Recipe By Anonymous
Published Mar 16th
Prep 20m Cook 30m Additional 2h 30m Ready In 3h 20m
Servings 6 servings Calories 323

This sweetened tofu recipe is baked in a graham cracker pie crust and served chilled. Try drizzling with a sweet berry sauce for extra color and flavor.

Recipe Ingredients

  • 1 (12 ounce) package soft tofu
  • ½ cup soy milk
  • ½ cup white sugar
  • 1 tablespoon vanilla extract
  • ¼ cup maple syrup
  • 1 (9 inch) prepared graham cracker crust

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a blender, combine the tofu, soy milk, sugar, vanilla extract and maple syrup. Blend until smooth and pour into pie crust.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove from oven and allow to cool; refrigerate until chilled.

Nutrition Facts

  • Calories 323
  • Carbohydrate 50.8 g
  • Fat 11.2 g
  • Fiber 0.8 g
  • Protein 5.8 g
  • Saturated Fat 2.2 g
  • Sodium 216 mg
  • Sugar 39.4 g

Chef's Notes

Be sure to use a vegan graham cracker crust, or make your own. Use this recipe for graham crackers but substitute soy milk, water, or juice for the milk.


  1. This recipe, while delicious, is NOT vegan. Graham Crackers are made with honey, and thus not a vegan option. When I make this recipe I just line the finished cake with slivered almonds and unsweetened coconut. Please don't feed vegans graham cracker crust.
  2. the problem that everyone has with the cheesecake being runny is mostly attributed to the tofu. you need to press the tofu and remove a lot of its excess moisture prior to using it in the recipe. just draining the water from the tofu package isnt enough. after removing the tofu from the package and - Read more ...
  3. WOW...I ended up baking it for 50 minutes. It was great!
  4. This is excellent -- even the cheese-eaters loved it! I used half soft and half firm tofu and also added a Tbsp of flour and a tsp of lemon juice and used a pre-made shortbread crust. I made a simple berry sauce for the top. Unbelievably easy!
  5. WAY BETTER than normal cheesecake. I've made this several times and everyone loves it (even the kids who will never eat my cooking). To fix the texture issues others have mentioned, I used either medium or firm tofu (both worked), added a few tbsp flour, and backed WAY longer than specified (almost 50 minutes with - Read more ...
  6. This cake is absolutely delicious although it tastes more like a sort of custard than a cheesecake. I baked mine closer to 45 mins rather than 30 as the recipe suggests because when I looked in the oven after 30 minutes it was still really pale. Anyway it turned out beautiful and I can't believe - Read more ...
  7. This tastes almost exactly like the real thing!! For me as a vegan I love being able to have cheesecake without eating dairy. I also found that if you don't have maple syrup or you want a different flavor fruit flavored pancake syrup works just as well.
  8. i brought this vegan cheesecake to our family Easter celebration last year and all the NON vegan went nuts over it too! it's delicious, i always have to cook a bit longer till its not runny in the middle, but it's worth it!! best with the graham crust! SO EASY!
  9. very easy but i did NOT like the overwhelming syrupy/vanilla-y taste. if i make it again i will reduce both very much and add fruit to sweeten.

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