Blackberry Tofu Cheesecake
A lighter version of traditional cheesecake, tofu cheesecake requires no baking and may even result in fewer trips to the gym.
Blackberry Tofu Cheesecake
Time estimates
Prep time: 30 minutes
Total time: Allow up to 12 hours to freeze solid
Yield
Serves 6
Ingredients
- 8 ounces firm tofu, chopped
- 8 ounces yogurt, plain or vanilla
- 1 cup blackberries
- 2 tablespoons sugar
- 2 ounces condensed milk
- 8 ounces whipped cream
- 2 ounces fresh-squeezed orange juice
- 1 ready-made graham cracker pie crust
Directions
-
Puree blackberries in blender with sugar and orange juice till smooth. Remove and set aside.
-
Toss tofu and condensed milk into blender. Blend until smooth.
-
In a large mixing bowl combine the cream, yogurt and condensed milk tofu blend. Stir until well mixed, about 3 minutes.
-
Pour contents into pie crust. Pour blackberry puree into the center of the mix. Slowly stir clockwise until the puree is evenly distributed.
-
Freeze overnight. Thaw slightly before serving. Garnish with blackberries (optional).
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Comments
Could you use coconut yogurt or soy yogurt? Will it hold up as well?
Why bother using tofu when there's all the dairy in it? Last time I checked, cream cheese did not contain eggs.
This recipe is a farce.
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