Baked Berry Tofu Cheesecake

 Berry Tofu Cheesecake

Cheesecake has long been a beloved dessert, renowned for its creamy texture and rich flavor. However, traditional cheesecake recipes often come with a high-calorie count and a lot of dairy, which can be a concern for those who are lactose intolerant, vegan, or just looking to enjoy a healthier treat. Enter the baked berry tofu cheesecake: a delightful alternative that maintains the essence of classic cheesecake while offering a lighter, plant-based option. 

This recipe satisfies your sweet tooth and adds a nutritional boost, thanks to tofu and fresh berries 🍓

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Ingredients

For the Crust:

• 1 1/2 cups bran oats
• 1/4 cup unsweetened applesauce
• Flax-egg

For the Filling:

•  1 pack of silken tofu (or if your pack is small you can add 2)
• 3/4 cup erythritol (or your preferred low-carb sweetener)
• 1/4 cup almond milk (or any low-carb plant-based milk)
• 1/4 cup coconut flour (optional)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

For the Berry Topping:

• Handful of mixed berries (fresh or frozen)

Instructions

Preparing the Crust:

1. Preheat your oven to 350°F (175°C).
2. For one flax egg, combine one tablespoon of flaxseed and three tablespoons of water and allow to sit for about 5 minutes.
3. In a medium bowl, combine the ground bran oats and unsweetened apple sauce. When flax-egg is ready add it too. Mix until the mixture is well combined and holds together when pressed. 
4. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
5. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Making the Filling:

1. In a food processor or blender, combine the silken tofu, erythritol, almond milk, coconut flour, lemon juice, and vanilla extract. Blend until smooth and creamy.
2. Pour the filling over the pre-baked crust, spreading it out evenly with a spatula.

Baking the Cheesecake:

1. Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour. This helps prevent cracks from forming.
3. After an hour, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, preferably overnight.

Assembling the Cheesecake:

1. Once the cheesecake has fully chilled, remove it from the springform pan and place it on a serving plate.
2. Spread the berries over the cheesecake. If you want, you can add some icing (I added hibiscus icing) but you can also leave it without any icing. 

Serving Suggestions

This baked berry tofu cheesecake is a perfect dessert for any occasion, from family gatherings to dinner parties. Serve it as is, or with a dollop of coconut whipped cream for an extra touch of indulgence. The creamy, tangy filling combined with the sweet, slightly tart berry topping will make it a hit with everyone, whether they follow a vegan diet or not.

Enjoy the delightful flavors of cheesecake without the carbs. This baked berry tofu cheesecake is not only a healthier option but also a deliciously satisfying treat. 

Perfect for vegans, those with lactose intolerance, or anyone looking to enjoy a guilt-free dessert. Happy baking! 😇