Lemon Tofu Cheesecake: A No Bake, Vegan Dessert


This lemon tofu cheesecake recipe was shared with us by a reader, and I unfortunately can’t find their name! Unlike other vegan tofu cheesecakes, this version uses soymilk powder and agar to create a very slice-able dessert that is high in protein, but relatively low in fat.

Lemon Tofu Cheesecake Recipe - a No Bake Vegan, Nut-Free and Gluten-Free Dessert

Special Diet Notes: No Bake Lemon Tofu Cheesecake

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

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No Bake Lemon Tofu Cheesecake
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Cook time
Total time
This light, protein-rich dessert was shared with us by a Go Dairy Free reader.
Serves: 1 (10-inch) tofu cheesecake
  1. 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.
  2. 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.
  3. 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.
  4. Pour the mixture into your prepared crust and chill for 3 hours, or until set.

Key Pantry Ingredients: Lemon Tofu Cheesecake

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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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