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Vegan Lemon Tofu Cheesecake

Vegan Lemon Tofu Cheesecake

Vegan Lemon Tofu Cheesecake is gluten free, with a delicious honey walnut and maple syrup crust, is creamy, luxurious and flavorful.
Course Breakfast, Dessert
Cuisine American
Keyword Vegan Lemon Tofu Cheesecake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 158kcal
Author Catalina Castravet



  • 4 cups walnuts measure and grind
  • 1/4 cup honey or maple syrup


  • 1 teaspoon vanilla extract
  • 2 lbs. silken tofu
  • 1 cup sugar
  • 3 tablespoons almond butter
  • 1/2 teaspoon salt
  • 2 tablespoons lemon zest grated
  • 2 tablespoons cornstarch dissolved in 4-5 tablespoons of lemon juice


  • Preheat oven to 350 degrees F.


  • Spray a 9-inch springform pan with baking spray and set aside.
  • Grind the walnuts, transfer to a medium dish, mix in the honey or maple syrup for a vegan version and press the mixture tightly into the springform pan. Place in the fridge for 10 minutes to chill.


  • Place all the ingredients into a blender and blend until smooth, about 30 seconds. Pour mixture into the pan and bake until top and edges are slightly browned, about 50 minutes. The center will look set, but it will be just a little giggly.
  • Cool on the counter, transfer to the fridge and refrigerate until thoroughly chilled and firm, about 6 hours. Store in the fridge.
  • Serve with fresh fruits, or raspberry sauce.


Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 105mg | Potassium: 169mg | Fiber: 0g | Sugar: 23g | Vitamin C: 1.3mg | Calcium: 41mg | Iron: 0.8mg