Zesty Tofu Cheesecake

A light no-bake cheesecake made by blending tofu, coconut cream, and citrus, then chilled on a buttery biscuit base.

Vegetarian Dessert Cheesecake No-Bake Tofu

Estimated Nutrition

Calories

701.8

kcal / serving

4210.8 kcal total

Carbs

70.4g

per serving

422.2 g total

Fat

42.4g

per serving

254.4 g total

Protein

9.7g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Agar-Agar

drops

Vanilla Essence

Few drops

115

Caster Sugar

Dairy

Butter

Melted; can use vegan margarine

tbsp

Cream Cheese

Vegan

400

Coconut Cream

Fruits

piece

Lemon

Zest and juice

piece

Berries

Fresh or as a sauce to serve

GrainsCereals

200

Digestive Biscuit

Crushed

LegumesPulses

400

Tofu

Firm

Liquids

200

Limoncello Liqueur

Method

Serve the cheesecake with fresh berries or berry sauce.

Combine the mixtures, pour over the base, and chill for one hour until set.

Blend tofu, cream cheese, coconut cream, vanilla, sugar, and lemon zest in a food processor until smooth.

Dissolve agar-agar in a pan over low heat with lemon juice, limoncello, and a splash of water.

Mix crushed biscuits with melted butter and press into a 20cm springform tin.