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Click here: About Chocolate-Covered Katie
Did you know..
Did you know that healthy food can be naughty? Try this dip and you will never believe it isn’t full of heavy cream and sugar!
It’s all thanks to a comment from a reader. She asked if I could healthify: this non-vegan recipe.
I’d never even thought of the idea of cheesecake dip before. How decadent does that sound? As soon as I saw her comment, I had to try it out. Admittedly, I haven’t tasted the real version; but my “healthy” version tastes pretty darn incredible!
Chocolate-Chip Cheesecake Dip
(can be gluten and sugar-free!)
- 1 tsp pure vanilla extract
- 1 cup cream cheese spread, such as Tofutti (180 grams)
- 4 NuNaturals stevia packets or 1/4 cup sugar (or more, if desired)
- 1 cup silken tofu (or 1 cup more cream cheese spread) (If you use Morinu silken-firm, even tofu haters say they can’t taste it in this recipe!) (200 grams)
- chocolate chips
- tiny dash salt
Blend all of the ingredients, except the chocolate chips, together. Then add in your chocolate! Use this as a dip, or eat it as pudding or mousse. Makes about 2 cups.
Or, you could make the more-decadent version: Naughty Chocolate Chip Dip. (The “not-as-healthy” version would probably make for a killer vegan party dessert!
Link of the Day: Black Bean Brownies
Laura says
I did not have cream cheese so i made it with 2T sugar, non fat greek yogurt instead of cream cheese, added a pinch of xanthane and a T of peanut butter and it tasted incredibly good. I really fought hard not to eat the whole thing straight out of the batter. It is now safe in my fridge… for the moment.
NOT a tofu fan says
Ok so I know this question is against the principles if veganism l, but for those of us who aren’t tofu gave, is there something we can replace the tofu with and still get the sane consistency? Lol
Chocolate-Covered Katie says
LOL there are even vegans who don’t eat tofu! Off the top of my head, I have two different ideas: vegan Greek yogurt or chickpeas like in this dip: https://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
aelea says
I plan on making this tonight BUT! I couldn’t find “Cream Cheese Tofu” at the store. They had “Dessert Tofu” so I bought that….do you know if that is an ok replacement?
Chocolate-Covered Katie says
Sorry, I’ve never heard of dessert tofu so I don’t know.
Aleix says
I was wondering if there is anything you can sub for the tofu? In this recipe and the regular cheesecake sauce recipe.
Chocolate-Covered Katie says
Sorry, I haven’t tried anything else so I can’t say.
Aline says
Sometimes it makes me sad that I don’t have the ingredients to make your recipes! I’m from Brazil and we yet don’t have a lot of the vegan options that you got! Like tofutti, marshmallow, and stuff that are typical from the US! 🙁
Well… Happily there are many recipes that I can make!
Anonymous says
could i sub the tofu with banana?
Chocolate-Covered Katie says
Sorry, I haven’t tried it so I really don’t know!
Teri Van Epps says
I love finding new milk free dips and treats I can make for my milk allergic 4 year old! Not sure which to make first- this or the chocolate chip cookie dough dip!
Vanillka says
Trying not to get lost in all the chocoholic wonders here, I stop on this one and ask my question:
we don’t have silken tofu….
Can I blend some hard tofu (unsalted) with water or coconut cream?! Will I have the same texture?
The worst is that I’ve never seen silken tofu, so I don’t know what to aim to 🙁
Bad…Cause I love all your silken tofu based cream!
PS: I like the new header better 😉
Nikki says
Hey Vanillka,
I have used regular (non-silken) SOFT tofu for very similar purposes and it works just fine! Which is a bonus since the silken tofu I see is almost twice as expensive as the regular stuff!!
Nikki says
Oh cheese wizz – this is brilliant! I am going to try this using homemade yogurt cheese/labneh (basically strained yogurt which comes out tasting pretty darn close to cream cheese!). Really quite excited about this!!
Christine says
Very tasty!!! Thanks for sharing!!
holly says
i’m not sure what i did but after making this dip following the exact recipe i did not like how it tasted. i did use trader joes non diary cream creese and not tofutti. because i was serving it at my wine club meeting i decided to doctor it up and added 4 oz real light cream cheese, 4 tablespoons of unsalted butter and 3 heaping spoonfuls of creamy peanut butter. turned out great with the added ingredients and no one knew it had tofu in it (until i told them – the surprised look on their faces was priceless)
vegan&vain says
Hi Katie, I’m a vegan blogger from Poland and I love this receipe *_* but in my country there’s no tofutti brand products, is there any way to replace it?
Kim Bayne says
Hi Katie, I have a question about Tofutti…I assume its the same where you are as here in Australia?? I have tried it once and it was very grainy…I had such high hopes for the dessert I was making but it was texturally awful 🙁 Is it MEANT to be grainy straight from
the tub?
Ayaka says
This recipe is so great! I love tofutti cream cheese, but I can’t have it so much because it make me feel a little sick (anything with high fat content, I cannot have in one sit… It makes my stomach feel uncomfortable). But with this dip, because it is mixed with tofu, I can have it like pudding and still have that delicious taste! I usually use less tofutti and put some lemon juice to make it more like yogurt 🙂 It is SOOOO good!
Rachel says
UNREAL! This is so perfect with strawberries for dipping.
I have to admit that I like my sweets a little sweeter and LOVE vanilla more than a person should, so instead of over-doing it with more extract, my favorite mix-in is (don’t judge me…) powdered Sugar Free French Vanilla Coffee-mate!
Totally weird, I know, but it’s dairy free and the most perfect flavor. It is hands down my favorite mix-in for all of the CKK sugar cookie inspired recipes as well 🙂 Just thought I would share, since it really made a yummy difference in this recipe (almost like there’s Cool-Whip in it!)
Anja says
Dear Katie, this sounds great!!! I was looking for a vegan option of the graveyard cheesecake dip for Halloween. I suppose this lasts in the fridge for some hours before being served? Do you think adding some cocoa powder would work? Thanks a lot!! Greetings from cold Switzerland (oh yes, even here you do have fans!!!)