Lemon Tofu “Cheesecake”


Makes 8 servings

Photography by Jenna Northcutt

Super easy

Lemon Tofu “Cheesecake”


For 1 Batch(es)

For the filling

  • 2 12-oz. packages non-GMO silken tofu, drained
  • 1/2 scant cup(s) white sugar
  • 1/2 scant cup(s) brown sugar
  • 1 1/2 tablespoons almond butter
  • 1/2 teaspoon(s) salt
  • Zest of a large lemon
  • 1/2 teaspoon(s) vanilla extract
  • 1 1/2 tablespoons non-GMO cornstarch combined with 2 T. fresh-squeezed lemon juice
  • Whipped topping (dairy or coconut) for garnish (optional)

Lemon Tofu “Cheesecake” Directions

  1. Heat the oven to 350°.
  2. Combine all filling ingredients in a food processor and blend until smooth.
  3. Pour into the crust and bake for 30 minutes, until set.
  4. Cool on the counter, then refrigerate until cold. Garnish with a lemon twist.

Recipe notes

This pie works great with a store-bought graham cracker-crumb crust.

For a vegan option, use 2 cups ground walnuts and ¹/8 cup maple syrup (I used Runamok brand ginger root-infused maple syrup). Mix the nuts and maple syrup together, adding a bit more syrup if necessary. Firmly press into a greased pie plate, then refrigerate while assembling the filling.

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