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Tofu Cheesecake with Berry Compote
Silken tofu blended with a sweet and creamy filling, layered over a crunchy graham cracker crust, finished with a vibrant berry compote made from a mix of juicy strawberries, blueberries, and raspberries. This dessert is perfect for warm weather and is a delightful treat for those looking for a lighter cheesecake option. The berry compote adds a pop of color and a tangy flavor that balances the richness of the cheesecake. This dessert is sure to impress your guests and satisfy their sweet tooth.
Time Cook
45
Level
Intermediate
Calories
320
Allergens
Soy, Gluten, Tree nuts
Ingredients
12 oz package
Silken Tofu
160 Calories
1 1/2 cups cups
Graham Cracker Crumbs
100 Calories
1/2 cup cups
Granulated Sugar
100 Calories
1/4 cup cups
Unsweetened Applesauce
25 Calories
2 tbsp tbsp
Lemon Juice
10 Calories
1 tsp tsp
Vanilla Extract
5 Calories
2 cups cups
Mixed Berries (strawberries, blueberries, raspberries)
60 Calories
2 tbsp tbsp
Powdered Sugar
30 Calories
Step-by-Step Instructions
1
Preheat your oven to 350°F (180°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in the melted vegan butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until the crust is lightly browned. Let cool completely.
2
In a blender or food processor, blend the silken tofu until smooth. Add the unsweetened applesauce, lemon juice, and vanilla extract, and blend until well combined. Pour the tofu mixture into the cooled crust.
3
Bake the cheesecake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely in the pan.
4
While the cheesecake is cooling, prepare the berry compote. In a medium saucepan, combine the mixed berries and powdered sugar. Cook over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened. Let cool to room temperature.
5
Once the cheesecake has cooled, top it with the berry compote and refrigerate for at least 4 hours or overnight. Serve chilled and enjoy!
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