Chef Joey's Vegan Tofu Cheesecake
90 mins (prep 30, cooking 60)
16 ingredients
10 servings
I got this recipe from the Veg site. One of the steps is to drain the silken tofu. I set mine in a hand sieve over a bowl and let it drain over night. I added a few extra ingredients to suit my tastes. This turned out creamy and delicious. I think it would be good with some fresh fruit on top and a nice dollop of Whipped Coconut Cream.

Categories:  cheesecake , vegan , easy , <-4-hours , vegetarian , time-to-make , dessert ,
Share on Newzsocial



Serving Size (42.16 g)
Servings 10
Amount per Serving
Calories 196.9 Calories from Fat 150.21
% Daily Value *
Total Fat 16.69g 256.8%
Saturated Fat 2.19g 109.67%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 59.99mg 25.0%
Total Carbohydrate 11.6g 38.68%
Dietary Fiber 0.04 g 1.72%
Sugars 11.31 g %
Protein 0.26g 5.16%
Vitamin A 230.04IU% Vitamin C 0.8mg%
Calcium 20.54mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
graham cracker crumbs, soft silken tofu, pineapple juice concentrate, ground coriander, cold water, dried orange peel