Mock Cheesecake

If you’ve ever tried to swap dairy out of a cheesecake and ended up with a sad, grainy pie, this recipe is the answer. A pound of tofu blitzed in the food processor with honey, sugar, lemon juice, and a generous splash of vanilla yields a filling that’s shockingly close to the real thing in both texture and tang.

The lemon juice does the heaviest work here. A tablespoon and a half is what gives this filling that characteristic cheesecake tang you’d otherwise get from cream cheese. Don’t skip it or skimp on it.

Use silken or soft tofu for a creamier finish. Firm tofu purees but never quite shakes the slight graininess that gives away the swap. Process the filling in the blender or food processor for a full 2 minutes until it’s silky-smooth, not just combined.

A pre-baked graham cracker crust is non-optional for crispness. A raw crust turns soggy under the wet filling.

Kitchen Tips

• Drain the tofu well before blending. Excess liquid waters down the filling and the cake won’t set.
• Bake until the center has just a slight wobble. Overbaked tofu cheesecake gets rubbery, not creamy.
• Chill at least 4 hours, ideally overnight. The filling firms up dramatically as it cools.
• A drizzle of maple syrup and a squeeze of lemon over each slice freshens up the finish.

Variations

• Top with fresh berries, sliced kiwi, or stewed stone fruit just before serving.
• Stir 2 tablespoons of cocoa powder or melted dark chocolate into the filling for a chocolate version.
• Use agave or maple syrup in place of honey for a fully vegan dessert.