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Tofu Cheesecake

Rated as 4.07 out of 5 Stars

"A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired."
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Ingredients

2 h 30 m servings 371 cals
Original recipe yields 8 servings (1 - 9 inch cheesecake)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
  3. Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 371 calories; 18.3 g fat; 46.4 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 249 mg sodium. Full nutrition

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Reviews

Read all reviews 41
  1. 46 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

this is surprisingly decent. if you are vegan, you will think this is the bomb! if you are a regular meat/dairy eater like me, you'll say "hmmm, tastes alittle like soy". not that bad though. ...

Most helpful critical review

I used the extra firm tofu as suggested and no matter how much I used the blender, the consistency wasn't smooth at all and the flavour was awful, in fact it was disgusting. Most disappointng!!...

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this is surprisingly decent. if you are vegan, you will think this is the bomb! if you are a regular meat/dairy eater like me, you'll say "hmmm, tastes alittle like soy". not that bad though. ...

I've tried this. The trick is to Add REAL vanilla flavoring to the tofu the day before, the sugar, and lemon juice. Blend this together with food processor or super high powered blender. If your...

I used the extra firm tofu as suggested and no matter how much I used the blender, the consistency wasn't smooth at all and the flavour was awful, in fact it was disgusting. Most disappointng!!...

This is a great recipe for starters, but mine was runny and did not really taste like "cheesecake." Remade it with following changes: added two large eggs and two tablespoons white flour, plus t...

I followed recipe exactly, but it was not cooked for at least another 1/2 hour. It tasted nothing like cheesecake. We topped with fresh strawberries. One daughter said it reminded her of rice p...

This turned out really good. My husband who is a serious cheesecake fan even liked this a lot. I did add in a small amount of dairy free cream cheese. But, not enough to really change the rec...

This recipe is definitely a keeper. The consistency was excellent and it held up very well. I'm thinking that maybe those who didn't get a smooth consistency used the wrong type of tofu. My only...

This was tastey and very satisfying...although it took significantly longer than 30 minutes to cook. I added a blueberry topping, and it tasted great...a definite bonus to my evolving veganism!

Being lactose intolerant, this is a great alternative to traditional cream cheese based cheesecake & much healthier too!