Tofu Cheesecake Recipes

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TOFU CHEESECAKE



Tofu Cheesecake image

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

Provided by Skinnychef86

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 2h30m

Yield 8

Number Of Ingredients 7

2 (12 ounce) packages extra firm tofu, drained and cubed
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust

Steps:

  • 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.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g

TOFU CHEESECAKE RECIPE



Tofu Cheesecake Recipe image

This rich and luscious vegan cheesecake is prepared without any dairy or eggs and instead is made with tofu, coconut cream, and cashews.

Provided by Kristina Vanni

Categories     Dessert     Cake

Time 2h20m

Number Of Ingredients 19

For the Crust:
1 cup gluten-free rolled oats
1 cup raw almonds
3 Tbsp coconut sugar
1/2 tsp sea salt
1/3 cup coconut oil (melted)
For the Filling:
1 1/2 cups raw cashews
8 ounces silken tofu
1 cup heavy coconut cream
3/4 cup coconut sugar
1 tablespoon cornstarch
2 teaspoons pure vanilla extract
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 teaspoon sea salt
For the Topping:
Fresh strawberries
Heavy coconut cream

Steps:

  • Slice and enjoy!

Nutrition Facts : Calories 646 kcal, Carbohydrate 72 g, Cholesterol 0 mg, Fiber 4 g, Protein 11 g, SaturatedFat 19 g, Sodium 238 mg, Sugar 54 g, Fat 37 g, ServingSize 1 cake (8 slices), UnsaturatedFat 0 g

TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!



Tofu Cheesecake Recipe: Sinfully Delicious and Vegan! image

Provided by Meredith James

Time 1h30m

Yield one

Number Of Ingredients 7

24 oz of extra firm tofu
1 c of white sugar
1 tsp of vanilla extract
1/4 tsp of salt
1 /4 c of vegetable oil
2 tbsp of lemon juice, freshly squeezed
2 c of Graham cracker crumbs

Steps:

  • While preparing a 9-inch baking tray, preheat your oven to 350°F.
  • Use a tofu press to press and drain your extra firm tofu.
  • Crumble the pressed tofu into small pieces in a large mixing bowl.
  • Mix the tofu with sugar, vanilla extract, salt, vegetable oil, and freshly squeezed lemon juice.
  • Move everything over into a food processor and blend everything well.
  • Place your Graham cracker crumbs in the bottom of the baking tray to form the layer of crust.
  • Pour the blended vegan cheesecake mixture into the baking tray and allow it to settle.
  • Smooth out the top layer of the mixture with a spatula or spoon.
  • Place the cheesecake into the centre of your preheated oven and leave it to bake for a minimum of 20 min.
  • When the top is beginning to brown, remove the baked vegan cheesecake and allow to cool in the refrigerator.
  • Once the cheesecake is chilled, it's time to serve it to your hungry friends and family!

Nutrition Facts : ServingSize one 9-inch cheesecake

PUMPKIN TOFU CHEESECAKE



Pumpkin Tofu Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 2 (9-inch) cheesecake

Number Of Ingredients 10

2 cups graham cracker crumbs (about 16 whole crackers)
6 tablespoons soy margarine, slightly softened
1 1/2 pounds silken tofu
1 cup canned or fresh cooked pumpkin
1 1/4 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
12 ounces soy cream cheese
1 tablespoon vanilla extract

Steps:

  • Make the graham cracker crust: In a food processor or blender, process the graham crackers on high speed until they are finely ground. Add the margarine and pulse until the mixture resembles coarse crumbs. Pat the mixture into a thick layer in the bottom of an 8-inch springform pan, or thinner layers in 2 (9-inch) pie plates.
  • Make the filling: Have all the ingredients at room temperature. Preheat the oven to 325 degrees. In a food processor or blender, puree the tofu and pumpkin until smooth. Add the sugar, spices, soy cream cheese, and vanilla and process until smooth. Scrape down the sides as necessary.
  • Pour the tofu mixture into the prepared pie crusts and bake for 50 minutes, until the cheesecake mixture is firm.
  • Turn the oven off, leaving the cake in the oven for 1 hour. Remove and cool to room temperature. Refrigerate the cheesecake overnight. Serve slightly chilled.

"I DON'T BELIEVE IT'S...." LEMON TOFU CHEESECAKE!



It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.

Provided by rsarahl

Categories     Cheesecake

Time 2h35m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups graham cracker crumbs
1/4 cup maple syrup
1/2 teaspoon almond extract
1 lb silken tofu
1/3 cup sugar
1 tablespoon tahini
1/2 teaspoon salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon almond extract
2 tablespoons cornstarch
2 tablespoons soymilk (rice milk is also ok)
1/4 cup slivered almonds (optional)

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
  • Mix until the graham cracker crumbs are moistened.
  • Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
  • Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
  • Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
  • Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
  • Pour filling into the springform pan over the cooled crust.
  • Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
  • Remove the cheesecake from the oven and allow it to cool.
  • Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
  • To serve, take a long knife and heat the blade in hot hot water.
  • Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
  • Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.

BAKED CHOCOLATE TOFU CHEESECAKE



Baked Chocolate Tofu Cheesecake image

This dairy-free cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing. It's the perfect recipe to have up your sleeve for any vegan friend, or for anyone trying to eat a more plant-based diet.

Provided by Donna Hay

Categories     HarperCollins     Dessert     Chocolate     Tofu     Cake     Bake     Dairy Free     Vegan     Coconut     Peanut Free     Freeze/Chill     Wheat/Gluten-Free     Vegetarian     Birthday     Christmas

Yield 12 servings

Number Of Ingredients 13

Base:
⅔ cup (50g or 1¾ oz) desiccated coconut
⅔ cup (160g or ½ oz) cashew butter
¼ cup (60ml or 2 fl oz) pure maple syrup
Filling:
500g (1 lb) silken tofu, at room temperature
⅔ cup (160g or 5½ oz) firmly packed brown sugar
200g (7 oz) dark (70% cocoa) chocolate, melted and cooled slightly
2 tablespoons cocoa powder
1½ tablespoons cornflour (cornstarch)
Toppings:
Blueberries, halved
Whipped coconut cream (optional)

Steps:

  • Preheat oven to 325°F. Line a 8½-inch round springform cake tin with non-stick baking paper. To make the base, combine the coconut, cashew butter and maple. Press into the prepared tin and bake for 10 minutes or until lightly golden brown.
  • To make the filling, place the tofu, brown sugar, chocolate, cocoa and cornflour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set. Set aside for 30 minutes, then chill for 2 hours or until cold. Serve in wedges with blueberries and whipped coconut cream.

TOFU CHEESECAKE



Tofu Cheesecake image

OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake! In fact, I posted an "ovo-lacto" cheesecake recipe (New York Style Sour-Cream-Topped Cheesecake, Recipe #313572). But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor! So, here's a vegan variety, made with tofu. It's even sugar free! (I use maple syrup as the sweetener and it comes out really yummy.) The tahini adds a bit of a bitter, "cheesy" tang--you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe! (This recipe is adapted from "The Tofu Cookbook" by John Paino and Lisa Messinger.)

Provided by Veggie Girl NYC

Categories     Cheesecake

Time 50m

Yield 1 cheesecake, 6-8 serving(s)

Number Of Ingredients 10

2 lbs soft tofu
4 tablespoons tahini
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 cup maple syrup
2 teaspoons vanilla
1 teaspoon salt
1 lemon, rind of, grated
1 unbaked 9-inch pie crust
1 cup fresh fruit

Steps:

  • Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
  • To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
  • Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
  • Cool first, then add your favorite fruit topping if desired.

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