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Tofu Cheesecake


best tofu cheesecake recipe

Call me crazy, but I just had to make a healthier cheesecake, than the normal ones.
I’ve tried some with yogurt, but they never turned out with the typical cheesecake texture I love so much.
This one – my friends – this one DID!
I was and still am so excited about it. Something so delicious made of tofu!
I know some of you don’t like tofu, but I promise you, that you won’t notice it is in there.
Or you have someone in your family that always says tofu is disgusting?! Bake this Tofu Cheesecake, don’t tell them, that it is a special one, see their satisfied faces while they eat it, and THEN tell them 😉
Just a little hint at the end: this cake needs at least 2 hours cooling time in the fridge to set and get the desired texture!

Tofu Cheesecake
Recipe type: Dessert
What you need
  • 1 Graham Cracker Crust, low fat
  • 8 ounces extra firm tofu
  • 8 ounces cream cheese, fat free
  • ¼ cup lemon juice
  • 1 cup powdered sugar
  • 1 tablespoon cornstarch
  • 2 tablespoon milk, fat free
How you make it
  1. Preheat your oven to 350°F
  2. In a large bowl combine all the ingredients
  3. Mix with an electric mixer until well combined and pretty smooth (you do want some lumps to be in there, that's what gives the awesome texture later)
  4. Pour batter into crust
  5. Bake for 25 minutes, then turn down the heat to 325 and bake for additional 22 minutes
  6. Let cool for 30 minutes before placing it in the fridge to cool completely (at least 2 hours)


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  1. Jenny Bachleor says:

    SOOOOO delicious!! My family has NO idea this was made with tofu

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