Recipe by Skinnychef86
"A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (12 ounce) packages
extra firm tofu, drained and cubed
1 (9 inch)
prepared graham cracker crust
this is surprisingly decent. if you are vegan, you will think this is the bomb! if you are a regular meat/dairy eater like me, you'll say "hmmm, tastes alittle like soy". not that bad though. i used the blender and the cake is very smooth & creamy. i also made my own graham cracker crust (crackers/butter/sugar) and i did spread some thinned-out strawberry jam on top. i got a HUGE package of tofu from Costco and was looking for something to do with it. it also makes a great pareve dessert for those that are kosher.
I used the extra firm tofu as suggested and no matter how much I used the blender, the consistency wasn't smooth at all and the flavour was awful, in fact it was disgusting. Most disappointng!!! I don't appreciate having my review altered. What's the point in doing reviews if they can be changed.
I followed recipe exactly, but it was not cooked for at least another 1/2 hour. It tasted nothing like cheesecake. We topped with fresh strawberries. One daughter said it reminded her of rice pudding. Most adults just said it was "different" but no one got a cheesecake feel from it. Most said it didn't taste bad, it just wasn't what they were expecting. I doubt I will try it again
This is a great recipe for starters, but mine was runny and did not really taste like "cheesecake." Remade it with following changes: added two large eggs and two tablespoons white flour, plus the grated rind of a lemon, and mixed in food processor. THOSE results were very NY Cheese-cake-ish, and a great pareve desert with strawberries.
This recipe is definitely a keeper. The consistency was excellent and it held up very well. I'm thinking that maybe those who didn't get a smooth consistency used the wrong type of tofu. My only gripe is that this is a little too sweet for me, and I have a sweet tooth... The next go round, I'll probably add more lemon juice and less sugar. :)
WOW!! I never thought a tofu cheesecake would taste so good. I was wrong! I'm so happy to have found this recipe as I have many vegan friends.
This turned out really good. My husband who is a serious cheesecake fan even liked this a lot. I did add in a small amount of dairy free cream cheese. But, not enough to really change the recipe much. Also, for those who are not getting the tofu creamy enough, ensure that you are using Mori Nu Silken Firm Tofu. You will know that you are using the right stuff because it will come out of the box very silky and smooth looking to begin with. The other tofu's are not silky smooth even before blending. This is really a good recipe.
I used the blender and it got very smooth. I am not a vegan, so I added chocolate chips. Not as thick as cheesecake, but ended up tasting like cookie dough. I loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 164
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a stuffed and basted vegan Thanksgiving "turkey."
What’s cooking in Janesville? Creamy cheesecake with a splash of coffee.
See how to make a classic cheesecake in five easy steps.