Tofu Cheesecake (No Bake)

Here are some No Bake Tofu Cheesecake Recipes for learning and perfecting !  

Lime Blueberry Cheesecake (Vegan) No Bake

https://www.elephantasticvegan.com/no-bake-lime-blueberry-cheesecake-vegan/

Ingredients for the base

▢1/2 cup blanched almonds

▢1 tablespoon rice syrup (or maple syrup or agave syrup)

▢1/2 tablespoon coconut oil

Ingredients for the filling

▢10.5 oz silken tofu

▢1/2 tablespoon lime zest

▢1 tablespoon lime juice

▢1 tablespoon coconut oil

▢1/4 cup granulated sugar (I used vegan white sugar)

▢1/4 teaspoon vanilla extract

▢1 tablespoon plant-based milk (I used almond milk)

▢1 cup fresh blueberries

INSTRUCTIONS

 For the crust, place the blanched almonds in a food processor and process for about 40 seconds. Add the rice syrup and coconut oil and process again until the mixture sticks together when you press it together with your fingers.

For the filling, place all the ingredients except the blueberries in a high-speed blender and blend until completely smooth.

Lightly oil the containers/ramekins and place two parchment paper strips in there. This will help removing the cheesecake from the containers later.

Divide the crust mixture into the containers and press it flat with a spoon or your fingers. Add the cheesecake filling, top with the blueberries and put it in the freezer for about 5 hours. I'd recommend giving them a quick thaw before eating. Remove them from the containers and enjoy!

Lemon Cheesecake Vegan (No Bake)

https://velvetandvinegar.com/vegan-no-bake-lemon-cheesecake/

Ingredients

cheesecake crust

300 g almonds or hazelnuts organic

1 package vanillin sugar

6 g lemon zest organic

6 pitted medjool dates organic, approximately 85g dates

1 tbsp lemon juice organic

4 tsp coconut oil organic, melted

1 tsp vanilla extract organic

cheesecake filling

500 g silken tofu organic

250 g firm tofu organic

55 ml oat milk organic

1 tbsp agave syrup organic

1 package vanillin sugar

1 lemon, the zest & juice organic

2 tbsp lemon juice organic

5 g ground turmeric organic

Instructions

  Put almonds into a food processor and pulse several times until they are coarsley ground.

  Add all the other crust ingredients and mix until you got a sticky mixture.

  Lay some parchment paper on your springform pan and baste it with coconut oil. Start pressing the sticky mixture onto the bottom forming a crust.

  Remove all the additional water in the firm tofu by pressing and tapping it softly with a kitchen towel.

  Put all the ingredients for the filling into a blender and mix until smooth. Pour the filling over your crust.

  Refrigerate cheesecake for at least 3 hours or until the filling is firm enough.

Lemon Tofu Cheesecake (No Bake)

https://www.godairyfree.org/recipes/vegan-lemon-tofu-cheesecake

Ingredients

20 ounces firm silken tofu

1¼ cups soymilk powder

¾ cup sugar

¼ cup agave nectar, honey (if not strictly vegan), or maple syrup

6 to 7 tablespoons lemon juice, to taste

Zest of 2 lemons

2 tablespoons non-GMO canola oil or your favorite neutral-tasting oil

1 tablespoon apple cider vinegar

2 teaspoons vanilla extract

1 teaspoon salt

1 cup water

6 teaspoons agar agar powder

1 (10-inch) prepared dairy-free crust (gluten-free, if needed)

Instructions

Put the tofu, soymilk powder, sweeteners, lemon juice, lemon zest, oil, vinegar, vanilla, and salt in your blender or food processor and process until smooth.

Put the water and agar powder in a saucepan over medium heat. Bring it just to a boil, reduce the heat to low, and simmer) for 5 minutes, stirring occasionally.

With your blender or food processor running, pour the agar mixture through the hole or chute. Agar sets up very quickly, so it needs to be blended immediately to avoid a lumpy cheesecake.

Pour the mixture into your prepared crust and chill for 3 hours, or until set.

Baked Tofu Cheesecake (Chocolate)

https://www.godairyfree.org/recipes/vegan-tofu-cheesecake-chocolate

Ingredients (Edited Version)

Crust

2 Cups Flour 

¼ Cup Brown Sugar

1 Tbsp Starch

1 tsp Baking Powder

¼ tsp Ground Cardamom

¼ tsp Sea Salt

1⁄3 Cup Oil

2 Tbsp Maple Syrup

2 Tbsp Apple Juice

1 tsp Vanilla Extract

Filling

2 Ibs Firm Tofu

1 Cup Brown Sugar 

½ Cup Soy Milk

½ Cup Maple Syrup or Honey

1⁄3 Cup Lemon Juice, fresh squeezed

¼ Cup Nutritional Yeast

2½ Tbsp Starch

2 Tbsp Vanilla Extract

½ tsp Sea Salt

Ingredients

Crust

2 cups spelt flour (can sub wheat flour)

¼ cup sucanat (unrefined whole cane sugar)

1 tablespoon arrowroot starch

1 teaspoon baking powder

¼ teaspoon ground cardamom

¼ teaspoon sea salt

1⁄3 cup oil

2 tablespoon maple syrup

2 tablespoon apple juice

1 teaspoon vanilla extract, alcohol-free

Filling

2 pounds firm tofu

1 cup sucanat (unrefined whole cane sugar)

½ cup dairy-free milk beverage

½ cup maple syrup

1⁄3 cup lemon juice, fresh squeezed

¼ cup nutritional yeast

2½ tablespoons arrowroot starch

2 tablespoons vanilla extract, alcohol free

½ teaspoon sea salt, or to taste

Instructions

Preheat your oven to 350°F.

For the crust, whisk together the flour, sugar, starch, baking powder, cardamom, and salt in a large mixing bowl.

In a medium bowl, whisk together the oil, maple syrup, apple juice, and vanilla.

Pour the wet mixture into the dry mixture, and mix well.

Press the crust mixture into the bottom of a 10-inch spring form pan, or into the bottom and up the sides.

Bake the crust for 5 minutes. Leave the oven on.

For the filling, place the tofu, sugar, milk beverage, maple syrup, lemon juice, nutritional yeast, starch, vanilla, and salt in a large blender or food processor and blend until smooth.

Pour the filling on top of the crust and even it out.

Bake the cheesecake for 1 hour, or until the top turns a golden brown and center does not jiggle too much.

Allow the cheesecake to cool completely before releasing from the spring form pan to cut.