Tofu Cheesecake

Tofu Cheesecake

Skinnychef86 2

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


2 h 30 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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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.
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Your rating



  1. 35 Ratings


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 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!!...

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 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'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...

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...

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

WOW!! I never thought a tofu cheesecake would taste so good. I was wrong! I'm so happy to have found this recipe as I have many vegan friends.