Healthy & Delicious: Vegan tofu ‘cheesecake’ recipe

Healthy and Delicious

Today, we visit with our friends from Down to Earth to learn how to make a healthy dessert using tofu.

Vegan tofu “cheesecake” uses tofu instead of its traditional, high-fat cream cheese counterpart.

Don’t be scared by the tofu! It creates a light, creamy filling that won’t weigh you down.


For the crust

  • 1 cup shredded coconut
  • 1 cup brown rice flour
  • ½ cup walnuts, crushed
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • ⅓ cup maple syrup
  • ¼ cup water

Tofu filling

  • 2 (12.3-ounce) blocks firm silken tofu
  • ⅓ cup maple syrup
  • ⅓ cup sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon egg replacer powder
  • 1 Tablespoon cornstarch or arrowroot


  • 2 cups frozen fruit
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch or arrowroot
  • 2 Tablespoons water


  1. Preheat oven to 350°. 
  2. For the crust: Combine all ingredients, mix well and press into a non-stick pie plate. Bake for 10 minutes. Set aside.
  3. Prepare the tofu filling: Blend all ingredients in a food processor until completely mixed. Pour into baked pie shell. Return to oven and bake for 25 minutes. Remove from oven and allow to cool.
  4. Prepare the topping: Mix all ingredients in a saucepan. Heat on medium, stirring frequently, until fruit becomes a thick sauce. Pour over cooled “cheesecake.”
  5. Refrigerate for at least two hours before serving. Enjoy!

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