No-Bake Chocolate-Swirled Cheesecakes


These individual treats hold their shape thanks to agar, a setting agent like gelatin that’s made from seaweed.

  • 6Servings


  • 6 round chocolate wafer cookies
  • 1 cup vanilla soymilk
  • 1/2 tsp. agar powder
  • 2 oz. bittersweet chocolate, finely chopped
  • 7 oz. silken tofu, drained
  • 4 oz. vegan cream cheese
  • 1/2 cup sugar
  • 1 Tbs. lemon juice
  • 2 tsp. vanilla extract


Coat 6 6-oz. ramekins with cooking spray, and place 1 cookie in each.

Combine soymilk and agar in small saucepan, and bring to a simmer over medium heat. Simmer 1 minute, whisking constantly. Remove from heat, and cool 3 minutes.

Melt chocolate in microwave on high power 30 seconds, or until smooth.

Blend tofu, cream cheese, sugar, lemon juice and vanilla extract in food processor until smooth. Pour soymilk slowly through feed tube with processor running, and blend until combined.

Set aside 1 cup tofu mixture. Whisk remaining tofu mixture into melted chocolate until smooth. Divide among ramekins. Spoon reserved tofu mixture into ramekins, and swirl with knife. Chill 3 hours, or overnight.

Nutrition Information

  • Calories: 212
  • Carbohydrate Content: 25 g
  • Fat Content: 12 g
  • Fiber Content: 1 g
  • Protein Content: 4 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 154 mg
  • Sugar Content: 19 g