Lemon "Cheesecake" with Nasoya Silken Tofu

I'm so excited to share this one — a collab recipe using Nasoya silken tofu to make a creamy, dreamy lemon cheesecake that's entirely plant-based.

Crust

• 1 1/2 cups almond flour

• 8-10 pitted dates

• 2 tbsp coconut oil, melted

Filling

• 1 package Nasoya silken tofu

• 1/3 cup maple syrup

• Juice of 2 lemons

• 2 tbsp coconut oil, melted

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• Pinch of salt

Instructions

1. Preheat oven to 350°F. In a food processor, pulse almond flour, dates, and coconut oil until it forms a sticky dough.

2. Press the crust mixture into a lined springform pan or tart pan. Bake for 8-10 minutes, then let cool.

3. Blend silken tofu, maple syrup, lemon juice, coconut oil, vanilla, cornstarch, and salt until completely smooth.

4. Pour filling over the cooled crust.

5. Bake at 325°F for 25-30 minutes, until the center is just set. Cool completely, then chill for at least 4 hours before serving.

Silky, citrusy, and secretly made with tofu — this is the dessert that convinces people plant-based can be just as indulgent. So excited to have partnered with Nasoya on this one!