October 21, 2018

Tofu Cheesecake | Vegan Dessert

Healthy vegan cheesecake made out of tofu – sugar free, gluten free and dairy free.

Recently I have been following more of a plant based diet, and I was looking for ways to recreate my favourite comfort foods using only vegan ingredients.
I looked at a lot of vegan cheesecake recipes that were made completely out of cashews, and although they do taste really good, I find that the “traditional” cashew vegan cheesecakes contain too much fat and are hard to digest.

I have never tried tofu before, but I found this one at a Wholefoods Market in London. It has a nice creamy consistency that resembles a ricotta cheese. Tofu is low in fat and full of protein, it is also an great source of amino acids, iron and calcium.
Combined with lemon juice and served with some strawberries on top, this baked vegan cheesecake will satisfy your cravings. And you won’t even notice that it is made out of tofu, trust me – I tested it on a person who likes the original dairy cheesecakes and is not following a plant based diet.

In order to get to get a perfect result you have to let this cheesecake cool down completely, so allow it to set in the fridge for about three hours.


Crust –
100g almond flour
100g oat bran (or oat flour)
1/2 cups of water
4 dates mashed into paste consistency

Combine all ingredients together and let sit in the fridge for 10 minutes. This way oat bran will absorb the liquid.
After that, spread the base in a cake tin and bake for 7-10 minutes.

Cheesecake filling –
400g Soft (silken) tofu
1/2 cup soaked cashew nuts (soak for 2-4 hours or overnight)
Zest of 1 lemon
Juice of 1 lemon
1/2 cup of coconut palm sugar (adjust sweetness to your liking)

Blend cashews until the cream consistency. If you like you can use 3 tbsp of cashew butter instead.
Add the rest of ingredients and blend well together.
[If tofu mixture comes out too liquid you can add a bit of oat flour to thicken up the mixture]

Pour the filling into prepared base (it should have been baked by now). Bake for 50 mins to an hour – 180C.

Let the cheesecake cool down completely before serving.
Best enjoyed with fresh strawberries (or other berries) on top.


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