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1/5 (1)
  • 10 Servings
  • 15 mins Prep Time
  • 2 hr 15 mins Total Time
  • 300 Cal/Serving

Nutritional Facts

Cal./Serving 300
Total Fat 15g
Saturated Fat
Trans Fat
Cholesterol 65mg
Sodium 350mg
Carbohydrates 65g
Dietary Fiber
Sugars 27g
Protein 7g


1 pkg Nasoya® Organic Silken Tofu
1 pkg (16 oz) low-fat cream cheese
3/4 cup sugar
2 eggs
4 tsp grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp vanilla extract
1 (9-inch) graham cracker crust


  1. Preheat oven to 350°F.
  2. Puree tofu in blender. Add cream cheese and blend. Add sugar and eggs and mix completely. Blend in lemon zest, lemon juice, and vanilla.
  3. Pour filling into graham cracker crust, filling within 1/2" of top.
  4. Bake in center of oven for 50 to 60 minutes. Cake will be lightly colored on top and may be slightly browned around edges. Cake should jiggle in center. Turn off heat, but leave cake sitting in oven for 60 minutes.
  5. Set cake on rack and let cool to room temperature. Cover cake with foil and refrigerate in pan overnight before serving.

Nasoya products used in this recipe:

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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!