Vegan Cheesecake with Tofu, Cinnamon and Almonds

Vegan cheesecake might just be the perfect dairy-free dessert to share with your guests! I experimented with this Queen of Quick Cooking recipe when I had some friends coming over while trying to keep kosher and it was a hit! Not to mention since it’s made with tofu, it’s much healthier for you than regular cheesecake and is a great source of protein and other health benefits. I topped it off with almonds to create a delicious-looking dessert that’s also good for you!

Learn more about nutrition basics in Traditional Chinese Medicine (TCM) and yin and yang cooking here.

East Meets West Nutrition Benefits of Tofu in This Vegan Cheesecake

Queen of Quick – Vegan Cheesecake with Tofu, Cinnamon and Almonds

Vegan cheesecake recipe that's a great non-dairy option to serve guests any time!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Dessert

Ingredients

  

• 2 blocks extra firm tofu
• 1 cup coconut sugar
• 1 tsp vanilla extract
• ¼ cup vegetable oil
• 2 Tbsp fresh squeezed lemon juice
• 2 Tsp cinnamon
• Toasted slivered almonds
• Pie crust or make your own

Instructions

 

• Preheat oven to 350 degrees
• Press out extra moisture from tofu in colander
• Crumble tofu and rest of ingredients except almonds into a food processor.
• Pour well blended mixture into pie crust.
• Sprinkle almonds on top and bake for 20 minutes.
• The cheesecake will be ready when browned and does not jiggle when you move it gently.
• Let it cool for 30 minutes and put in refrigerator to finish firming up.
• Can serve the next day or once completely cooled.

Notes

Queen of Quick^TM
Queen of Quick Cooking^TM

Keyword Cheesecake Recipe,, Dessert Recipe, Vegan Recipe,

Sources: Healthline.com, Chinesenutrition.org

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