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!

Nutriscore Rating: 50/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a mixing bowl, combine the graham cracker crumbs and melted vegan butter until evenly coated.

Step 3

Press the crumb mixture into the bottom of a 9-inch springform pan to create the crust. Refrigerate while preparing the filling.

Step 4

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.

Step 5

Pour the tofu mixture over the prepared crust and spread it evenly with a spatula.

Step 6

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.

Step 7

Turn off the oven and leave the cheesecake inside to cool gradually for about 1 hour with the door slightly ajar.

Step 8

Remove the cheesecake from the oven and let it cool completely at room temperature before transferring to the refrigerator.

Step 9

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to firm up.

Step 10

Slice and serve chilled. Optionally, garnish with fresh fruit or a drizzle of fruit compote before serving.

Nutrition Facts

Serving size	1069.8 grams (1069.8g)

Amount per serving	% Daily Value*
Calories	2761

Total Fat 140.20g	180%
Saturated Fat 75.90g	380%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2847mg	124%
Total Carbohydrate 333.20g	121%
Dietary Fiber 5.50g	20%
Total Sugars 197.90g
Protein 49.90g	100%

Vitamin D 0IU	0%
Calcium 1568mg	121%
Iron 12mg	69%
Potassium 968mg	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.

Source of Calories

Fat: 45.2%

Protein: 7.1%

Carbs: 47.7%