TBH when we put that post together, I was just as intrigued as you. Tofu… in cheesecake?! Then I saw you in the comments asking for a recipe to try this out for yourself.
So I found some recipes, did a little experimenting, and put together my own version that is *chef’s kiss.*
So not only can this be done, but it’s the prettiest thing EVER.
This Tofu Cheesecake Recipe is vegan and gluten-free! It’s also creamy and rich, with a perfect crust that is crunchy and somehow buttery, even without butter. I guess what I’m saying is this cheesecake is magical.
One thing I want to point out that just because this cheesecake is vegan doesn’t mean it’s low calorie. And that’s okay!!! This treat is high in plant-based protein and made with whole, simple ingredients.
Oh, and don’t let the ingredient list intimidate you. It should be pretty easy to find everything at your grocery store, depending on where you live of course!
Okay, ready to try this Tofu Cheesecake Recipe?!
Here’s Your Tofu Cheesecake Recipe!
1 ½ cups vegan graham cracker crumbs (any brand that does not contain honey. I used Nabisco!)
5 Tbsp vegan butter or coconut oil
¼ cup granulated monk fruit sweetener (or sugar)
2 cups raw cashews
1 cup firm silken tofu
6 Tbsp monk fruit syrup
½ cup coconut yogurt (or whatever yogurt you prefer)
¼ cup dairy-free milk
2 teaspoons lemon juice
2 teaspoons vanilla extract
Pinch of salt
1 ½ cups frozen berries
3 Tbsp monk fruit syrup
1 tablespoon cornstarch
- Preheat the oven to 350°F. Line the bottom and sides of a spring-form or loose-bottom cake tin. I used a 9-inch springform pan.
Make the crust
- In a food processor, pulse the crust ingredients until well combined. If the mixture seems dry, add a tablespoon or two of water. Press the crust into the pan, going up the sides a little.
- Bake the crust for 8 minutes or until it starts to brown a bit. Set aside to cool.
To make the filling
- Add all ingredients to a high-powered blender and blend until there are no lumps. Give it a taste test and adjust the sweetener as needed. Pour the filling into the crust. Tap the cheesecake on the counter a few times to get rid of any air bubbles.
Bake your Tofu Cheesecake
- Bake the cheesecake for 45-50 minutes, checking occasionally to see if it’s browning too quickly. If it is, just cover with aluminum foil or a baking sheet. The cheesecake will still be a little jiggly when it’s done, but all of the liquid will be gone. Leave the cheesecake in the oven with the door open to cool for at least an hour.
- Next, let the cheesecake come to room temp on the counter. Then, cover and chill overnight. This slow process is necessary to prevent cracking as much as possible!
After chilling overnight, prepare your topping and serve:
- In a small saucepan over medium heat, heat the berries, monk fruit, and cornstarch for about 5 minutes, until thickened. Mash the berries as they cook to create a syrupy texture.
- Remove the cheesecake from its tin. Drizzle the berry topping on your cheesecake. Slice and enjoy!
– The type of tofu you use matters! Traditional (firm silken) tofu will give your cheesecake the best texture.
– If you don’t have a high-powered blender, you will need to soak your cashews overnight before making your cheesecake. Otherwise they may not blend well!
– Don’t skip the lemon juice, vanilla, or salt! These help create the classic “cheesecake” taste.
Serving Size – 1/8 of cheesecake
Note – Nutrition info is an estimate and may vary 🙂
You won’t believe how good this Tofu Cheesecake is until you try it
So try it SOOON!
If you need a warm beverage to go with your cheesecake, try this ? Try this Healthy Pumpkin Spice Latte recipe (also vegan)!
Want more healthy plant-based recipes?! Check out the vegan option of my 90 Day Journey Meal Plans!
Like I said, this is the prettiest cheesecake ever soo please tag me on Instagram when you make it! And tell me what you think in the comments!