More Great Recipes: Vegan | Vegetarian

Tofu Cheesecake


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 pre-baked vegan pie crust For Cake:
3/4 of a 15-ounce package of firm tofu, crumbled
1/2 cup vegan cream cheese
1/4 cup soy, rice, or nut milk
1 Tablespoon lemon juice
1/4 cup sucanat
2-3 Tablespoons maple syrup
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

For Topping:
1 bag of frozen berries of your choice (I've used blueberries, raspberries and cherries)
2 teaspoons arrowroot powder
*


For Cake:


Preheat oven to 375 F.


In a blender, combine the tofu, cream cheese, milk substitute, and lemon juice. Blend until very thick and smooth.


Add sucanat, maple syrup, cinnamon and vanilla, and blend until incorporated.


Pour into pre-baked pie shell.


Bake 35-45 minutes until golden and firm, and cracks begin to form on top.


Remove from oven and cool until totally set, preferably overnight.


For Topping: Mix arrowroot powder in apple juice.


Place frozen berries in saucepan and cover with the apple juice mixture.


Simmer until thickened like pie filling. It will reach maximum thickness before boiling.


Spread topping over pie and enjoy!


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11169 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter