Recipes » Desserts » Cashew & Tofu Cheesecake Dessert Bowls
T. Colin Campbell Center for Nutrition Studies
Cashew & Tofu Cheesecake Dessert Bowls Recipe


For the Batter

  • 1 cup cashews, soaked
  • 6 oz (175g) silken tofu
  • 1 Tbsp peanut butter
  • 1 small banana
  • Pinch of sea salt
  • 2 Tbsp water
  • 2 Tbsp raw cacao powder (blend into half of the batter)

For the Swirl

  • 1 Tbsp peanut butter
  • 1 tsp agave syrup

Mix and the end

  • 3 Tbsp raisins, soaked in rum (optional)
  • 4 dried figs, chopped


  • 1. Soak raisins in rum. Soak cashews in water for 2 hours. Rinse and drain.
  • 2. Place the batter ingredients (except cacao powder) into blender. Blend until smooth.
  • 3. Put half of the mixture into a bowl and add cacao powder to the half in the blender.
  • 4. Mix half of raisins and chopped figs into brown batter and the other half into white batter.
  • 5. Prepare the swirl by mixing together peanut butter (room temperature) and agave syrup.
  • 6. Now, start compiling the bowls. Put brown and white batter into bowls by turns. Add small balls of peanut butter mix here and there.
  • 7. When you come to the last layer, add about 5 peanut butter balls on top. Now, it’s about your creativity and art skills. Take a knife and make some nice swirls on top of the dessert.
  • 8. Place the bowls in fridge for a few hours. Cover the bowls with foil if you need to keep them longer.

Cooking Tips

  • 1. Garnish with fresh berries (blueberries, raspberries, blackcurrants etc.)

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