Tofu Cheesecake Recipe

Indulge your cheesecake cravings with this surprisingly healthy and delicious tofu cheesecake recipe! Perfect for those seeking plant-based options or a lighter take on a classic dessert. This easy recipe uses silken tofu for a creamy texture you won't believe. A great way to incorporate more soy into your diet – a fantastic choice for 50-somethings and everyone in between!

Prep Time 20 mins

Cook Time 65 mins

Calories 432.9 kcal

Protein 17g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Tofu Cheesecake

Cream Cheese
Tofu
Honey
Lemon Juice
Vanilla
Eggs
Salt
9 Inch Graham Cracker Crust

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How to Make Tofu Cheesecake

Preheat oven to 350°F (175°C).
In a high-speed blender, combine all ingredients until completely smooth and creamy. Scrape down the sides as needed.
Pour the mixture into a 9-inch prepared pie crust (graham cracker crust recommended).
Bake for 50-55 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. A slight jiggle is normal as it will continue to set as it cools.
Let the cheesecake cool completely in the oven with the door slightly ajar. This prevents cracking.
Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set.
Serve chilled and enjoy!