Raspberry Tofu Cheesecake is a Healthy Dairy-Free & Gluten-Free Alternative

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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.

Raspberry Tofu Cheesecake Recipe - A Healthy Dairy-Free, Nut-Free, and Vegan Dessert!

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
 
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Cook time
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This recipe is from The Tofu Cookbook by Leah Leneman. It was shared with us by a reader as one they enjoy.
Author:
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
  1. Preheat your oven to 350°F.
  2. In a small bowl, whisk together the oats and coconut together.
  3. Spread the buttery spread over the bottom of a flan tin or 8x8 baking dish, then sprinkle the oat and coconut mixture over it.
  4. 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.
  5. 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.
  6. Pour the raspberry mixture over the tofu mixture.
  7. 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

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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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