" Better Than Tofu" Cheesecake Recipe

Name: " Better Than Tofu" Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups graham cracker crumbs; 2 tablespoons vegan sugar or 2 tablespoons other artificial sweetener; ¼ cup margarine or ¼ cup oil; 2 lbs soft silken tofu (well drained but not pressed); 8 ounces vegan cream cheese; ¼ cup frozen pineapple concentrate, thawed; ½ cup oil; 1 tablespoon lemon juice; 1 tablespoon vanilla extract; ½ cup maple syrup; 1 tablespoon coriander; 1 tablespoon cornstarch, dissolved in; 2 tablespoons water

Servings: persons

1 ¼ cups graham cracker crumbs
2 tablespoons vegan sugar or 2 tablespoons other artificial sweetener
¼ cup margarine or ¼ cup oil
2 lbs soft silken tofu (well drained but not pressed)
8 ounces vegan cream cheese
¼ cup frozen pineapple concentrate, thawed
½ cup oil
1 tablespoon lemon juice
1 tablespoon vanilla extract
½ cup maple syrup
1 tablespoon coriander
1 tablespoon cornstarch, dissolved in
2 tablespoons water

1
For crust:.
2
Melt margarine and blend well with graham cracker cumbs and sweetener.
3
Press well into bottom of spring-form pan or round cake pan.
4
Bake at 350F for 10 minutes.
5
Let cool.
6
Filling:.
7
Mash tofu with vegan cream cheese.
8
Add all other ingredients to tofu mixture and whip with hand mixer until well blended and very creamy.
9
Try to get all tofu lumps out.
10
Pour into crust and bake at 350F for 45-50 minutes.
11
Turn OFF oven and leave in for 15 minutes more to help set center.
12
When done edges should be golden and starting to pull away from sides of pan, center should be soft set (it will wiggle if you shake pan lightly).
13
Cool about an hour then refrigerate another 3 hours to set center.
14
Keep refrigerated.
15
Helpful hints: Draining the tofu well is important.
16
Too much liquid and the center won't set well.
17
After slicing the cake place a paper towel in the cut out section before returning it to the frige.
18
This will absorb any fluid that will condense on the plate or in the pan and keep the bottom of the cake from getting too soggy.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ¼ cups graham cracker crumbs, 2 tablespoons vegan sugar or 2 tablespoons other artificial sweetener, ¼ cup margarine or ¼ cup oil, 2 lbs soft silken tofu (well drained but not pressed), and more.

Yes, " Better Than Tofu" Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

" Better Than Tofu" Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions