Lime Ginger Tofu Cheesecake Nondairy
Discover a creamy, zesty delight with our Lime Ginger Tofu Cheesecake—a completely dairy-free and vegan indulgence that’s perfect for any occasion. This innovative cheesecake combines the smoothness of firm tofu and soaked cashews with the tropical richness of coconut cream, creating a silky filling that’s bursting with fresh lime juice, tangy zest, and a subtle hint of grated ginger. Its golden graham cracker crust (with a gluten-free option available) provides the perfect crunchy base, while the use of natural sweeteners like agave or maple syrup keeps it wholesome and refined sugar-free. Baked until perfectly set and chilled to perfection, this vegan dessert is light, refreshing, and a must-try for cheesecake lovers seeking plant-based alternatives. Garnish with lime zest or slices for a show-stopping presentation and serve it cold to impress your guests!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs (or gluten-free alternative)
- 4 tablespoons Coconut oil, melted
- 2 tablespoons Granulated sugar
- 14 ounces Firm tofu, drained
- 1 cup Raw cashews, soaked overnight
- 0.5 cup Coconut cream
- 0.25 cup Lime juice, freshly squeezed
- 1 tablespoon Lime zest
- 0.5 cup Agave syrup (or maple syrup)
- 2 teaspoons Fresh ginger, grated
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the springform pan to form a crust. Bake the crust in the preheated oven for 8-10 minutes, then let it cool while you prepare the filling.
In a high-powered blender or food processor, combine the drained tofu, soaked cashews, coconut cream, lime juice, lime zest, agave syrup, grated ginger, vanilla extract, cornstarch, and a pinch of salt.
Blend the mixture until smooth and creamy, stopping to scrape down the sides as needed. This may take 2-3 minutes depending on your blender.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle. It will firm up as it cools.
Remove the cheesecake from the oven and let it cool to room temperature. Then, transfer it to the refrigerator and chill for at least 4 hours or overnight.
Once chilled, carefully remove the cheesecake from the springform pan. Garnish with additional lime zest or thin lime slices, if desired.
Slice and serve cold. Enjoy your refreshing Lime Ginger Tofu Cheesecake!
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 29.7 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 294 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
