A quick, easy, and protein packed cheesecake. A fantastic way to introduce someone to tofu who has not tried it before!
- 1 cup whole almonds
- 1 cup rolled oats (regular or gluten-free)
- 2–3 Tbsp sugar
- 1/4 cup + 1–2 Tbsp coconut oil, melted
- 1/4 tsp salt
- 1 1/2 packages silken tofu (1 pkg = 454 grams)
- 3/4 cup sugar
- 1/2 cup light cream cheese
- 1/4 cup plain Greek yogurt
- Juice of 1 medium lemon (~ 4 Tbsp)
- Zest of 1 medium lemon (~ 2–3 tsp)
- 1 tsp almond extract
- 3 Tbsp cornstarch
- 3 Tbsp almond milk (or milk of choice)
- Preheat oven to 350 F and line a 9-inch springform pan with parchment paper. Set aside.
- Add the almonds, oats, sugar, and salt to the bowl of a food processor (or blender) and pulse/mix until is resembles a crumb consistency.
- Remove the lid and add the melted coconut oil, starting with 1/4 cup. After blended together, stop and pinch some of the crust mixture between your fingers. If it doesn’t form a dough when you pinch it, add an additional 1-2 Tbsp of melted coconut oil until it achieves a dough-like consistency.
Pour the crust mixture into your lined springform pan and spread evenly, pressing down firmly until it is well packed.
Bake for 20-30 minutes until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 325 F.
- To assemble the filling, add the tofu, sugar, cream cheese, Greek yogurt, salt, lemon juice, lemon zest, almond extract, cornstarch, and milk to the bowl of your cleaned food processor or blender. Blend until smooth.
- Pour the filling over the cooled crust
- Bake for 50-60 minutes or until the top of the cheesecake is lightly browned and the middle has cooked through. You can insert a toothpick to see that it comes out clean.
- Top cheesecake with your toppings of choice and serve!
Keywords: Cheesecake, tofu, lemon, almond