Tofu Cheesecake
A creamy, vegan-friendly cheesecake featuring silken tofu and sweet dried pineapple, offering a delightful tropical flavor. The crunchy granola crust adds texture, making it a perfect dessert for health-conscious guests or anyone craving a light, satisfying sweet treat with a hint of citrus and vanilla.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Prepare crust by crushing granola in a blender to make 1 1/4 cups of crumbs.
- Press the granola crumbs into a 9-inch pie plate to form the crust.
- In a blender, combine tofu, salt, lemon juice, dried pineapple, vanilla, cornstarch, and water until smooth.
- Pour the tofu mixture over the prepared crust.
- Bake in the preheated oven for 30 minutes or until set and lightly browned.
- Allow to cool before refrigerating. Serve chilled.
Tips & Substitutions
For a creamier texture, blend the tofu mixture longer until completely smooth. You can substitute dried pineapple with other dried fruits like apricots or raisins if desired. If you prefer a sweeter cheesecake, add a sweetener like agave syrup or maple syrup into the tofu blend. Make sure the granola you use has minimal added sugars for a healthier option.
Serving Suggestions
Serve the tofu cheesecake chilled, garnished with fresh fruit or a drizzle of fruit sauce for added flavor. It pairs beautifully with Thick Fruit Salad for a refreshing dessert. You can also enjoy this cheesecake alongside a cup of tea or coffee to enhance your dessert experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To enjoy the cheesecake chilled again, allow it to sit at room temperature for about 15 minutes before serving. It can also be frozen for up to a month; just wrap it tightly to prevent freezer burn and thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Tofu Cheesecake contains roughly 450 calories, with 9g protein, 23g carbohydrates, and 7g fat. It is a good source of protein (17% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 898mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use silken tofu instead of firm tofu?
Yes, silken tofu can be used for a smoother texture. However, it may require adjustments in baking time since silken tofu has more moisture. You might want to decrease the amount of water added to the mixture.
How long does it take for the cheesecake to set?
The cheesecake typically takes about 30 minutes to bake in the oven. After baking, allow it to cool completely before refrigerating, which will help it set further. Chilling for at least 2 hours is recommended for optimal texture.
Is this tofu cheesecake suitable for vegans?
Yes, this tofu cheesecake is entirely vegan since it uses tofu instead of cream cheese and doesn't contain any animal products. It's a great option for those following vegan recipes and looking for a delicious dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).