Vegan Tofu Cheesecake

A cheesecake with no cream cheese and no eggs sounds impossible, but blended tofu pulls it off. Tofu’s mild flavor and high protein give the filling that dense, creamy, sliceable body cheesecake is famous for, while a good slug of lemon juice brings the tang that mimics the cultured sour note of dairy.

The whole filling comes together in a blender, so there’s no mixer and no fuss. Blend the ingredients in order until thick and creamy, adding the water only at the end if the tofu needs help moving.

Pour it into a partially baked crumb crust, which sets first so it doesn’t go soggy under the wet filling, and bake until the center is just set. Use firm or silken tofu and blend long enough to erase any graininess. Top with fresh fruit or a fruit syrup for a clean, bright finish.

Chef Tips

• Blend the tofu thoroughly until completely smooth; under-blending leaves a grainy, beany texture.
• Add the water only if needed to get the blender moving. Too much and the filling won’t set firmly.
• Pre-baking the crumb crust keeps it crisp under the wet filling instead of going to mush.
• Chill it fully after baking; like all cheesecakes, it firms up and slices cleanest cold.

Variations

• Swirl in melted chocolate or cocoa for a vegan chocolate cheesecake.
• Add lemon or orange zest to amplify the citrus brightness.
• Blend in a handful of berries for a naturally tinted, fruity version.