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Tofu Cheesecake

No-Bake Crust 

Dairy-Free, Gluten-Free, Sugar-Free, Vegan

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Organic, whole-food soy is a nutrient-dense, hormone-balancing food that deserves a place on your plate. Your hormones will LOVE you. A creamy, tangy cheesecake made with organic silken tofu. No dairy, no gluten, no refined sugar, no baking the crust. Simple, hormone-friendly, and blood sugar-stable.

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INGREDIENTS
• 1 cups almond flour
• 0.5 cups pecans (finely ground in blender)
• 3 tablespoons coconut oil (melted)
• 1 tablespoons monk fruit sweetener (for crust)
• 1 pinch sea salt
• 21.4 ounces organic silken tofu (2 blocks, drained)
• 0.5 cups raw cashews (soaked 2+ hours, drained)
• 4/5 tablespoons monk fruit sweetener (for filling)
• 3 tablespoons fresh lemon juice
• 1 teaspoons vanilla extract
• 2 tablespoons coconut cream
• 3 tablespoons tapioca starch
• 1 teaspoons lemon zest
• 0.3 teaspoons ground turmeric (optional, for color)
• 0.5 cups fresh berries (for topping)

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STEPS
1. Make the no-bake crust: Mix 1 cups almond flour, 0.5 cups pecans (finely ground in blender), 3 tablespoons coconut oil (melted), 1 tablespoons monk fruit sweetener (for crust), and 1 pinch sea salt in a bowl until it clumps together when you squeeze it in your fist. If it feels too dry, add a tiny splash more melted coconut oil.
2. Press the crust into the pan: Dump the mixture into a 9-inch springform pan lined with parchment on the bottom. Press it down firmly and evenly using a flat-bottomed measuring cup — really pack it in tight. This is the key to clean slices later.
3. Freeze the crust: Pop the pan in the freezer while you make the filling. It needs about 15-20 minutes to firm up.
4. Preheat oven: Set your oven to 325°F (165°C).
 

5. Blend the filling until silky: Add 21.4 ounces organic silken tofu (2 blocks, drained), 0.5 cups raw cashews (soaked 2+ hours, drained), 4 / 5 tablespoons monk fruit sweetener (for filling), 3 tablespoons fresh lemon juice, 1 teaspoons vanilla extract, 2 tablespoons coconut cream, 3 tablespoons tapioca starch, 1 teaspoons lemon zest, and 0.3 teaspoons ground turmeric (optional, for color) to a high-speed blender. Blend for 2-3 full minutes, scraping down the sides halfway through. You want it completely smooth — no lumps at all.

6. Pour filling over frozen crust: Take the pan out of the freezer. Pour the filling over the crust. Tap the pan on the counter a few times to pop any air bubbles, then smooth the top with a spatula.
7. Bake for 45-50 minutes: You'll know it's done when the edges look set but the center still wobbles like jelly when you gently shake the pan. Don't worry — it firms up completely as it cools.
 

8. Cool slowly in the oven: Turn off the oven, crack the door open a few inches, and leave the cheesecake inside for 30 minutes. This slow cool-down prevents cracking.

9. Chill overnight: Move to a wire rack until room temperature, then cover and refrigerate for at least 4 hours — overnight is best. The texture goes from soft to perfectly sliceable.

10. Slice and serve: Run a thin knife around the edge before unclipping the springform. Top with 0.5 cups fresh berries (for topping). Pro tip: dip your knife in hot water between cuts for clean slices.

 

NOTES
Prep ahead: Soak the cashews in hot water for at least 2 hours (or overnight in the fridge). Drain before using.

Sweetener swap: Allulose works great in place of monk fruit — it gives a slightly more sugar-like texture and caramelizes if you ever want to try the baked crust version. Stevia works great, too. Use about ¼ tsp for the crust and 1 tsp for the filling. It's potent — a little goes a long way. Taste the filling in the blender before pouring and adjust, because stevia can tip into bitter if you overshoot.

Storage: Keeps in the fridge for 4-5 days. Freezes beautifully — thaw in the fridge for a few hours before serving.

Variations: Add 2 tbsp raw cacao powder to the filling for chocolate. A tablespoon of beetroot powder makes it pink. A tablespoon of matcha powder makes a gorgeous green tea version. Swirl in sugar-free pumpkin puree + cinnamon for fall.

Toppings: Make decorative shapes using nuts or chocolate powder