Hey friends!
Are you in the mood for a sweet treat that’s a little different? I’ve got something special for you today.
Let me introduce you to my creamy and delicious tofu cheesecake!
Yes, you heard that right—this cheesecake is made with tofu, and it’s surprisingly tasty.
It’s perfect for anyone looking for a lighter, dairy-free dessert that still hits the spot.
Let’s dive into this tasty adventure together!
Ingredient Substitutions
Silken tofu can be replaced with firm tofu for a denser texture, or with soaked and blended cashews for a richer flavor. Use the same amount of firm tofu, or 2 cups of soaked cashews blended with 1/2 cup water. For the plant-based milk, coconut milk or soy milk can be used as alternatives, offering different flavor profiles and fat content. Adjust the sugar amount if using sweetened milk varieties. Raw cashews can be substituted with blanched almonds or macadamia nuts for different nutty flavors and textures. Soak the nuts overnight and use the same quantity as cashews. Cornstarch or arrowroot can be replaced with tapioca starch for a similar thickening effect, using the same amount. Agar agar powder can be substituted with carrageenan or pectin for setting the cheesecake, though amounts may need adjusting based on the specific product used.
| Preparation Time | 60-80 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 180-195 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 35-45 g
- Fat: 60-70 g
- Carbohydrates: 150-170 g
Ingredients
For the crust:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
For the filling:
- 16 oz silken tofu (firm or extra-firm for best texture)
- 1 tsp vanilla extract
- 1/2 cup sugar (granulated white sugar)
- 3/4 cup unsweetened plant milk (I use Califia Farms almond milk)
- 1/2 tsp lemon zest (finely grated for maximum flavor)
- 3 tbsp cornstarch
- 2 tsp agar agar powder
- 1/3 cup lemon juice
- 1/2 tsp sea salt
- 1/2 cup raw cashews (soaked in hot water for 30 minutes, then drained)
Step 1: Prep the Cashews
If you’re not using a high-speed blender, start by soaking the cashews.
You can soak them overnight in water, then drain, or cover them with boiling water and let them sit for 1 to 2 hours.
Alternatively, you can use ¼ to ⅓ cup of raw cashew butter as a substitute for soaked cashews.
Step 2: Blend the Filling Ingredients
In a blender, combine the tofu, milk, soaked cashews (or cashew butter), sugar, lemon zest, ¼ cup of lemon juice, vanilla extract, and a pinch of salt.
Blend these ingredients on high speed until the mixture becomes completely smooth.
Pause occasionally to scrape down the sides of the blender as needed.
Taste the filling and adjust with more lemon juice or sugar if desired.
Once you’re satisfied with the taste and creaminess, add the starch and agar, then blend again until fully incorporated.
Step 3: Cook the Filling
Pour the blended filling into a heavy-bottom saucepan and slowly bring it to a simmer over medium heat, whisking frequently to prevent sticking.
Once the mixture becomes hot and bubbly, continue to whisk and cook for an additional 2 minutes, or until it thickens to a creamy consistency.
Remove the saucepan from the heat and whisk in an additional tablespoon of lemon juice for an extra burst of flavor.
Step 4: Set the Filling
Transfer the cooked filling into a prepared crust, smoothing the top as needed.
Place the filled crust into the refrigerator, uncovered, and allow it to chill and set for at least 3 hours.
This will help the filling firm up and reach the desired consistency.
Step 5: Serve and Store
Once the dessert is fully chilled and set, it is ready to serve.
If you’re not serving it immediately, cover and keep it refrigerated until you’re ready to enjoy your delicious creation.
