Don't Tell the Kids It's Tofu Cheesecake

Recipe

Dessert
Don't Tell the Kids It's Tofu Cheesecake

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2.5 out of 5 stars
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4 ratings

Recipe Data

20
Servings

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    2 lbs.graham cracker crumbs (vegetarian crumbs without honey)
    4 oz.maple syrup
    ½ oz.orange extract
    1 oz.cornstarch
    3 oz.soy or rice milk
    2 lbs.silken tofu
    3 oz.frozen orange juice concentrate, thawed
    2 oz.apple butter
    ½ oz.orange zest
    fruit, optional

    Directions

    1. Preheat oven to 350 degrees.
    2. In a mixing bowl, combine vegan graham cracker crumbs, maple syrup and orange extract until crumbs are moistened. Divide between two 9-inch cake pans and press firmly into pans. If desired, press crusts into individual muffin tins to create personal cheesecakes. Bake 5 minutes. Allow to cool.
    3. Dissolve cornstarch in soy (or rice) milk. Combine with tofu, orange juice concentrate, apple butter and orange zest in a blender container. Blend until smooth. Pour into baked crust.
    4. Bake for 30 minutes or until top is slightly browned.
    5. Cool and refrigerate until firm and set, about 2 hours.
    6. Store cheesecake in refrigerator.

    Nutrition facts

    Servings

    259 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Sodium: 280mg
    • Total Carbohydrates: 45g
    • Protein: 6g

    Recipe Source:

    Vegan in Volume.