Lemon Tofu Cheesecake

A vegan cheesecake that actually delivers on texture. Silken tofu blended smooth with sugar, lemon juice, lemon zest, tahini, and a hit of almond extract creates a filling that’s creamy and tangy without a single dairy ingredient. The tahini adds a subtle richness that mimics the fatty mouthfeel of cream cheese.

The crust is clever. Grape-Nuts cereal ground to fine crumbs in a food processor, bound with maple syrup and almond extract, then pressed into a pie plate and baked for 5 minutes. It sets up crunchy and slightly nutty with a sweetness that complements the tart lemon filling.

Cornstarch dissolved in rice or soy milk is what gives the baked version its structure. Without it, you get a softer set that’s more cream pie than cheesecake. With it, the filling firms up enough to slice cleanly after a thorough chill.

Two hours in the refrigerator is the minimum. Overnight is better. The filling needs time to fully set and the lemon flavor deepens as it chills.

Pro Tips

• Drain the silken tofu well before blending. Excess water makes the filling loose and prevents it from setting properly.
• Blend for a full 30 seconds. Any graininess from the tofu disappears with thorough blending. Stop too early and you’ll taste the difference.
• The top should be only slightly browned when done. Overbaking cracks the surface and dries the filling.
• Run a knife under hot water before slicing for cleaner cuts.

Variations

• No-bake version: Skip the cornstarch and pour the filling directly into the crust. Refrigerate overnight for a softer, cream pie texture.
• Raspberry swirl: Reduce the lemon, puree fresh raspberries, and swirl them through the filling before baking.
• Chocolate tofu cheesecake: Replace the lemon with 12 ounces of melted semisweet chocolate blended into the filling.