May 7

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Dairy-Free Cheesecake

For all cheesecake lovers looking for a dairy free alternative this is the recipe you want to try!

This protein tofu cheesecake requires only a few ingredients and tastes delicious.

It was created by my friend Kasia, who decided to use creamed coconut and tofu as a filling for this cake. 

The secret to create a beautiful 'cheesy' texture of this cake and hold the filling together is... a properly drained tofu 😉 So, don't skip this step!

Let's make it!

INGREDIENTS

Makes 10 servings

Best use 8-inch cake tin

Base:

  • 1 cup oats (use gluten-free oats, if needed)
  • 1 cup dates
  • 1 tbsp cacao powder

Filling:

  • 1 package of firm tofu (~400 gram, well drained)
  • 1 block of creamed coconut
  • 1 cup soaked cashews (soaked overnight or in hot water for 15 minutes)
  • 2 medium-sized lemons, juiced (add a little at a time, until desired taste)
  • ½ cup xylitol or erythritol (add 1/4 cup more, if needed)
  • 1 tsp vanilla
  • 1 Tbsp orange blossom essence (optional)

INSTRUCTIONS

Base:

  1. Pulse oats and cacao powder in the food processor. 
  2. After 1-2 minutes start adding dates until the dough sticks together.
  3. Press into the bottom of your cake tin and leave in the fridge, while you are preparing the filling.

Filling:

  1. Start by blending xylitol (or regular sugar) into a powder.
  2. After a few minutes add the following - cashew nuts, half the lemon juice, vanilla, orange blossom water and blend well.
  3. When all the ingredients are combined add well drained tofu and creamed coconut. Blend until silky smooth.
  4. At this point try the mixture and adjust the taste. Add a bit more of xylitol (or other sweetener) and rest of the lemon juice if desired. The filling should be thick and creamy.
  5. Spread onto the base and refrigerate for a minimum of 4-5 hours, best overnight. 
  6. Decorate with fresh berries, chocolate covered strawberries or just plain melted chocolate.

Keep it in the coldest location available in your fridge (furthest from the door). This cake will last for 4-5 days in the fridge and the texture gets even better after 1-2 days.

Notes:

  • This recipe calls for xylitol which looks and tastes like sugar but has 40% fewer calories and a low glycemic index. It means that it won't spike your blood sugar like some syrups or white sugar does. Feel free to use regular cane sugar instead.
  • Orange blossom essence can be found in any bigger supermarkets or Asian markets. It adds the unique fragrance to this cheesecake, but you can skip it, if you want.

Enjoy this recipe and share it with anyone, who might like it too!

If you make the above tofu cheesecake, take a photo of it and tag me! 🙂

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Hi! My name is Anna. My love for nutrition led me to become a Nutrition Therapist and Nutrition Coach which is now my life work. My vegan journey began 5 years ago after struggling with digestion, hormonal, and skin issues for most of my life. This led to a complete change in my health and fitness. Now, helping busy vegan professionals simplify fitness and thrive in their lives while enjoying the process is my passion. :)


Tags

dairy free, high-protein, tofu, vegan cheesecake


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