Tofu Cheesecake

READY IN: 1hr 5mins
Recipe by Johnney

I call it to-fool cuz ya cant tell the difference.

Top Review by Jan Waters

I made your recipe for my niece's birthday, she's a vegetarian. It wasn't a hit with the others in our family, but she really enjoyed the cake with fresh blackberries, blueberries, raspberries and strawberries. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9-inch pie pan plate with margarine.
  3. In a food processor, or by hand, crumble the grham crackers, add olive oil and work to a fine crumb.
  4. Press the cracker mixture onto the bottom of the pie plate or spring form pan until the surface is smooth and even.
  5. Bake for 10 minutes.
  6. Cool.
  7. Heat the pineapple juice to a near boil.
  8. Stir in the gelatin or agar-agar gradually and simmer until it is dissolved, about 5 minutes.
  9. Cool for at least 10 minutes.
  10. In a blender or food processor, combine all the other ingredients with pineapple juice mixture and blend for a minutes.
  11. Pour into the baked crust.
  12. Refrigerate 3 to 4 hours.
  13. Top with your favorite fruit topping.
  14. Times not including refrigerating time.
  15. Note For Vegetarian version use the agar-agar since gelatin contains meat by products and is not Vegetarian unless stated as such.

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