TOFU CHEESECAKE
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
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
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!
Provided by Meredith James
Time 1h30m
Yield one
Number Of Ingredients 7
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
Provided by Food Network
Categories dessert
Time 1h55m
Yield 2 (9-inch) cheesecake
Number Of Ingredients 10
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
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
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
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
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
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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