Tofu Cheesecake
Indulge in the creamy, luscious delight of tofu cheesecake—a vegan twist on the classic dessert that’s as satisfying as it is dairy-free! This decadent recipe combines silky tofu and vegan cream cheese to create an ultra-smooth, velvety filling that’s lightly sweetened with granulated sugar and brightened by zesty lemon juice and zest. The graham cracker crust, enriched with melted vegan butter, adds the perfect crumbly contrast. With minimal prep time and an effortless baking process, this plant-based dessert delivers big on flavor while keeping things light and wholesome. Perfect for any occasion, this tofu cheesecake sets beautifully in the fridge for a flawless, sliceable treat. Serve it chilled and top with your favorite fresh fruits or a drizzle of fruit compote for an elegant finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Vegan butter (melted)
- 14 ounces Silken tofu
- 8 ounces Vegan cream cheese
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 2 teaspoons Vanilla extract
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 325°F (165°C).
In a mixing bowl, combine the graham cracker crumbs and melted vegan butter until evenly coated.
Press the crumb mixture into the bottom of a 9-inch springform pan to create the crust. Refrigerate while preparing the filling.
In a blender or food processor, combine the silken tofu, vegan cream cheese, granulated sugar, cornstarch, vanilla extract, lemon juice, lemon zest, and salt. Blend until smooth and creamy.
Pour the tofu mixture over the prepared crust and spread it evenly with a spatula.
Place the cheesecake in the preheated oven and bake for 60 minutes, or until the center is just set but still slightly jiggly when shaken.
Turn off the oven and leave the cheesecake inside to cool gradually for about 1 hour with the door slightly ajar.
Remove the cheesecake from the oven and let it cool completely at room temperature before transferring to the refrigerator.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to firm up.
Slice and serve chilled. Optionally, garnish with fresh fruit or a drizzle of fruit compote before serving.
Nutrition Facts
Calories |
2761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 197.9 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1568 mg | 121% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 968 mg | 21% | |
*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.
