Hey there … remember me?! It’s Zoe from ZOMT! And I have a yummy Lemon Tofu Cheesecake recipe for you …

I have been so busy that this poor blog has not had much attention in the way of recipes – it doesn’t mean I haven’t been creating in the kitchen, I just have not had the time to actually share with you guys on here.

I’m sorry. I truly am, because I love to share all my nutritious and delicious ideas with you … is it weird that I actually feel guilty about not posting a recipe on here after making? Well I do, and to make it up for you, I give you this super simple, yet very delicious Lemon Tofu Cheesecake.

Just look at it. #NOMS.



Yup. Tofu. In a “cheesecake”. That has no cheese in it. In fact this little baby is gluten free, vegan and only uses date and rice malt syrup to sweeten. It’s got that awesome lemony kick to it (you can reduce the lemon zest/juice if you like).

Admittedly tofu is a little weird in a dessert, but when you think about it, since it has zero flavour it’s perfect for any situation! Most raw recipes will use cashews for the cheesecake part, but I wanted to add a little protein in and also keep the fat a bit lower (and calories too).



Lemon Tofu Cheesecake Slice
Prep time
Cook time
Total time
This vegan, gluten free little slice is a great guilt-free indulgence – especially if you love that zesty, fresh lemon flavour like me!
Recipe type: Clean Treat
Serves: 16-20 pieces
  • Cheesecake
  • 500g organic silken tofu
  • ¼ cup rice malt syrup
  • ¼ cup organic coconut oil
  • Zest and juice of 1 lemon
  • Base
  • 5 organic medjool dates
  • ½ cup almond meal
  • 1 cup desiccated coconut
  1. Line a brownie tin with baking paper (tip: I like to smear a little coconut oil onto the tin first, then use that to stick the paper down).
  2. Make the base by whizzing together the almond meal, medjool dates and coconut in a food processor, scraping down the sides as needed. You want the texture to stick together when you squish it between your fingers.
  3. Press the base mixture into the tin, pressing down firmly and smoothing out flat. Pop in the fridge whilst you make the cheesecake filling.
  4. In a high powered blender, add the organic silken tofu, rice malt syrup, coconut oil, lemon juice and finely grated lemon zest. Blend until super smooth (about 1-2 minutes depending on your blender).
  5. Pour the tofu cheesecake mixture over the base and smooth out. Top with extra desiccated coconut and more fresh lemon zest if you like.
  6. Set in the freezer for about 3 hours at least, but preferably overnight. You can serve this almost straight out of the freezer – just a few minutes is enough for it to thaw a little.
  7. Notes:
You can also serve this as a little cheesecake pudding in a jar or glass. Simply crumble the base mixture into the bottom of the jar/glass, pour the cheesecake filling over top and allow to set in the fridge. The texture is more like a pudding that way (an equally delicious!).

Lemon_Tofu_Cheesecake_IMG_7975Lemon_Tofu_Cheesecake_IMG_7967Like yummy, nourishing recipes like this? Then you’ll LOVE our whole food meal plan – check it out here!

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