Dairy free tofu lemon cheesecake

Easy Lemon Tofu Cheesecake Recipe

This easy lemon tofu cheesecake recipe is dairy-free, vegan, gluten-free, and delicious. It’s perfect for the holidays, parties, gatherings, and potlucks. 

If you never tried lemon tofu cheesecake before then you are in for a big surprise. This dairy-free cheesecake not only is easy and quick to prepare, it’s absolutely delicious.

The texture of this vegan lemon cheesecake recipe is fluffy, soft, and creamy. It is an excellent tofu cheesecake bursting with fresh lemon flavor. This recipe will yield about 8 servings. 

Lemon Tofu Cheesecake Recipe No-bake

Alternatively, to make this lemon tofu cheesecake recipe no bake use a prepared graham cracker crust, and omit the cornstarch mixture. Once the filling is made pour it into the crust and
refrigerate for about 2 hours or until the cheesecake is firm. 

Variations For No-Bake Lemon Tofu Cheesecake

This dairy-free lemon tofu cheesecake can easily be adapted.

  • Try adding vanilla-flavored liqueur instead of lemon juice and zest for a vegan vanilla cheesecake.
  • Reduce the sweetener, remove the lemon juice and zest from the recipe and replace with, pureed strawberries, blueberries, or raspberries to taste.
  • Another option, melt 12 ounces of semisweet chocolate and replace it with fruit.
  • Make crustless no-bake cheesecake by eliminating the crust and pouring the filling into verrines or ramekins for the perfect vegan chocolate pudding. 

Let’s make this easy lemon tofu cheesecake recipe

 

Dairy-free Lemon Tofu Cheesecake

 

Ingredients For Lemon Tofu Cheesecake Pie Crust

  • 2 cups vegan biscuits or graham cracker crumbs
  • 1/4 cup maple syrup
  • 1/4 teaspoon almond extract 

Ingredients For Lemon Tofu Cheesecake Filling

  • 1 lb tofu firm, Japanese, Silken
  • 1/3 cups sugar
  • 1 tablespoon tahini or almond Butter
  • 1/2 teaspoon salt
  • 1 tablespoon lemon Juice
  • 1/2 teaspoons lemon zest
  • 1/2 teaspoons almond extract
  • 2 tablespoon cornstarch
  • 2 tablespoons soy or rice milk

How To Make Lemon Tofu Cheesecake?

  1. Crust: Preheat oven to 350 degrees.
  2. In a medium bowl, mix vegan biscuits or graham cracker crumbs, maple syrup, and almond extract until the crumbs are moistened.
  3. Pour into greased 9-inch pie baking dish; press mixture evenly and firmly to form crust.
  4. Place into the oven and bake for 5 minutes.
  5. Remove from the oven and allow the pie crust to cool down while preparing the cheesecake filling.
  6. Filling: Blend all the ingredients in a food processor or blender until smooth, about 30 seconds.
  7. Pour the mixture into the pie crust. Place into the oven and bake until the top of the pie is slightly golden brown, about 25-30 minutes.
  8. Remove from cheesecake from the oven and cool at room temperature for 20 minutes, then refrigerate until chilled and firm, about two hours.
  9. When ready to serve garnish with lemon slices.
  10. Enjoy!
Dairy free tofu lemon cheesecake

Easy Lemon Tofu Cheesecake Recipe

This easy lemon tofu cheesecake recipe is dairy-free, vegan, gluten-free, and delicious. It’s perfect for the holidays, parties, gatherings, and potlucks.
Prep Time 22 mins
Cook Time 35 mins
Chill 2 hrs
Total Time 2 hrs 57 mins
Course Dairy-free, Dessert, Vegan
Cuisine American
Servings 8 pieces
Calories 200 kcal

Ingredients
  

Dairy-free Pie Crust

  • 2 cups vegan biscuits or graham cracker crumbs
  • 1/4 cup maple syrup
  • 1/4 teaspoon almond extract

Dairy-free Cheesecake Filling

  • 1 lb tofu firm, Japanese, Silken
  • 1/3 cups sugar
  • 1 tablespoon tahini or almond Butter
  • 1/2 teaspoon salt
  • 1 tablespoon lemon Juice
  • 1/2 teaspoons lemon zest
  • 1/2 teaspoons almond xxtract
  • 2 tablespoon cornstarch
  • 2 tablespoons soy or rice milk

Instructions
 

Crust:

  • Preheat oven to 350 degrees.
  • In a medium bowl, mix vegan biscuits or graham cracker crumbs, maple syrup, and almond extract until the crumbs are moistened.
  • Pour into greased 9-inch pie baking dish; press mixture evenly and firmly to form crust.
  • Place into the oven and bake for 5 minutes.
  • Remove from the oven and allow the pie crust to cool down while preparing the cheesecake filling.

Filling:

  • Blend all the ingredients in a food processor or blender until smooth, about 30 seconds.
  • Pour the mixture into the pie crust. Place into the oven and bake until the top of the pie is slightly golden brown, about 25-30 minutes.
  • Remove from cheesecake from the oven and cool at room temperature for 20 minutes, then refrigerate until chilled and firm, about two hours.
  • When ready to serve garnish with lemon slices.
  • Enjoy!
Keyword Dairy Free and Gluten Free Cheesecake, Dairy free cheesecake, Easy Lemon Tofu Cheesecake Recipe, Gluten Free Cheesecake, Tofu Cheesecake Recipe, Vegan and Gluten Free Cheesecake Cake, Vegan Cheesecake

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