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READY IN 2½ hrs

Tofu Cheesecake

Read Reviews (18)

"A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired." — Skinnychef86

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Original recipe makes 1 - 9 inch cheesecake Change Servings

2 (12 ounce) packages extra firm tofu, drained and cubed
1 cup white sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

1/4 cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust

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Directions

Preheat an oven to 350 degrees F (175 degrees C).
In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

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PREP 10 mins
COOK 20 mins
READY IN 2 hrs 30 mins

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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.

—STARPENGUIN

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Most Helpful Critical Review

Sep 27, 2011

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.

—tess

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20 Ratings

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Apr 26, 2010

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

—muddymom

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Jun 01, 2012

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.

—Amybobamy

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Oct 14, 2009

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.

—Gina

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Aug 10, 2011

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. :)

—iRadiate

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Mar 25, 2011

This was tastey and very satisfying...although it took significantly longer than 30 minutes to cook. I added a blueberry topping, and it tasted great...a definite bonus to my evolving veganism!

—Beth

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Nov 30, 2010

Being lactose intolerant, this is a great alternative to traditional cream cheese based cheesecake & much healthier too!

—Daisy

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Nutrition

Calories
371 kcal
19%

Carbohydrates
46.4 g
15%

Cholesterol
0 mg
0%

Fat
18.3 g
28%

Fiber
0.7 g
3%

Protein
8.1 g
16%

Sodium
249 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tofu Cheesecake

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 371
Calories from Fat: 164

% Daily Value *
Total Fat 18.3g 28 %
Saturated Fat 3.2g 16 %
Cholesterol 0mg 0 %
Sodium 249mg 10 %
Potassium 134mg 4 %
Total Carbohydrates 46.4g 15 %
Dietary Fiber 0.7g 3 %
Protein 8.1g 16 %
Sugars 36.9g
Vitamin A 6 %
Vitamin C 3 %
Calcium 38 %
Iron 52 %
Thiamin 10 %
Niacin 22 %
Vitamin B6 3 %
Magnesium 11 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.