Guilt Free Tofu Cheesecake

Guilt Free Tofu Cheesecake

I personally love tofu but it’s not for everyone, I get it.  Another love of mine…cheesecake, which most people agree.  Put them together and you get a Guilt Free Tofu Cheesecake.  It looks and tastes like a regular cheesecake, yet packs in protein in a healthy way.

 

Guilt Free Tofu Cheesecake

 

Guilt Free Tofu Cheesecake

 

I used an artificial sweetener for this recipe but you don’t have to do the same.  My reasons are simple, I wanted to have a guilt free cheesecake experience and using ‘fake’ sugar makes this recipe diabetic friendly and I wanted to share it a friend who could enjoy it too.

 

As far as tofu goes…the last time I cooked with tofu, I almost set my house on fire.  I’m not kidding, no sooner did it hit the pan then it combusted.  I was a little miffed and haven’t cooked with it since, until now.  I tried cooking with tofu again to try this cheesecake and man am I glad I did!

 

The texture is the same as a regular cheesecake from the start.  Once blended the cheesecake is easily poured into the shell and if I didn’t know, I’d assume there was no tofu in the mix.  Take a look at the easy recipe and you’ll see what I mean. 

 

Guilt Free Tofu Cheesecake

 

Guilt Free Tofu Cheesecake

Guilt Free Tofu Cheesecake

A delicious creamy guilt free cheesecake.

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people

Ingredients

  • 1 pkg Cream Cheese softened, about 8 oz
  • 1/2 cup Artificial Sweetener Splenda works well
  • 2 egg white
  • 1 pkg firm tofu about 8 oz
  • 1 box graham cracker crumbs melted butter (see box)
  • 3/4 cup sliced strawberries
  • 3/4 cup raspberries
  • 3/4 cup blueberries

Instructions

  1. Preheat your oven to 350F

  2. Prepare the graham crumb crust by following the directions on the box.  Press into a pie pan and set aside.

  3. Add the cream cheese, tofu, sugar, artificial sweetener, and egg whites to the a blender.  Blend until smooth, about 1 minute.

  4. Pour into the prepared pie crust.  Bake for 30 minutes or until set.

  5.   Allow the cake to cool before garnishing with your berries and/or fruit.

Recipe Notes

Add any fresh fruit from kiwi to mango to this recipe!

Consider drizzling a strawberry puree over the top for extra flavour.


 

You’ll notice the crust is a regular graham cracker meets butter blend.  Perfectly delicious, no changes were made.  It’s easy to make and tastes good too, I didn’t want to experiment with a new base on top of using tofu!

 

Guilt Free Tofu Cheesecake

 

The rest of the process was quite painless.  Just add all the ingredients to the blender, mix them up, pour into the crust and bake.  When the cake has cooled you just need to add your topping, I suggest fresh fruit and/or berries.  Any and all fruit will do, I used berries (as my company was not a fan of many fruits) but you could use mango, peach or kiwi too giving a colourful appearance.

 

Guilt Free Tofu Cheesecake

 

Try this recipe and see what you think, it could be your go to not-cheat-night dessert recipe 😉  If hosting a party brought you here and you need a great dinner recipe try our Sweet and Tangy Mango Chicken Pizza or make restaurant food at home, see our 10 Copycat Recipes That Will Totally Trick Your Tastebuds.  In fact we have many ideas on our recipe page, from appetizers to desserts!!   

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2 Comments

  • Elli

    Looks amazing. Do you think this would work with a dairy free cream cheese substitute? I love cheese cake but my daughter is unable to eat dairy. This could be the ticket.

    • christine

      Hi Elli,

      I’m delighted you asked. Yes, I do believe this recipe will work well with a dairy free substitute. I’m not sure where you’re located but I have heard very good things about Tofutti, it’s a dairy free cream cheese that should work well for baking. I hope you and your daughter enjoy the recipe!

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