Tofu Pineapple Cheesecake with Kiwi
Submitted by kthomas5
Tofu pineapple cheesecake with a graham crust, sweetened naturally with honey and orange juice, topped with kiwi slices. A lower-calorie dairy-free cheesecake alternative.
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
6 hrsThis cheesecake ditches the dairy entirely, leaning on silken tofu blended smooth in a food processor to mimic the creamy texture of a traditional version. Crushed pineapple and orange juice concentrate sweeten the filling naturally, while a tablespoon of honey rounds out the sweetness without sending the sugar count through the roof.
The cornstarch dissolved in lemon juice is what sets the filling during baking. Tofu alone wouldn’t firm up like a cheesecake, but with this small bit of structural help, the texture lands somewhere between custard and traditional cheesecake. Kiwi slices arranged on top before chilling add color, vitamin C, and a tart pop that cuts the sweet tofu base.
Kitchen Tips
- Use firm or extra-firm silken tofu, not regular soft tofu. Soft tofu is too wet and gives you a runny filling that won’t set even with the cornstarch.
- Drain the tofu well, blotting with paper towels before blending. Excess water is the most common reason tofu cheesecakes fail to set properly.
- Don’t open the oven during baking. Sudden temperature drops cause the filling to crack on top, which means a less attractive finished pie.
- Chill the cheesecake fully before slicing. The minimum 30-minute fridge time is the floor, not the ceiling. An overnight chill gives a firmer texture and cleaner slices.
Variations
- Top with sliced strawberries, mango, or fresh raspberries in place of kiwi for seasonal variation.
- Add a teaspoon of grated lemon or orange zest to the filling for a brighter citrus note.
- Swap honey for maple syrup or agave for a fully vegan version if you skip the honey.
Ingredients
Directions
To prepare crust: Preheat oven to 325℉ (160℃).
In bowl combine graham cracker crumbs with margarine and mix thoroughly.
Using the back of the spoon, press crumb mixture over bottom and sides of 9 inch glass pie plate.
Bake until crisp and brown, about 15 minutes.
Transfer pie crust to wire rack to cool.
To prepare filling: In work bowl of food processor or blender container process tofu until creamy.
Add pineapple, orange juice, vanilla and honey and process until smooth.
In small cup add cornstarch to lemon juice and stir to dissolve; add to tofu mixture and process until smooth and thoroughly blended.
Pour into prepared pie crust and bake at 325F for 40 to 45 minutes.
Transfer to wire rack to cool.
To serve: When cool, garnish with kiwi slices, cover lightly and refrigerate for at least 30 minutes.
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