Strawberry Tofu
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Whenever I see strawberries, blueberries, blackberries or raspberries on sale, I can’t resist and I always end up buying more of what I need. The other day I saw a super discount on strawberries, and I think I bought way too much.

Strawberry Tofu Cheesecake

Prep Time:20 Min Cook Time:40 Min Total Time:1 Hr
Serves 8
For The Crust
  • 1½ cup graham crakers crumbs
  • 1 Tablespoon sugar
  • ½ teaspoon ground cinnamon
  • 2 Tablespoons unsweetened almond milk
For The Filling
  • 283 grams (10 oz) silken tofu (I used extra firm)
  • 227 grams (8 oz) Neufchâtel cream cheese, at room temperature
  • ½ cup sugar
  • ½ cup fresh strawberries, hulled and diced
For Serving
  • 8 fresh strawberries, hulled
  • 1
    Preheat oven to 180°C (350°F). Lightly grease a 23 cm (9 in) pie pan or dish.
  • 2
    In a medium sized bowl, combine the cookie crumbs, sugar and ground cinnamon. Add the milk and mix with a fork until it has a grainy texture, similar to the consistency of wet sand. Press firmly and evenly into the bottom of the pie mold. Bake for 10-12 minutes. or until firm and golden brown. Allow crust to cool, but don’t turn the oven off.
  • 3
    Meanwhile, in a food processor, pulse the tofu until creamy. Add the Neufchatel cream cheese and the sugar. Process until smooth and creamy. Add the strawberries and process until well integrated.
  • 4
    Pour onto the crust and bake until set, around 30 minutes. Let cool completely. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  • 5
    When ready to serve, cut the 8 strawberries in half and decorate each slice with half a strawberry.
  • 6