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Tofu Cheesecake

12 servings

One piece of this yummy tofu cheesecake contains just 200 calories. We combined pecans, rolled oats, and dates to make the flaky gluten free pie crust. We wanted to create a sugar free cheesecake, so we sweetened it with just pineapple and dates. The result is a super-healthy vegan cheesecake we could eat every day.

















vegan cheesecake

3 oz rolled oats

3 oz pecans

3 oz pitted dates, quartered

16 oz firm regular tofu (not silken)
6 oz pitted dates, quartered

1 oz cornstarch

20 oz can crushed pineapple with juice
1 oz fresh lemon juice
1 tsp vanilla
1/4 tsp salt

Preheat oven to 350 degrees. Lightly oil the bottom and sides of a springform pan.

In a food processor, combine rolled oats, pecans, and 3 oz pitted dates. Process until mixture begins to stick together. Do not over-mix. It should still be somewhat flaky. With your fingers, press firmly into the bottom of the springform pan.

In a medium-wide bowl, weigh tofu and 6 oz pitted dates. Transfer to food processor and process until smooth, scraping the sides a few times as necessary. Scrape into a large straight-sided bowl.

In a small dry bowl, weigh cornstarch.

In a blender, combine pineapple with juice, lemon juice, vanilla, salt, and cornstarch. Blend until smooth. Add to tofu-date mixture and beat with a whisk until well mixed.

Pour into crust and spread out evenly. Set pan on a baking sheet to catch any drips. Bake for 45 minutes, or until lightly browned at the edges.

Set springform pan on a cooling rack and cool at room temperature for 1 hour. Then place in refrigerator and cool, uncovered, for 1 hour more.

With a sharp knife, carefully loosen cheesecake from sides of pan. Unfasten and remove sides, then set cheesecake (with base of pan) on a flat plate. Cut into 12 pieces. Cover with plastic wrap and keep refrigerated.

Comments: Although this has the flavor of a pineapple cheesecake, you can top it with pineapple, berries, or any fresh fruit you like.

For special occasions, cut this tofu cheesecake into 8 pieces instead of 12. One of these larger pieces contains 300 calories, which is not too bad, considering how nutritious it is. If you use tofu that has been coagulated with calcium chloride or calcium sulfate, the cheesecake will provide a good dose of calcium.


Yield = 46 oz   1 slice = 3.85 oz oz    Calorie density = 52 calories/oz

Calories per serving: 200     Fat: 7.2 g (30%)     Protein: 5.3 g     CHO: 32 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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