Skinny Caramel Macchiato Cheesecake

My 29th birthday happened at the one week mark of my Fitness Train Challenge.  As I do every year, I perused all my favorite foodie blogs searching for something sinful to make as my birthday dessert.  But there was just one slight problem…no matter how great they all looked, something about their 800-calories-per-slice badness just wasn’t appealing to me. I had worked so hard this past week and well, I didn’t really feel like blowing it all away on a few pieces of cake.

Then I came across the idea of a tofu cheesecake.  Yes, I said the word “tofu” and “cheesecake” in the same sentence. I know. It sounds ridonculous. It sounds absurd. It sounds…just plain wrong.

But as my taste tester husband can attest (and much to his dismay), this cheesecake blew our minds.  And just to make sure we weren’t off our rockers, I took the leftover pieces to my girlfriends and made them try it.  Either they were just being nice to the birthday girl or this thing really was amazing!

I dare you to try it for your next special event. Just don’t tell anyone what’s really in it until they gush about how yummy it is!

Caramel Macchiato {Tofu…sssshhhh!} Cheesecake


1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1/4 tsp salt

2/3 cup sugar
2 tbsp instant espresso powder
1/4 cup warm water
2 tsp vanilla
pinch salt
1 7-oz package organic tofu (123 calories)
1 8-oz package cream cheese (792 calories! Now are you a bit happier about the tofu?)

Top Layer
1/4 cup butterscotch chips
1 tbsp vanilla
3 tsp sugar
1 cup sour cream, preferably organic


Preheat oven to 350˚.  Grease a 9″ spring form pan.

Mix all three base ingredients and press into greased pan. I actually bought organic chocolate graham crackers from Whole Foods and blended them up to make crumbs.
TIP: Use a bit of suran wrap under your palm to press the crumbs down!

Bake crust in preheated oven for 8 minutes.

Mix the sugar, espresso powder and warm water together and stir until espresso powder has dissolved. Place tofu and cream cheese in a blender or food processor and add coffee mixture, vanilla and salt. Blend all ingredients together until smooth.

Pour on top of warm crust and bake for 20 minutes.

Meanwhile, in a saucepan over low heat, stir together the butterscotch chips and vanilla. Once the chips have melted somewhat, add the sugar and sour cream. Stir constantly until everything is melted and blended well. Set aside.

Once cheesecake has baked for 20 minutes, reduce oven heat to 325˚ and pour the sour cream mixture on top of the warm cheesecake. Put back in the oven for 35 minutes. Don’t be alarmed if it looks wobbly — just put it in the fridge overnight and serve chilled.

Nutritional Summary: 200 calories per piece if you cut cake in 16 pieces or 400 calories per 1/8 of the cake.

Domestically Yours,

Natasha Kay

6 thoughts on “Skinny Caramel Macchiato Cheesecake

    • Natasha says:

      I agree with you on thinking low-cal deserts are inherently wrong. 🙂 But I tell ya, every single man that tried this fell in love with it. And men seem to be much less willing to compromise on low-cal desserts, I find!

  1. Jill says:

    I have used silken tofu in a vegan monkey pie once and it was AWESOME. Everyone who had it loved it. Sure there was the peanut butter, chocolate and banana too..every little bit helps 🙂

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