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Tofu Cheesecake

A rich, creamy, and plant-based cheesecake made with tofu, no baking required.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 block 14 oz firm tofu
  • 1/2 cup maple syrup
  • 1/4 cup almond milk
  • 1/2 cup cashews soaked
  • 1/4 cup coconut oil melted
  • 2 tsp vanilla extract
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 1/4 cup melted butter or coconut oil for crust

Equipment

  • Food processor or blender
  • Mixing bowl
  • 9-inch springform pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a mixing bowl, combine the graham cracker crumbs and melted butter.
  2. Press the crumb mixture into the bottom of a 9-inch springform pan.
  3. In a food processor, add the tofu, maple syrup, almond milk, soaked cashews, melted coconut oil, and vanilla extract.
  4. Blend until completely smooth and creamy.
  5. Pour the tofu mixture over the prepared crust in the springform pan.
  6. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  7. Once set, carefully remove the cheesecake from the springform pan.
  8. Optional: Top with fresh fruit, chocolate drizzle, or a sprinkle of nuts before serving.

Notes

This cheesecake is a healthier alternative to traditional cheesecake and can be customized with different flavors.