Maple Tofu Cheesecake with Granola Crumb Crust

Serving: 8

A delicious vegetarian dessert.


1 ½ cup granola
1 ½ cup soy milk
4 to 4 ½ T arrowroot
2 ½ t pure vanilla extract
2 ½ t pure almond extract
zest of 1 lemon
2T lemon juice
1 ½ cup all-purpose flour or flour of your choice
cinnamon to taste
sea salt
6 T vegetable oil or melted butter
4 T Huletts maple sugar
1 ¾ cup raw cashews
1 lb tofu blanched and pressed
¾ to 1 cup pure maple syrup


  1. Preheat oven to 180°C.
  2. To make the Granola Crumb Crust, place granola in food processor, and process until finely ground.
  3. Add the flour, a pinch of sea salt and cinnamon, and process to combine.
  4. Whisk the oil (or butter) and maple syrup together, then slowly pour through the feed tube while pulsing the machine. Process just until the crumb holds together.
  5. Press crumb mixture along bottom and sides of a springform pan, and bake for 10 minutes in preheated oven.
  6. To begin the tofu filling, grind cashews in food processor until finely ground.
  7. Add blanched tofu and process until combined.
  8. In a separate container, combine the remaining ingredients, making sure the arrowroot has been completely dissolved.
  9. Add this mixture to the food processor. Blend until smooth, scraping the bottom of the food processor to loosen any packed down cashews.
  10. Pour into the prepared springform pan, and bake until firm, about 50-60 minutes.
  11. Remove from oven and cool briefly on counter before transferring to a refrigerator to chill. Look to see when the sides pull away from the pan as a good indication that it is ready to serve.
  12. Unmold from pan and garnish with fresh fruit or a fruit glaze such as Winter Raspberry Fruit Glaze.