This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor.

Susan
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

Editor's Note:

Be sure to use a vegan graham cracker crust, or make your own. Use this recipe for graham crackers but substitute soy milk, water, or juice for the milk.

Nutrition Facts

323 calories; 5.8 g protein; 50.8 g carbohydrates; 0 mg cholesterol; 216 mg sodium. Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/18/2008
the problem that everyone has with the cheesecake being runny is mostly attributed to the tofu. you need to press the tofu and remove a lot of its excess moisture prior to using it in the recipe. just draining the water from the tofu package isnt enough. after removing the tofu from the package and rinsing it off, wrap the tofu in some thick paper towels. then press down on the tofu, not so hard that it squishes, just enough to moisten the paper towels and remove some excess moisture. you may have to do this a few times over before youve removed a sufficient amount of water from the tofu. Read More
(276)

Most helpful critical review

Rating: 1 stars
10/18/2002
very easy but i did NOT like the overwhelming syrupy/vanilla-y taste. if i make it again i will reduce both very much and add fruit to sweeten. Read More
(20)
66 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 10
Rating: 4 stars
02/18/2008
the problem that everyone has with the cheesecake being runny is mostly attributed to the tofu. you need to press the tofu and remove a lot of its excess moisture prior to using it in the recipe. just draining the water from the tofu package isnt enough. after removing the tofu from the package and rinsing it off, wrap the tofu in some thick paper towels. then press down on the tofu, not so hard that it squishes, just enough to moisten the paper towels and remove some excess moisture. you may have to do this a few times over before youve removed a sufficient amount of water from the tofu. Read More
(276)
Rating: 4 stars
07/16/2008
This recipe, while delicious, is NOT vegan. Graham Crackers are made with honey, and thus not a vegan option. When I make this recipe I just line the finished cake with slivered almonds and unsweetened coconut. Please don't feed vegans graham cracker crust. Read More
(99)
Rating: 5 stars
04/08/2005
WAY BETTER than normal cheesecake. I've made this several times and everyone loves it (even the kids who will never eat my cooking). To fix the texture issues others have mentioned, I used either medium or firm tofu (both worked), added a few tbsp flour, and backed WAY longer than specified (almost 50 minutes with medium tofu). Also decreased the sugar a tad and sometimes add a splash of lemon juice to liven it up a bit. YUM! Read More
(98)
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Rating: 5 stars
07/19/2005
This is excellent -- even the cheese-eaters loved it! I used half soft and half firm tofu and also added a Tbsp of flour and a tsp of lemon juice and used a pre-made shortbread crust. I made a simple berry sauce for the top. Unbelievably easy! Read More
(39)
Rating: 1 stars
10/18/2002
very easy but i did NOT like the overwhelming syrupy/vanilla-y taste. if i make it again i will reduce both very much and add fruit to sweeten. Read More
(20)
Rating: 5 stars
03/14/2007
WOW...I ended up baking it for 50 minutes. It was great! Read More
(20)
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Rating: 5 stars
11/26/2002
i brought this vegan cheesecake to our family Easter celebration last year and all the NON vegan went nuts over it too! it's delicious i always have to cook a bit longer till its not runny in the middle but it's worth it!! best with the graham crust! SO EASY! Read More
(16)
Rating: 5 stars
10/20/2003
This tastes almost exactly like the real thing!! For me as a vegan I love being able to have cheesecake without eating dairy. I also found that if you don't have maple syrup or you want a different flavor fruit flavored pancake syrup works just as well. Read More
(15)
Rating: 5 stars
06/28/2004
This cake is absolutely delicious although it tastes more like a sort of custard than a cheesecake. I baked mine closer to 45 mins rather than 30 as the recipe suggests because when I looked in the oven after 30 minutes it was still really pale. Anyway it turned out beautiful and I can't believe how easy it is to make. Read More
(13)