"i Don't Believe It's...." Lemon Tofu Cheesecake!

Name: "i Don't Believe It's...." Lemon Tofu Cheesecake!
Total time: 155 min
Yield: 8 servings
Ingredients: 2 graham cracker crumbs; 1/4 maple syrup; 1/2 silken tofu; 1 sugar; 1/3 tahini; 1 salt; 1/2 lemon juice; 2 lemon zest; 1 cornstarch; 1/2 soymilk

It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.

4.5 · 8 reviewsRecipe card by rsarahlEditorial by recipesvibrant · Updated October 15, 2026

Dessert Lemon Soy/Tofu Citrus Beans Fruit

Total time

155 min

Servings

Calories

200.6

Ingredients

Makes 8 servings

2 graham cracker crumbs
1/4 maple syrup
1/2 silken tofu
1 sugar
1/3 tahini
1 salt
1/2 lemon juice
2 lemon zest
1 cornstarch
1/2 soymilk

Method

Preheat the oven to 350°F.
In a medium bowl, combine graham cracker crumbs, maple syrup and almond extract.
Mix until the graham cracker crumbs are moistened.
Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray, or by oiling with a paper towel.
Tip crumb mixture into the prepped springform pan and press it evenly on the bottom.
Bake the crust for 5 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
Blend all the filling ingredients in a food processor (or blender) for about 30 seconds, or until smooth.
Pour filling into the springform pan over the cooled crust.
Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
Remove the cheesecake from the oven and allow it to cool.
Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
To serve, take a long knife and heat the blade in hot hot water.
Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
Release the springform ring, slice, sprinkle with slivered almonds if desired and serve cold.

Cook's notes

Use only extra-firm silken tofu; avoid standard block tofu to ensure the filling achieves a smooth, mousse-like consistency.
Vigorously whisk your tahini and lemon juice together before adding the tofu to prevent any bitterness and ensure the sesame emulsifies perfectly.
Zest your lemons before juicing them to ensure you capture the aromatic oils; use a fine microplane for the most vibrant citrus punch.
Allow the cheesecake to cool completely at room temperature before moving it to the fridge to prevent the crust from becoming soggy.

Easy swaps

Instead of maple syrup, use agave nectarAgave has a more neutral flavor profile that allows the lemon zest to remain the star of the show.
Instead of tahini, use raw cashew butterCashew butter offers a milder, creamier base if you find the sesame flavor of tahini too dominant.
Instead of graham cracker crumbs, use crushed ginger snapsThe spicy notes of ginger pair exceptionally well with the sharp acidity of fresh lemon juice.
Instead of soymilk, use full-fat oat milkOat milk provides a thicker, richer mouthfeel that mimics the density of traditional cream cheese.

Frequently asked

Will this cheesecake taste like tofu?

The combination of tangy lemon juice, zest, and tahini effectively masks the flavor of the tofu, leaving you with a clean, zesty citrus profile.

Why is cornstarch included in the recipe?

Cornstarch acts as the crucial thickening agent, helping the silken tofu filling set firmly while in the oven.

Can I make this without a springform pan?

A standard cake pan can be used, but ensure you line it with overhanging parchment paper so you can lift the cake out easily without crumbling the crust.

Is the almond extract necessary for the crust?

While optional, the almond extract adds a subtle depth that balances the sweetness of the maple syrup in the graham cracker base.