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Ingredients
Scale
- 32 oz soft tofu (2 lb)
- 2/3 cup unsalted cashew butter or almond butter or coconut butter (160g)
- 1/3 cup sugar or granulated sugar free sweetener (60g)
- 1 tsp pure vanilla extract (5g)
- 3/4 tsp salt
- 1 tbsp lemon juice (optional) (15g)
- 1 9 inch pie crust of choice
Instructions
- Preheat the oven to 350° Fahrenheit (176° Celsius).
- Prepare the optional crust in a 9-inch springform pan or pie pan and set it aside.
- Drain the silken tofu and process it with nut butter, salt, sweetener, and vanilla in a blender or food processor until smooth.
- Spread the tofu cheesecake filling into the prepared crust (or directly into a pan for a crustless cheesecake).
- Bake for 30 minutes, then carefully remove the pie from the oven and let it cool.
- Refrigerate uncovered until cold. The texture will firm up considerably as it chills.
- Garnish as desired and serve.
- Refrigerate leftover cheesecake in a covered container for up to five days, or freeze for longer storage.
Notes
Ensure the tofu is well-drained for a creamier texture.
Feel free to customise with your favorite crust options or garnishes.
If using a sweetener, adjust quantity based on taste preference.
- Prep Time: N/A
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg