Dairy-Free Cheesecake


Dairy-Free Cheesecake

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    Servings and Ingredients

    Serves 8
    4 square(s) graham crackers, finely crushed
    2 lbs. firm tofu, pressed and very well drained
    ½ c. honey
    ⅔ c. granulated sugar
    2 tbsp. soy oil
    ¼ c. lemon juice
    1 tbsp. vanilla extract
    1 tsp. almond extract


    1. Preheat oven to 350 degreees. Spray a 9-inch pie pan with vegetable oil spray.
    2. Coat pan lightly with graham cracker crumbs, tilting pan to spread the crumbs.
    3. In a food processor or blender (a food processor makes the job easier), blend all the remaining ingredients. Process until very smooth, stopping to scrape down sides as needed.
    4. Pour into prepared pan. Bake at 350 degrees for about 1 hour, until small cracks start to form.
    5. Cool at room temperature about 20 minutes, then refrigerate.
    6. Serve well-chilled, cut into 8 wedges and topped with fresh fruit, if desired.

    Nutrition facts


    291 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 0mg
    • Sodium: 30mg
    • Total Carbohydrates: 38g
    • Protein: 13g

    Recipe Source:

    Iowa Soybean Promotion Board.