Vegan Tofu Cheesecake
Tofu cheesecake is a popular vegan alternative to traditional cheesecake and is known for its creamy texture and rich flavor.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 180 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 16 ounce Vegan cream cheese
- 12 ounce Silken tofu
- 1 cup Maple syrup
- 2 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoon Cornstarch
- 1.5 cup Graham cracker crumbs
- 3 tablespoon Vegan butter
- 1 cup Fresh berries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a food processor, blend the graham cracker crumbs and vegan butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
- In a blender, combine the vegan cream cheese, silken tofu, maple syrup, lemon juice, vanilla extract, and cornstarch. Blend until smooth and creamy.
- Pour the filling over the crust in the pan. Smooth the top with a spatula.
- Bake for 40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool in the pan for 10 minutes. Then, transfer to a wire rack and let cool completely.
- Refrigerate for at least 2 hours, or overnight, to set.
- Serve chilled, topped with fresh berries.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.