Go Back

Lemon Tofu “Cheesecake”

Course Baked Goods, Dessert
Cuisine + Season All Year
Servings 8

Ingredients
  

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)

Instructions
 

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

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.
Photography by Jenna Northcutt
Keyword cheese, citrus, lemon, tofu