No Bake Lemon Cheesecake

Prep Time:

Cook time:





  • 1 (9 inch) baked pastry shells or cookie/biscuit crust


  • 1 (12⅓ ounce) package firm silken Tofu
  • 8 ounces soy cream cheese
  • 1 tablespoon lemon juic
  • 2 teaspoon grated lemon zest
  • 2 (4 ounce) packages non-dairy vanilla pudding mix
  • 1 tablespoon sugar or honey

Garnish (optional:

  • 2 thin lemon slices


  1. Drain any excess water from the tofu.
  2. Blend tofu and lemon juice in a processor or blender until creamy and smooth.
  3. Add the rest of the filing ingredients, and blend again until smooth.( At this point, you might want to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it might be too thick and stiff for some blenders)
  4. Pour the mixture into the crust and chill 2 – 3 hours or until fir
  5. Garnish

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