Lemon tofu cheesecake

Tofu cheesecake

This is an alternative recipe which replaces cheese with Tofu and coconut cream.


200g/7oz digestive biscuits, crushed

75g/3oz butter or margarine, melted

1 lemon, zest and juice

3 tbsp agar-agar or 1 10g sachet of vegetarian gelatin

400g/14oz firm tofu

2 tbsp cream cheese

400g/14oz coconut cream

Few drops vanilla essence

1 vanilla pod

115g/4oz caster sugar

Fresh berries or berry sauce, or drizzle with passion fruit to serve


In a bowl, mix the crushed biscuits with the butter or margarine

Press the mixture into the base of a 20cm/8in round

spring-form cake tin

Leave in the fridge while preparing the filling

Add together the lemon juice, a splash of water and the agar-agar or vegetarian gelatin, in a pan over a very low heat

Stir until the agar-agar or gelatin has dissolved.

Add the vanilla pod seeds

In a food processor, combine the tofu, cream cheese, coconut cream, a few drops of vanilla essence and pod seeds, sugar and lemon zest

Blend until smooth

Pour the tofu mixture over the biscuit base and smooth the surface

Chill in the fridge for an hour until set

Serve with fresh berries or a berry sauce

13 Jun, 2013

8 thoughts on “Lemon tofu cheesecake

    1. Mine too! The nice thing about it, is if you’re not keen on tofu you won’t even know you’re eating it. A bit like carrot cake!

      A good way to eat healthy deserts.

  1. Cheesecake is probably my favourite cake. I don’t normally like tofu, but I guess you can’t even tell you’re eating it. This looks a nice and easy recipe too.

    1. I’m not sure whether it would be my favourite cake, but I do like cheesecake. It’s got so many flavours in it, you won’t be able to tell it’s tofu!

  2. You could substitute the lemon or the toppings for seasonal favourites. In summmer for example, summer fruits such as raspberries, blueberries and strawberries could all be used for a tangy flavour.

    They will also create a lovely colour contrast. Or you could theme the cheesecake, with perhaps a tropical theme by adding dessicated coconut instead of the lemon zest and topping it with passion fruit (like the recipe suggests) and perhaps mango.

    It looks lovely though… I will definitely have to try it!

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