Who says you can’t have a rich, creamy cheesecake without the dairy? This ‘Lem-Un-Cheesecake’ is here to prove everyone wrong! It’s a bright, zesty, and unbelievably smooth dessert that’s secretly packed with plant-based protein. The tangy lemon filling sits perfectly atop a wholesome crumb crust, creating a guilt-free indulgence that’s perfect for any occasion. Get ready to wow your friends and family with this stunning vegan treat!
Ingredients
• Makes one 8- or 9-inch pie
• 1 recipe Oats ‘N’ Flax Crumb Crust
• 2 packages, each 12.3 ounces / 349 g, firm silken tofu
• 1/3 cup / 85 mL maple or agave syrup
• 4 teaspoons / 20 mL minced lemon peel
• 1/4 cup / 60 mL fresh lemon juice
• 1 1/2 teaspoons / 7 mL vanilla extract
Instructions
1. Prepare the Oats ‘N’ Flax Crumb Crust in an 8- or 9-inch (20 to 23 cm) pie pan and set aside.2. Preheat your oven to 350°F / 180°C.3. In the bowl of a food processor, combine the silken tofu, maple or agave syrup, minced lemon peel, lemon juice, and vanilla extract.4. Purée the mixture until completely smooth, stopping occasionally to scrape down the sides of the bowl to ensure everything is well combined.5. Pour the smooth tofu filling into the prepared crumb crust.6. Bake for 1 hour, or until the filling is set and a toothpick inserted into the center comes out clean.7. Allow the cheesecake to cool completely, then chill thoroughly in the refrigerator for at least 4 hours before serving.
Nutritional Information
• Per slice (1/8 of pie):
• Calories: 244
• Protein: 9 g
• Fat: 12 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Sodium: 55 mg
Pro Tips
• For the smoothest possible filling, make sure your silken tofu is well-drained and blend for an extra minute, scraping the sides of the food processor frequently.
• Patience is key! For the best texture and flavor, chill the cheesecake for at least 4 hours, or preferably overnight. This allows it to set completely and the flavors to meld.
• Decorate with fresh berries, sliced peaches, or kiwi. A drizzle of Blueberry Orange Sauce or a dollop of Apple Plum Chutney also pairs beautifully.
• For an extra burst of lemon, use freshly squeezed lemon juice and finely zested peel. Avoid the white pith, which can be bitter.
FAQ
Q: Is this tofu cheesecake a good source of plant-based protein
A: Yes, it is! Thanks to the silken tofu base, each slice of this Lem-Un-Cheesecake contains approximately 9 grams of protein, making it a delicious and satisfying high-protein vegetarian dessert.
Q: Can I make this cheesecake without tofu or soy
A: While silken tofu provides the signature creamy texture and protein, you could experiment with a soy-free alternative. A common substitute is raw cashews soaked in hot water for at least an hour, drained, and then blended until completely smooth. Note that this will alter the nutritional information and may require adjusting the liquid content.
Q: How should I store this vegan lemon cheesecake
A: To keep your cheesecake fresh, store it tightly covered in the refrigerator. It will maintain its best texture and flavor for up to 5 days. For longer storage, you can also freeze individual slices wrapped securely for up to one month.
Q: Can I use a different sweetener instead of maple or agave syrup
A: Absolutely. You can substitute other liquid sweeteners like date syrup or brown rice syrup. If you wish to use a granulated sugar like coconut sugar, you may need to add a tablespoon or two of plant-based milk to ensure the filling blends smoothly.
