No Bake Lemon Tofu Cheesecake


Special Diet Notes: No Bake Lemon Tofu Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, nut-free, gluten-free, vegan, plant-based, and vegetarian.

No Bake Lemon Tofu Cheesecake
Serves: one 10" cheesecake
  • 25 cm (10") base of choice*
Cheesecake Filling:
  • 2 packets silken tofu 300 g (10½ oz)
  • 1¼ cups soy milk powder
  • ¾ cup sugar
  • ¼ cup honey, maple syrup, or agave.
  • 5 - 6 tablespoons (6 - 8 tbsp US) lemon juice
  • zest of 2 lemons
  • 2 tablespoons canola oil (or other oil)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 cup water
  • 6 teaspoons agar agar powder
  1. Place all ingredients, except water and agar agar powder, into a food processor and process until smooth. Dissolve agar agar powder in water in a saucepan and boil gently (turn heat down when it starts to boil) for 5 minutes, stirring occasionally.
  2. * Agar Agar sets fast even at room temperature. You need to work quickly to add, blend and pour the mixture, as it will start to set immediately. If it is not blended fast enough or the mixture is too cold the cheesecake may become lumpy.
  3. Add to cheesecake mixture in food processor and blend together. Immediately pour into prepared base. Chill for a few hours.
*I normally use a base made from crushed dairy-free cookies and dairy- free margarine

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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