On this episode of Recipe Rehab we meet the Hershberger family as they introduce us to their insanely sweet Dulce De Leche Cheesecake.  One slice of this delectable cheesecake contains over 860 calories and a boatload of sugar.  Our two chefs will battle it out to see who can rehab that recipe and make it more nutritious but just as delicious.



Serves 12

Cook Time 45 minutes

Prep Time 15 minutes



Coconut oil cooking spray

12 whole grain graham cracker squares (6 graham crackers connected), crumbled up (Back To Nature)

4 tablespoons coconut oil, melted

1 tablespoon honey

½ teaspoon ground ginger

1 pinch salt



14 oz. firm tofu

½ cup plain low-fat yogurt

16 oz. fat-free cream cheese, at room temperature

1 teaspoon vanilla extract

1/3 cup agave nectar

2 tablespoons honey

2 teaspoons powdered gelatin

4 tablespoons orange mango juice (Santa Cruz organic)



6 tablespoons orange mango juice

½ teaspoon powdered gelatin



1 pint fresh raspberries



Preheat the oven to 350°F.

Line an 8 x 8 baking dish with parchment paper, and spray it with the cooking spray.

Combine the graham crackers, melted coconut oil, honey, ground ginger, and pinch of salt into a food processor and pulse until the mixture becomes fine granules.

Transfer the mixture into the lined and sprayed baking dish, and press it down in an even layer.

Bake until golden, about 8 minutes. Let the crust cool completely.



Combine the tofu and the yogurt in a food processor and mix until silky smooth, about 5 full minutes.

Add the softened cream cheese, vanilla extract, agave, and honey to the food processor and continue to puree.

In a microwave safe coffee cup, stir the powdered gelatin into the 4 tablespoons of orange mango juice, mix thoroughly so as to avoid any lumps. Let the gelatin mixture sit for 5 minutes. After five minutes, melt the gelatin by microwaving the mixture for 17 seconds.

Once the gelatin is melted, drizzle it into the tofu mixture the food processor is on. Make sure that the gelatin gets evenly incorporated.

Pour the mixture over the cooled crust and place the cheesecake into the freezer until it sets, about 40 minutes.


Orange Mango Glaze:

Using a microwave safe coffee cup, add the gelatin to the orange mango juice and allow it to sit for five minutes.

After five minutes, melt the gelatin by microwaving it for 17 seconds.

Pour the glaze over the set cheesecake and allow the glaze to firm on the cake for 2 minutes in the refrigerator.



Garnish your finished cheesecake with fresh raspberries. Slice and serve!


Nutritional information: (per serving)

Per Serving (1/12 of recipe)

Calories:          199.7

Total Fat:         7.341 g

Saturated Fat:     4.518 g

Cholesterol:       5.148 mg

Protein:           11.1 g

Carbohydrate:      23.4 g

Dietary Fiber:     2.521 g

Total Sugars:      16 g

Calcium:           208.9 mg

Magnesium:         16.2 mg

Potassium:         208.8 mg

Sodium:            342.9 mg

Vitamin D:         0 mcg