They Won T Know It's Not Cream Cheese Cheesecake

Indulge in the creamy, tangy delight of "They Won’t Know It’s Not Cream Cheese Cheesecake," a luscious dessert that swaps traditional cream cheese for a silky blend of tofu and Greek yogurt – but keeps all the rich flavor you expect from a classic cheesecake. Perfect for those seeking a lighter alternative, this recipe masterfully combines velvety smoothness, subtle citrus notes from fresh lemon juice, and the comforting crunch of a buttery graham cracker crust. With easy-to-follow steps and an impressive presentation, this cheesecake is ideal for entertaining or treating yourself to a refined homemade dessert. Whether you’re catering to a crowd or family with dietary preferences, this cheesecake will leave everyone guessing – and happily savoring each bite!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 5 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar (for crust)
• 14 ounces Silken tofu, drained
• 1 cup Plain Greek yogurt (full-fat)
• 0.75 cup Granulated sugar (for filling)
• 3 tablespoons Cornstarch
• 2 tablespoons Lemon juice, freshly squeezed
• 2 teaspoons Vanilla extract
• 0.25 teaspoon Salt
• 3 Eggs

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the consistency resembles wet sand.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to create an even layer. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

Step 4

In a blender or food processor, combine the silken tofu, Greek yogurt, 3/4 cup sugar, cornstarch, lemon juice, vanilla extract, and salt. Blend until completely smooth.

Step 5

Add the eggs one at a time, blending briefly after each addition until just combined. Avoid over-blending at this stage to prevent too much air from being incorporated.

Step 6

Pour the filling over the prepared crust and spread it into an even layer.

Step 7

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. Avoid opening the oven door during baking to ensure even cooking.

Step 8

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking as it cools gradually.

Step 9

Transfer the cheesecake to a cooling rack and let it come to room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to fully set.

Step 10

Run a knife around the edge of the springform pan before releasing the sides. Slice and serve chilled. Enjoy the silky, tangy goodness!

Nutrition Facts

Serving size	(1221.8g)

Amount per serving	% Daily Value*
Calories	2654.2

Total Fat 113.4g	0%
Saturated Fat 55.6g	0%
Polyunsaturated Fat g
Cholesterol 761mg	0%
Sodium 2010.7mg	0%
Total Carbohydrate 331.5g	0%
Dietary Fiber 5.9g	0%
Total Sugars 204.9g
Protein 66.7g	0%

Vitamin D 123IU	0%
Calcium 848.9mg	0%
Iron 14.1mg	0%
Potassium 1378.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 10.2%

Carbs: 50.7%