUI8Xu6Xpec?si=y0HJEEEZQZfk3CcC

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