Number of Servings: 
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  • 1 pkg Nasoya Silken Tofu
  • 1 pkg (16 oz.) low fat cream cheese
  • ¾ cup sugar
  • 2 eggs
  • 4 tsp grated lemon zest
  • 2 tbls fresh lemon juice
  • ½ tsp Vanilla extract
  • 1 (9-inch) graham cracker crust
Preparation Method: 

Preheat oven to 350° F. Puree tofu in blender. Add cream cheese and blend. Add sugar and eggs and mix completely. Blend in lemon zest, lemon juice and vanilla. Pour filling into graham cracker crust, filling within ½" of top. Bake in center of oven 50-60 minutes. Cake will be lightly colored on top and may be slightly browned around edges. It should jiggle in center. Turn off heat, but leave cake sitting in oven 60 minutes. Set cake on rack and let cool to room temperature. Cover cake with foil and refrigerate in pan overnight before serving.

Nutrition Facts: 

Per Single Serving:

  • Calories: 300
  • Fat: 15g
  • Protein: 7g
  • Carbohydrate: 65g
  • Sodium: 350mg
  • Fiber: 0g
  • Cholesterol: 65mg

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