I Don't Believe It's Lemon Tofu Cheesecake
Meet the ultimate crowd-pleaser: “I Don’t Believe It’s Lemon Tofu Cheesecake,” a luscious and plant-based twist on the classic dessert that’s so creamy and tangy you’ll forget it’s dairy-free! This zesty vegan cheesecake combines silken tofu and dairy-free cream cheese for an impossibly smooth texture, while freshly squeezed lemon juice and zest deliver a vibrant citrus punch. With a buttery graham cracker crust made from coconut oil and a subtle hint of maple syrup sweetness, every bite is a perfect balance of indulgence and lightness. Ready in under 20 minutes of prep and baked to perfection, it’s the ideal dessert for vegans, non-vegans, and skeptics alike. Serve with a sprinkle of lemon zest or fresh berries for a show-stopping, guilt-free treat that will leave your guests saying, “I don’t believe it’s tofu!” Perfect for holidays, parties, or any occasion that calls for a bright, creamy dessert.
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Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Coconut oil (melted)
- 2 tablespoons Sugar
- 14 ounces Silken tofu
- 8 ounces Plain vegan cream cheese
- 0.5 cups Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest
- 0.5 cups Maple syrup
- 2 tablespoons Cornstarch
- 2 teaspoons Vanilla extract
- 1 pinch Pinch of salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
Step 2
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and sugar. Mix until the texture resembles wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan to form a crust. Use the back of a spoon or the bottom of a glass to ensure an even layer. Set aside.
Step 4
In a high-speed blender or food processor, combine the silken tofu, vegan cream cheese, lemon juice, lemon zest, maple syrup, cornstarch, vanilla extract, and a pinch of salt.
Step 5
Blend until completely smooth and creamy, stopping to scrape down the sides if necessary.
Step 6
Pour the tofu mixture over the crust in the springform pan, spreading it out evenly with a spatula.
Step 7
Place the cheesecake in the oven and bake for 50 minutes. The edges should be slightly firm, and the center will still look a little jiggly—that's okay!
Step 8
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 30 minutes to prevent cracking.
Step 9
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.
Step 10
Before serving, carefully remove the springform pan's outer ring. Garnish with additional lemon zest or fresh berries if desired.
Step 11
Slice and enjoy this creamy, tangy, and decadent lemon tofu cheesecake!
Nutrition Facts
| Serving size | (1165.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2846.0 |
| Total Fat 153.8g | 0% |
| Saturated Fat 89.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2233.0mg | 0% |
| Total Carbohydrate 321.8g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 181.4g | |
| Protein 50.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1584.0mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 991.1mg | 0% |
Source of Calories