Description
This recipe for the Best Tofu Cheesecake offers a light, creamy, and guilt-free dessert option. It uses silken tofu as a base, creating a velvety texture that rivals traditional cheesecakes. With notes of lemon zest and vanilla, this dairy-free and vegan treat is perfect for gatherings or personal indulgence. Easy to adapt with various flavor additions, it’s a versatile dessert for cooks of all levels.
Ingredients
Scale
- 1 block Silken Tofu
- 1/2 cup Plant-Based Milk
- 3/4 cup Sugar
- 1 tablespoon Lemon Zest
- 1/4 cup Lemon Juice
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 2 tablespoons Cornstarch/Agar Agar
- 1 cup Graham Cracker Crumbs (optional crust)
- 1/4 cup Coconut Oil (optional crust)
Instructions
- If using cashews, soak them overnight or in boiling water for 1-2 hours, then drain.
- In a blender, combine silken tofu, plant-based milk, soaked cashews (or cashew butter), sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth.
- Taste the mixture and adjust lemon juice or sugar as needed for balanced flavor.
- Add cornstarch/agar to the mix and blend again until well combined for a firm texture.
- Transfer the mixture to a heavy-bottom saucepan and simmer over medium heat, whisking frequently until it begins to bubble, about 5 minutes.
- Once thickened (about 2 minutes), remove from heat and whisk in additional lemon juice if desired.
- Pour the filling into a prepared crust and smooth the top.
- Refrigerate uncovered for at least 3 hours until set.
- Serve chilled and store leftovers covered in the refrigerator for up to 5 days.
Notes
- Top with fresh fruit or a berry compote for garnish.
- This tofu cheesecake is naturally dairy-free and vegan.
- For a gluten-free crust, use gluten-free graham crackers.
- Store leftovers covered in the refrigerator for up to 5 days.
- Freeze individual slices wrapped tightly for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Tofu Cheesecake, Vegan Tofu Cheesecake, Dairy-Free Tofu Cheesecake, Creamy Tofu Cheesecake, Easy Tofu Cheesecake, Gluten-Free Tofu Cheesecake, Plant-Based Cheesecake, Tofu Dessert Recipe