Raspberry Tofu Cheesecake Recipe (Vegan, Gluten-Free, Nut-Free)

This Raspberry Tofu Cheesecake recipe is reprinted with permissions from The Tofu Cookbook by Leah Leneman. It was brought to our attention initially by a reader, who said it was one of her favorite desserts. This unique cheesecake is not only dairy-free, it’s also quite healthy, and melds a rich array of flavors, including raspberries, zesty orange, yogurt, and even tahini.

Special Diet Notes: Raspberry Tofu Cheesecake

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

Dairy-Free Raspberry Tofu Cheesecake

Prep time

10 mins

Cook time

38 mins

Total time

48 mins

This recipe is from The Tofu Cookbook by Leah Leneman. It was shared with us by a reader as one they enjoy.

Author: Leah Leneman

Recipe type: Dessert

Cuisine: American

Serves: 9 servings

Ingredients

⅓ cup rolled oats (use certified gluten-free oats, if needed)
3 tablespoons shredded coconut
1 tablespoon dairy-free buttery spread
1½ cups firm tofu (preferably silken)
½ an orange, juice and rind
2 tablespoons dairy-free yogurt
2 tablespoons sugar
2 teaspoons tahini
½ teaspoon vanilla
pinch of sea salt
¼ cup cold water
⅛ teaspoon agar-agar powder (gelatin may be substituted for non-vegans)
2 to 3 tablespoons honey or agave nectar (for strictly vegan)
4 ounces fresh raspberries, optionally smashed

Instructions

Preheat your oven to 350°F.
In a small bowl, whisk together the oats and coconut together.
Spread the buttery spread over the bottom of a flan tin or 8x8 baking dish, then sprinkle the oat and coconut mixture over it.
Put the tofu, orange juice and rind, yogurt, sugar, tahini, vanilla, and salt in a blender, and puree until smooth. Pour the mixture over the oats and coconut in your pan.
In a small saucepan, whisk together the water and agar. Whisk in the honey or agave, and place the mixture over medium heat. Bring the mixture to a boil, then simmer for one minute. Remove the pan from the heat and stir in the raspberries.
Pour the raspberry mixture over the tofu mixture.
Bake the the cheesecake for 35 minutes. Let it cool to room temperature, then refrigerate for several hours, or overnight.

Nutrition Information

Serving size: 1/9 recipe Calories: 86 Fat: 3.3g Saturated fat: 1.1g Carbohydrates: 12.6g Sugar: 8.7g Sodium: 43mg Fiber: 1.9g Protein: 2.8g