Looking for a delicious dessert that’s dairy-free but still has that creamy, indulgent quality you crave? Look no further than this Dairy-Free Tofu Cheesecake recipe! This dessert is perfect for those with dairy sensitivities or anyone looking for a healthier alternative to traditional cheesecake. Using silken tofu as the base, this recipe is not only rich and satisfying but also packed with protein. The silky smooth texture and sweet, tangy flavor will have you coming back for seconds.
Dairy-Free Tofu Cheesecake
Ingredients:
– 1 ½ cups graham cracker crumbs
– ¼ cup coconut oil, melted
– 2 (12-ounce) packages silken tofu, drained
– ¾ cup maple syrup
– ½ cup lemon juice
– 1 tablespoon vanilla extract
– 2 tablespoons cornstarch
– Pinch of salt
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a bowl, combine the graham cracker crumbs and melted coconut oil until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan, creating an even crust. Bake for 10 minutes, then remove from the oven and let cool.
3. In a blender or food processor, combine the silken tofu, maple syrup, lemon juice, vanilla extract, cornstarch, and salt. Blend until smooth and creamy, scraping down the sides of the blender as needed to ensure everything is well combined.
4. Pour the tofu mixture over the cooled crust in the springform pan. Smooth out the top with a spatula.
5. Place the cheesecake in the oven and bake for 45-50 minutes or until the edges are set but the center still has a slight jiggle.
6. Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour.
7. Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight to set.
8. When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into wedges. Serve chilled and enjoy the creamy, dairy-free deliciousness!
This Dairy-Free Tofu Cheesecake is a perfect treat for those who are dairy intolerant or simply looking to switch things up in their dessert routine. The blend of silken tofu, maple syrup, and lemon juice creates a luscious, smooth texture that mimics traditional cheesecake without the need for dairy. Plus, the addition of a graham cracker crust adds a nice crunch to each bite.
Give this recipe a try for your next gathering or simply as a guilt-free indulgence at home. You won’t miss the dairy in this cheesecake – it’s just as decadent and satisfying as the classic version. Cheers to delicious desserts that cater to all dietary preferences!
