Vegan Lemon Tofu Cheesecake Recipe

Cheryl Zielke
vegan tofu cheesecake

Ingredients for Vegan Lemon Tofu Cheesecake Recipe

Crust:

2 c. graham crackers crumbs (about 12 crackers)

3 tbs. soy margarine, melted

1/4 c. granulated sweetener

Filling:

2-½ c. firm silken tofu

6 tbs. fresh lemon juice

1/4 c. agave nectar

2 tsp. lemon zest

1 tsp. vanilla

Instructions

Preheat oven to 350 degrees.

For crust:

  • Blend together the graham crackers, margarine, and granulated sweetener in blender or food processor.
  • Pat into 9" spring form pan coated with cooking spray.

For filling:

  • Blend the tofu, agave nectar, lemon juice, lemon zest, and vanilla in blender or food processor.
  • Pour into the crust and bake 45-60 minutes or until small cracks start to form around the edges.
  • Let cool and serve topped with fresh fruit and nondairy whipped topping.

Servings and Nutrition Information

Makes 8 servings

Per serving: 160 Calories, 5 g Protein, 4 g Fat, 1 g Saturated Fat, 26 g Carbohydrate, 1 g Fiber, 173 mg Sodium

Vegan Lemon Tofu Cheesecake Recipe