No-Cook Tofu Cheesecake
Yield
8 servingsPrep
30 minCook
0 minReady
150 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
grape nuts cereal
|
|
| ⅓ | cup |
apple juice concentrate
thawed |
* |
| Filling | |||
| 2 | pounds |
tofu
firm |
|
| ¾ | cup |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cinnamon
|
|
| Topping | |||
| 1 ½ | cups |
fruit
of your choice, sliced |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
grape nuts cereal
|
|
| 79 | ml |
apple juice concentrate
thawed |
* |
| Filling | |||
| 907.2 | g |
tofu
firm |
|
| 177 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cinnamon
|
|
| Topping | |||
| 355 | ml |
fruit
of your choice, sliced |
* |
Directions
Crust: Place cereal or granola in a food processor with a metal blade.
Process until coarsely ground.
Place ground cereal in a bowl; add apple juice concentrate and mix well.
Press into a 9-inch pie plate.
Set aside.
Filling: In a large bowl, mash together tofu and honey.
Add vanilla and cinnamon, if desired.
With electric mixer, beat mixture until fluffy.
Spoon into crust and smooth out the top.
Cover loosely with plastic wrap and refrigerate until serving time.
(The longer the cheesecake chills, the firmer it will be and the richer it will taste.)
Topping: Just before serving, arrange fruit over the top of the cheesecake.
