Country Life Tofu Cheesecake

Vegan cheesecake that actually delivers on the creamy, rich promise? This tofu-based version does exactly that.

The filling blends silky tofu with soy milk, fructose, vanilla, and almond extract into a smooth custard that bakes up firm enough to slice but still melts on your tongue.

A crunchy granola crust pressed into the pie plate gives you a nutty, textured base that contrasts with the soft filling.

The crowning glory is a fresh strawberry topping thickened with arrowroot and apple juice concentrate, giving you a glossy, jewel-toned layer that tastes like actual fruit, not corn syrup.

Pro Tips

• Blend the filling until completely smooth with no tofu chunks visible. The texture of this cheesecake depends on a silky-smooth blend
• Use firm or extra-firm tofu for a filling that sets properly. Silken tofu makes it too soft to slice
• Let the cheesecake cool completely before adding the strawberry topping so it sets on the surface instead of sinking in
• Ground the granola finely so the crust holds together when you slice. Chunky granola crumbles apart