Don't Tell the Kids It's Tofu Cheesecake


Don't Tell the Kids It's Tofu Cheesecake

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Recipe Data


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    Servings and Ingredients

    Serves 20
    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


    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


    259 Calories per serving

    Amounts Per Serving

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

    Recipe Source:

    Vegan in Volume.