Soy Cheesecake

Af first I was pretty skeptical that this could make a tasty dessert.  I was happily proved very, very wrong.  It is delicious.  Definitely let it sit overnight in the fridge, trying to enjoy this dessert early will mean it isn’t nearly as good!


1 1/2 cups of graham cracker crumbs (gluten free if following a gluten free diet) + 5 tablespoons melted margarine/butter/coconut oil


Instead of graham cracker crumbs, I use a 1/2 recipe of my brown sugar dough, baked in the oven about 10-12 minutes before putting the cheesecake on top.


1 1/2 cups Silken or Firm Tofu (1 package), preferably organic, non-gmo tofu

12 ounces soy cream cheese

1/2 cup soy sour cream

3 large eggs

1/3 cup sugar

1 teaspoon vanilla

1 teaspoon grated lemon peel

fresh fruit or pureed fruit for topping (I used blueberries and raspberries that sat in the fridge with a little sugar overnight)

Preheat the oven to 350 degrees F. Grease an 8″ springform pan with cooking spray. In a medium bowl, combine the graham cracker crumbs and the margarine until well blended. Press evenly over the bottom and partially up the sides of your pan.  If using brown sugar dough instead of cracker crumbs, bake it at 350 degrees for 10-12 minutes until it starts to smell like cookies and starts to brown.

In a food processor, combine the tofu, cream cheese, sour cream, eggs, vanilla, sugar, and lemon peel. Process until blended.

Pour into the pan, and bake for 20 minutes. Reduce the heat to 325 degrees and bake for 20-25 minutes more, until the cake is almost set in the center.

Turn off the oven, and leave the cake in the oven with the door open, for 20 minutes. Cool the cake completely on a wire rack. Cover the cake and chill until set, about 6 hours or overnight (the chilling is really important in ending up with a good texture). Serves 8 – 10.

This recipe originally from

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