Blueberry Tofu Cheesecake

Categories: CAKEY BAKEY and RECIPES.

A no bake dairy free cheesecake made from Tofu and cashew nuts in place of the soft cheese. Almonds and dates replace the usual biscuit base.

It is absolutely scrummy x

Blueberry Tofu Cheesecake

Prep Time 20 minutes
Total Time 12 hours 20 minutes
Course Cakey bakey
Servings 8


  • 150 G whole almonds
  • 175 G soft ready to eat dates Remove stones
  • 125 G blueberries
  • 100 G Cashews Soaked overnight
  • 350 G Silken tofu
  • 2 Tbsp Light olive oil or coconut oil
  • 1 Zest & juice of a lemon
  • 2 Tbsp Honey or maple syrup


  • For the base: blitz the almonds in a food processor until coarse. Add the dates and process until the mixture sticks together. Press into the bottom of an 7” lined springform tin or a flan dish.
  • For the topping: place the drained cashews, tofu, oil, lemon zest, lemon juice and honey or maple syrup in a food processor and blitz until smooth. Pour the mixture over the base and smooth the surface. Chill in the fridge for at least 3 hours. Top with the blueberries before serving.


Nutrition per serving (8):
368 Kcal, 14g Protein, 22g fat (4g saturates) 27g carbs (21g sugars), 5g fibre