Lemon Tofucheesecake Recipe

Name: Lemon Tofucheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cereal grape nut; 1/4 cup maple syrup; 1/4 teaspoon almond extract; 1 pound silken tofu drained; ⅓ cup sugar; 1 tablespoon tahini (sesame paste); 1/2 teaspoon salt; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 tablespoons cornstarch dissolved in 2, tb rice or soy milk

Servings: persons

2 cups cereal grape nut
1/4 cup maple syrup
1/4 teaspoon almond extract
1 pound silken tofu drained
⅓ cup sugar
1 tablespoon tahini (sesame paste)
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons cornstarch dissolved in 2, tb rice or soy milk

1
Crust: Preheat oven to 350F (180C).
2
Place cereal in a food processor or blender; grind to fine crumbs, about 2 minutes.
3
Transfer to mixing bowl.
4
Add maple syrup and almond extract; mix well until crumbs are moistened.
5
Pour into oiled 9-inch pie plate and press mixture evenly on bottom and up sides to form crust.
6
Bake 5 minutes; let cool while preparing filling.
7
Filling: Blend all ingredients in food processor or blender until very smooth, about 30 seconds.
8
Pour into crust.
9
Bake until top of pie is slightly browned, about 30 minutes.
10
Cool and refrigerate until thoroughly chilled and firm, about 2 hours.
11
Variations: *Alternatively, use a prepared graham cracker crust.
12
*For a no-bake cheesecake, omit cornstarch mixture.
13
Pour filling into crust and refrigerate until firm, at least 2 hours or overnight.
14
The texture will resemble that of a cream pie.
15
*Add vanilla-flavored liqueur instead of lemon juice and zest for a vanilla cheesecake.
16
*Reduce the sweetener, eliminated the lemon juice and zest, and add pureed raspberries *If the fat content doesn't concern you too much, add 12 ounces of melted semisweet chocolate instead of fruit.
17
*To serve as a pudding, omit the crust and pour the filling into custard cups.

217

kcal

Calories

Carbs

Protein

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 2 cups cereal grape nut, 1/4 cup maple syrup, 1/4 teaspoon almond extract, 1 pound silken tofu drained, and more.

Yes, Lemon Tofucheesecake 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!

Lemon Tofucheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions