Many years ago, a reader emailed us to share her favorite dairy-free dessert recipe, raspberry tofu cheesecake. It’s from The Tofu Cookbook, and the author, Leah Leneman, graciously gave us permissions to share it. This unique cheesecake is not only dairy-free, it’s also gluten-free, egg-free, nut-free, low sugar, low fat, and quite healthy. The recipe melds an array of flavorful and nutritious ingredients, including raspberries, zesty orange, yogurt, and even tahini.
Raspberry Tofu Cheesecake Free of Dairy, Eggs, Nuts, and Gluten
We originally posted this Raspberry Tofu Cheesecake recipe back in 2006. We’ve since updated this post, and I have answers to some common FAQs.
Can I Use Quick Oats?
Honestly, I don’t see why not. The bottom “crust” is a very thin base with a rustic texture.
How Can I Make this Coconut-Free?
Just use 1/2 cup oats and omit the coconut.
What Yogurt Do You Recommend?
Your favorite dairy-free yogurt should work just fine. One that is sweetened will add to the flavor a bit more. We often use So Delicious Coconut Milk Yogurt for recipes, but almost any brand should since the recipe calls for such a small amount of yogurt.
Can I Use a Different Sweetener in the Tofu Cheesecake Portion?
I think honey or agave nectar would sub just fine for the sugar. I don’t personally recommend a sugar-free sweetener, but it is up to you if you want to try one.
What is Tahini?
It’s sesame seed paste. Most grocery stores carry it, or you can order it online. I usually buy Mighty Sesame because I like the taste and the squeeze bottle.
Special Diet Notes: Raspberry Tofu Cheesecake
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.
Dairy-Free Raspberry Tofu Cheesecake
Author: Leah Leneman
Recipe type: Dessert
- ⅓ cup rolled oats (use certified gluten-free oats, if needed)
- 3 tablespoons shredded coconut
- 1 tablespoon dairy-free buttery spread
- 1 (12-ounce) package firm silken tofu
- ½ an orange, juice and zest
- 2 tablespoons dairy-free yogurt
- 2 tablespoons sugar
- 2 teaspoons tahini
- ½ teaspoon vanilla
- Pinch sea salt
- ¼ cup cold water
- ⅛ teaspoon agar-agar powder (gelatin may be substituted for non-vegans)
- 2 to 3 tablespoons honey or agave nectar (for strictly vegan)
- 4 ounces fresh raspberries, optionally smashed
- Preheat your oven to 350°F.
- In a small bowl, whisk together the oats and coconut.
- Spread the buttery spread over the bottom of a flan tin or 8×8 baking dish, then sprinkle the oat and coconut mixture over it.
- Put the tofu, orange juice and zest, yogurt alternative, sugar, tahini, vanilla, and salt in a blender, and puree until smooth. Pour the mixture over the oats and coconut in your pan.
- In a small saucepan, whisk together the water and agar. Whisk in the honey or agave, and place the mixture over medium heat. Bring the mixture to a boil, then simmer for 1 minute. Remove the pan from the heat and stir in the raspberries.
- Pour the raspberry mixture over the tofu mixture.
- Bake the the cheesecake for 35 minutes. Let it cool to room temperature, then refrigerate for several hours, or overnight.
Serving size: 1 square Calories: 122 Fat: 6.4g Saturated fat: 3.7g Carbohydrates: 13.9g Sugar: 8.9g Sodium: 55mg Fiber: 2.2g Protein: 3.8g