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.
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!