Lime-Ginger Tofu Cheesecake (Nondairy)

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“This was an entry for a contest that didn't turn out well. Any suggestions for improvement would be welcome. Cook time does not include cooling and refrigeration time.”
1hr 40mins

Ingredients Nutrition


  1. Drain tofu and place between several layers of paper towels on large plate. Place a heavy pan or plate on top and let sit for about 30 minutes.
  2. Preheat oven to 350°F Coat a 9-inch spring form pan with nonstick cooking spray.
  3. In a blender, add graham crackers, coconut and sugar and pulse until crackers are reduced to crumbs. Put crumb mixture into a bowl and with fingers, mix in melted margarine until incorporated completely. Put crumbs into prepared spring form pan and press firmly over bottom and part way up sides . Set aside.
  4. Zest one of the limes and juice both limes and place in the blender. Crumble drained tofu into blender and add remaining filling ingredients. Pulse a few times and then turn on puree speed and blend until smooth and creamy.
  5. Pour into prepared crust and bake for 45-60 minutes, or until small cracks start to form around edges. Do not overbake.
  6. Remove from oven and cool on a wire rack for 30 minutes. Remove sides of pan and let cool completely. Cover and refrigerate for 2 hours.
  7. Serve with nondairy whipped topping or peeled and sliced Kiwi fruit or strawberries.

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