Strawberry Tofu Cheesecake

Make dessert a little bit healthier

Recipe Courtesy of Jane Ko and House Foods

Add some extra protein and creaminess to your dessert by blending in some tofu into your classic cream cheese mixture. You won’t necessarily taste the tofu, but you’ll definitely feel the smooth and silky texture with each bite.

Ingredients

For the Crust

• 1 1/2 Cup graham cracker crumbs
• 7 Tablespoons coconut oil, melted

For the Filling

• 1 Package tofu, such as House Foods Premium Tofu Soft
• 8 Ounces cream cheese, softened
• 1 Cup strawberries
• 1/2 Cup sugar
• Strawberries, for garnish

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil

New! Vegan No Bake Strawberry Cheesecake From Marianna’s Pantry

Crust
1 cup pitted medjool dates, packed
1 cup walnuts
1/2 cup pecans
2 tablespoons ground flax seeds
1 tablespoon cacao powder
1/2 teaspoon sea salt
1 tablespoon melted coconut oil
1 tablespoon maple syrup

Filling
1 package Nasoya’s Organic Silken Tofu
1 cup cashews, soaked overnight in water
2 cups strawberries, steamed removed and cut in half
1/3 cup maple syrup
2 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons tapioca flour
1 teaspoon sea salt

Optional chocolate drizzle
1/4 cup dark chocolate
2 teaspoons coconut oil