snowy mountain

Tofu Greek Yogurt Cheesecake

I didn’t used to like cheesecake, but this is so good, especially with some jam and berries. It also makes an awesome breakfast. Oh, and it inspired me to make Cheesecake Brownies for the first time!

Total time (including baking and some cooling): 2 hours. Makes one 9×9″ springform pan.

Materials: 1 mixing bowl; processor; measuring vessels; aluminum foil; grater/zester; springform pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):


  • 8 Deglet Noor (or 4 Medjool) dates
  • 1 cup rolled oats
  • 4 tbsp oil
  • 1 cup halved walnuts (or other nut)


  • ½ cup cashews
  • 2 eggs
  • 8 oz silken tofu
  • 2 cups greek yogurt
  • ½ tsp vanilla
  • Zest of 1 lemon
tofu greek yogurt cheese cake walnuts


  1. Soak ½ cup cashews in hot water. Preheat oven to 325˚F.
  2. For crust: In a processor, blend together 8 Deglet Noor (or 4 Medjool) dates, 1 cup rolled oats, 4 tbsp oil, and 1 cup halved walnuts. Press into bottom of springform pan and place in warming oven (to bake while preparing the filling).
  3. For filling: Rinse to clean the processor. In a mixing bowl, whisk 2 eggs. In the processor, blend together 8 oz silken tofu, 2 cups greek yogurt, drained cashews, ½ tsp vanilla, and zest of 1 lemon. Transfer to the mixing bowl with the eggs and fold to mix together.
  4. Put it together: Remove the crust from the oven. Pour in the filling. Cover with foil. Bake at 325˚F for 40 minutes, then remove the foil and bake another 5-10 minutes. Turn off the oven and crack the door. Let cool 30 minutes then transfer to countertop and then fridge to cool fully overnight.

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