How to make Tofu cheese cake | MARI ELA

vegan cream cheese

🥗Healthier: silken tofu

💰Cheaper: regular cream cheese

Silken tofu provides a creamy texture with fewer calories.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat content while keeping moisture.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

graham cracker crust

🥗Healthier: almond flour crust

💰Cheaper: store-bought pie crust

Almond flour crust is gluten-free and healthier.

Preheat the oven to 350°F (175°C).

Drain and press the tofu to remove excess moisture.

In a blender, combine the tofu, vegan cream cheese, sugar, vanilla extract, lemon juice, and cornstarch.

Blend until smooth and creamy, scraping down the sides as needed.

Add nutmeg and salt, then blend again until fully incorporated.

Pour the mixture into a prepared graham cracker crust.

Smooth the top with a spatula and tap the pan to remove air bubbles.

Bake in the preheated oven for 45-50 minutes until set and slightly golden.

Remove from the oven and let cool at room temperature for 30 minutes.

Refrigerate for at least 4 hours or overnight to firm up.

Top with fresh fruit and whipped cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens