Lime-Ginger Tofu Cheesecake (Nondairy) Recipe

Name: Lime-Ginger Tofu Cheesecake (Nondairy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 graham crackers (to make 2 cups of crumbs); 1 cup unsweetened desiccated coconut; ¼ cup sugar; 3 tablespoons vegan margarine, melted; 16 ounces silken tofu, firm; 2 limes; 8 ounces soy cream cheese (Tofutti brand); ½ cup honey; 1 egg; 1 tablespoon fresh ginger, minced; ½ cup crushed pineapple, drained

Servings: persons

1
Drain tofu and place between several layers of paper towels on large plate.
2
Place a heavy pan or plate on top and let sit for about 30 minutes.
3
Preheat oven to 350F Coat a 9-inch spring form pan with nonstick cooking spray.
4
In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs.
5
Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely.
6
Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides .
7
Set aside.
8
Zest one of the limes and juice both limes and place in the blender.
9
Crumble drained tofu into blender and add remaining filling ingredients.
10
Pulse a few times and then turn on puree speed and blend until smooth and creamy.
11
Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges.
12
Do not overbake.
13
Remove from oven and cool on a wire rack for 30 minutes.
14
Remove sides of pan and let cool completely.
15
Cover and refrigerate for 2 hours.
16
Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.

891

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 11 ingredients. The key ingredients include: 12 graham crackers (to make 2 cups of crumbs), 1 cup unsweetened desiccated coconut, ¼ cup sugar, 3 tablespoons vegan margarine, melted, and more.

Yes, Lime-Ginger Tofu Cheesecake (Nondairy) 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!

Lime-Ginger Tofu Cheesecake (Nondairy)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions