Pineapple Tofu Cheesecake


  • 1 block of tofu (12-16 oz), extra firm
  • 1/4 cup almond milk
  • 2/3 cup maple syrup
  • 2/3 cup lemon juice
  • crust: for crust, you can use a pre-made crust, graham cracker crumbs, crushed ginger snap cookies or molasses cookies, granola, or you can google search for cheesecake/pie crust recipes that suit your personal preferences 
  • oil or nonstick cooking spray (for greasing pan)
  • salt (optional)
  • 4 pineapple rings, cut into 4 pieces (I used fresh pineapple)

To Make:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Blend together the first 4 ingredients.
  3. Pour blended mix into a small sauce pan. Bring to a boil, stirring frequently, and then reduce to medium heat and heat, stirring often, until thickened. Add a sprinkle of salt if desired.
  4. Grease a pie pan.
  5. Flatten out a layer of graham cracker or gingersnap cookie crumbs, not too thin or too thick. (I got my cookies at the dollar tree. I don’t know if they’re vegan or not, but I didn’t see any dairy or eggs on the ingredient’s list.)
  6. Pour the mixture over the crumbs.
  7. Decorate with pineapple slices. You may need more or less pineapple.
  8. Bake at 425 for about 3o-45 minutes or until it thickens like cheesecake.

This makes 1 cheesecake, about 6 slices.


Categories: pies | Tags: , , , , , , , , , , | Leave a comment

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