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I Don T Believe It's Lemon Tofu Cheesecake Recipe

Get ready to be amazed! This unbelievably creamy and tangy lemon tofu cheesecake is dairy-free, vegan, and heart-healthy. Perfect for those with diabetic or heart-conscious diets, this recipe requires minimal effort for maximum flavor. Just 5 minutes of prep, 35 minutes of baking, and 2 hours of chilling time result in a decadent dessert that will impress everyone. Believe the hype!

Prep Time 5 mins
Cook Time 155 mins
Calories 200.6 kcal
Protein 9g
Rating 4.1 (8 Reviews)
I Don T Believe It's Lemon Tofu Cheesecake 114

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for I Don T Believe It's Lemon Tofu Cheesecake

  • 1 1/2 cups graham cracker crumbs
  • 1 cup maple syrup (1/4 cup for crust, 3/4 cup for filling)
  • 1 teaspoon almond extract
  • 1 (14 ounce) package silken tofu, drained
  • 0 sugar
  • 0 tahini
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 0 cornstarch
  • 0 soymilk
  • slivered almonds (optional, for garnish)
  • 1 teaspoon vanilla extract

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How to Make I Don T Believe It's Lemon Tofu Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup maple syrup, and 1 teaspoon almond extract. Mix until crumbs are moistened.
  3. Prep a 9-inch springform pan by spraying the bottom and sides with nonstick cooking spray.
  4. Press the graham cracker mixture into the bottom of the prepared pan. Bake for 5 minutes. Remove from oven and let cool completely.
  5. While the crust cools, prepare the filling. In a food processor, combine 1 (14 ounce) package silken tofu, drained; ½ cup lemon juice; ¾ cup maple syrup; 2 teaspoons lemon zest; 1 teaspoon vanilla extract; and ¼ teaspoon salt. Blend until completely smooth.
  6. Pour the filling into the cooled crust.
  7. Bake for 30-35 minutes, or until the top is lightly golden brown and the center is just set.
  8. Remove from oven and let cool completely on a wire rack.
  9. Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to chill and set completely.
  10. To serve, run a thin knife (heated under hot water for easier slicing) around the edge of the cheesecake to release it from the pan.
  11. Remove the springform ring. Slice, sprinkle with slivered almonds (optional), and serve cold.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

87g

Fat

3g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Tofu & Tempeh Recipes American Healthy Vegetarian Vegan Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Healthy Desserts Beans Fruit Diabetic Dinner Party Vegan Vegetarian Cheesecake Dietary Low Cholesterol Low Saturated Fat Soy Tofu Low In Something Citrus Lemon 4 Hours Or Less