Go Back Email Link
cheesecake tofu

Vegan Tofu Cheesecake Recipe

You can see more recipes at www.recipesjunkie.com
Course Dessert
Prep Time 6 hours 30 minutes
Cook Time 1 hour 25 minutes
Total Time 7 hours 55 minutes
Calories 472kcal



  • 1 cup Raw cashews
  • 1 cup Coconut cream
  • 8 ounces Vegan cream cheese
  • 1 tbsp Arrowroot or cornstarch
  • 1 tsp Pure vanilla extract
  • 2/3 Cup Maple syrup
  • 1 tbsp Melted coconut oil
  • 2 tsp Lemon zest
  • 1-2 tbsp Lemon juice
  • 1/8 tsp sea salt


  • 3/4 cup Gluten free rolled oats
  • 3/4 cup Raw almonds
  • 1/4 tsp Sea salt
  • 2 tbsp Coconut sugar
  • 4 tbsp Coconut oil


  • Add raw cashew nuts to a large mixing bowl and cover it with boiling hot water. Allow it to rest for about an hour uncovered and then drain completely.
  • In the meanwhile, preheat the oven to 350 degrees F and line a standard loaf pan with parchment paper.
  • Add almonds, sea salt, oats and coconut sugar into a blender and mix on high until you get a fine meal.
  • Now, remove the lid and add the melted coconut oil by starting with 4 tbsp and adding more quantity if you feel it dry. Pulse or mix on low until loose dough is formed, scraping down the sides as needed. You should be able to squeeze the mixture between the palms and should be able to form dough and not crumble. If it is too dry, add a little bit of melted coconut oil to the mixture.


Calories: 472kcal