Tofu Berry Cheesecake Recipes
TOFU BERRY CHEESECAKE
It is very light and refreshing. it's really not a cheesecake, since it's based with Tofu, but it is a great alternative!
Provided by KittyKitty
Categories Cheesecake
Time 32m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 9
Steps:
- For the shell place the margarine and apple juice in a pan and heat gently until th margarine has melted. Crush the cereal and stir into the pan.
- Transfer into a 9 inch round tart pan and press down firmly. Let set.
- For the filling, place the tofu and yogurt in a blender or food processor and process until smooth. Dissolve the gelatin in the apple juice and stir the juice immediately into the tofu mixture.
- Spread the tofu mixture evenly over the chilled shell. Place in the fridge until filling has set.
- Remove the tart pan and place the cheesecake on a serving plate.
- Arrange the fruits over the top. Melt the red currant jelly with 2 tablespoons hot water. Let it cool and then spoon it over the fruit to serve.
Nutrition Facts : Calories 315.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.6, Sodium 361.6, Carbohydrate 45.9, Fiber 7, Sugar 19.9, Protein 33
TOFU CHEESECAKE
A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.
Provided by Skinnychef86
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
- Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g
BLUEBERRY TOFU CHEESECAKE - NO BAKE!
Use a prepared crust for a quick, low mess, no-bake pie! Expect this to need to chill 4-6 hours to set completely. This is not vegan as written, but I suspect the cream cheese could be replaced with with a soy cream cheese and the milk with almond or soy milk without any ill effect. Made this as an experiment and was pretty pleased with the results. I don't think anyone would ever think it was "real" cheesecake, but it certainly could pass for a tofu-free light/diet cheesecake. My recipe tops with blueberries, but use your fresh fruit of choice! Please note that the amount of milk is just a guess--please use only as much as you need to get your blender/food processor to make a smooth, creamy filling. I only used 1/2 cup of sugar because I knew my berry topping would also be sweet--you can taste your filling after blending and add additional sugar if you need it.
Provided by Just Garlic
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare your desired crust as necessary.
- To prepare the filling, add the tofu, cream cheese, sugar, lemon juice, and lemon zest to your blender or food processor. Add milk as necessary to be able to process, and blend until smooth.
- Taste for sweetness. If satisfied, poor into prepared crust and place in refrigerator to set--expect to give it at least four hours.
- To prepare the topping, add the remaining ingredients to a small sauce pan over medium-low heat. Stir to dissolve sugar and begin breaking down berries. Turn off heat and cool before topping the completely set, chilled pie (you can store your berry topping in the refrigerator while your pie sets).
Nutrition Facts : Calories 374.7, Fat 19.7, SaturatedFat 7.7, Cholesterol 33.4, Sodium 273.7, Carbohydrate 45.5, Fiber 1.2, Sugar 34.4, Protein 6.9
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