Vegan Cheesecake

Silken tofu makes this recipe light and creamy. It’s not too sweet and the lime, vanilla and crunchy crust bring lots of flavor.


  • 1 c. dates
  • ⅓ c. sunflower seeds
  • ⅓ c. pumpkin seeds
  • ⅓ c. almonds
  • ½ c. plus 2 Tbsp. coconut oil, divided
  • 16 oz. silken tofu
  • ½ c. cashews, soaked for at least 4 hours and drained
  • ⅓ c. lime juice
  • ¼ c. maple syrup
  • 1 tsp. vanilla


For the crust, add dates, seeds, almonds and 2 Tbsp. coconut oil to a food processor and pulse until you have small crumbs. Using your hands, press the mixture into a tart pan with removable base. Freeze for a few hours until it is firm.

For the filling, add the cashews and lime juice to the food processor. Blend until the mixture is smooth. Add the tofu, maple syrup and vanilla. Blend. While the food processor is running, pour in ½ cup coconut oil. The mixture should be thick and creamy.

Pour the filling into the prepared crust and smooth it out. Refrigerate for a few hours or overnight. Serve straight from the fridge.

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