Rum Chocolate Cheesecake


Preheat oven to 165 degrees Celsius.

In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 23cm springform pan.

In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, non-dairy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.

Bake in the pre-heated oven for 75 minutes, or until filling is set.

Allow to cool on a rack and then chill thoroughly in refrigerator before removing from the pan.



  • 1 C ground almonds
  • 1 C whole wheat flour
  • 2/3 C margarine
  • 2 x 350ml packages firm tofu
  • 1 1/2 C demerara sugar
  • 7 Tbsp unsweetened cocoa powder
  • 1/4 C sunflower seed oil
  • 1/2 C non-dairy milk
  • 1/4 C dark rum
  • 1 1/2 tsp vanilla extract