Total Time
50mins
Prep 15 mins
Cook 35 mins

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, New York-Style Sour Cream-Topped Cheesecake). 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.)

Ingredients Nutrition

Directions

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

4 5

very nice, though were I to do it agaun I would prob add more maple syrup (or use grade B) because it almost was not sweet enough, but texture and everything was great