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.
- 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
- 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.