Tofu Banana Cheesecake Recipes

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TOFU CHEESECAKE



Tofu Cheesecake image

A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.

Provided by Skinnychef86

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 2h30m

Yield 8

Number Of Ingredients 7

2 (12 ounce) packages extra firm tofu, drained and cubed
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
  • Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g

TOFU CHEESECAKE RECIPE: SINFULLY DELICIOUS AND VEGAN!



Tofu Cheesecake Recipe: Sinfully Delicious and Vegan! image

Provided by Meredith James

Time 1h30m

Yield one

Number Of Ingredients 7

24 oz of extra firm tofu
1 c of white sugar
1 tsp of vanilla extract
1/4 tsp of salt
1 /4 c of vegetable oil
2 tbsp of lemon juice, freshly squeezed
2 c of Graham cracker crumbs

Steps:

  • While preparing a 9-inch baking tray, preheat your oven to 350°F.
  • Use a tofu press to press and drain your extra firm tofu.
  • Crumble the pressed tofu into small pieces in a large mixing bowl.
  • Mix the tofu with sugar, vanilla extract, salt, vegetable oil, and freshly squeezed lemon juice.
  • Move everything over into a food processor and blend everything well.
  • Place your Graham cracker crumbs in the bottom of the baking tray to form the layer of crust.
  • Pour the blended vegan cheesecake mixture into the baking tray and allow it to settle.
  • Smooth out the top layer of the mixture with a spatula or spoon.
  • Place the cheesecake into the centre of your preheated oven and leave it to bake for a minimum of 20 min.
  • When the top is beginning to brown, remove the baked vegan cheesecake and allow to cool in the refrigerator.
  • Once the cheesecake is chilled, it's time to serve it to your hungry friends and family!

Nutrition Facts : ServingSize one 9-inch cheesecake

TOFU BANANA CHEESECAKE



Tofu Banana Cheesecake image

This is a recipe that I tweaked from a cookbook called "Light Desserts". It was banana pineapple, but that wasn't applealing to me at the moment, so I made banana orange. You could use whichever you pleased, or even something else entirely, I suppose. (Cooking time includes chilling time).

Provided by Vye367

Categories     Cheesecake

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs (if you wanted to go all out healthy, you could sub fiber cereal and add a tablespoon of sugar)
3 tablespoons butter, melted
22 ounces firm tofu
2 eggs
1/2 cup brown sugar, packed
2 tablespoons lemon juice
1 teaspoon grated lemon zest or 1 teaspoon orange zest
1 teaspoon vanilla
2 medium ripe bananas
8 ounces mandarin oranges

Steps:

  • Crust:.
  • Combine crumbs and melted butter.
  • Press on bottom of 9-inch springform pan.
  • Bake at 350 for 6 minutes; cool.
  • Pie:.
  • Drain tofu (not necessary if you are using Silken tofu). Set aside.
  • In a blender or food processor, combine eggs, sugar, lemon juice, lemon peel and vanilla.
  • Cut tofu and bananas into chunks; add half to mixer and blend.
  • Add second half and oranges, blend until very smooth.
  • Pour mixture into crust.
  • Bake at 325 until golden, but center still jiggles slightly when gently shaken (about an hour).
  • Let cool in pan on rack, then cover and chill in refrigerator until cold (2-3 hours).
  • To serve, remove pan sides and sprinkle with graham cracker crumbs and/or orange peel (if desired).

Nutrition Facts : Calories 251.2, Fat 10.1, SaturatedFat 4, Cholesterol 64.3, Sodium 127.4, Carbohydrate 33.8, Fiber 2.3, Sugar 23.8, Protein 9.3

TOFU CHEESECAKE



Tofu Cheesecake image

OK, I'm vegetarian, but I do occasionally eat dairy & eggs. And I just love cheesecake! In fact, I posted an "ovo-lacto" cheesecake recipe (New York Style Sour-Cream-Topped Cheesecake, Recipe #313572). But when the nutrition wizards at RecipeZaar did their calorie/fat count, I fell on the floor! So, here's a vegan variety, made with tofu. It's even sugar free! (I use maple syrup as the sweetener and it comes out really yummy.) The tahini adds a bit of a bitter, "cheesy" tang--you can cut down on the tahini or omit it altogether, if you don't like the taste. I can't wait to see how this compares in the fat/calorie count to that other recipe! (This recipe is adapted from "The Tofu Cookbook" by John Paino and Lisa Messinger.)

Provided by Veggie Girl NYC

Categories     Cheesecake

Time 50m

Yield 1 cheesecake, 6-8 serving(s)

Number Of Ingredients 10

2 lbs soft tofu
4 tablespoons tahini
1 tablespoon lemon juice
3 tablespoons cornstarch
1/2 cup maple syrup
2 teaspoons vanilla
1 teaspoon salt
1 lemon, rind of, grated
1 unbaked 9-inch pie crust
1 cup fresh fruit

Steps:

  • Bake pie crust in oven according to package directions. (I used a whole wheat pie crust, to very good results!).
  • To make filling, crumble tofu into blender. Add all remaining ingredients except Fruit Topping; blend well.
  • Pour tofu mixture into prepared pie crust, and bake at 350 F for 35-40 minutes.
  • Cool first, then add your favorite fruit topping if desired.

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