Live in health with Dr. Sasha High

Healthy Vegan Lemon Raspberry Swirl Cheesecake

Healthy Vegan Lemon Raspberry Swirl Cheesecake

This vegan cheesecake is LEGIT. It tastes like real cheesecake, but is made entirely of tofu! Of the many recipes I’ve developed, this one is definitely in the top 10. If I ever write a recipe book, this will be in it. You can make it as sweet or non-sweet as you like (I prefer less sweet, more tang) by adjusting the amount of maple syrup. By using tofu instead of cheese, you significantly reduce the number of calories and fat and boost your protein intake at the same time. The only significant source of fat in this recipe is from the nuts in the crust, which I consider healthy fat so it’s a win win there too 😉


  • 1 block firm plain tofu
  • Zest and juice of 1 lemon
  • 1 tsp baking powder
  • 2 large squirts of liquid stevia extract
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened shredded coconut
  • 1 tsp vanilla extract
  • 1/2 cup frozen/fresh raspberries
  • 1 cup mixed nuts (pecans, walnuts, almonds, and/or cashews)
  • 1/2 cup oats
  • pinch of salt

  1. CRUST: Combine the nuts, oats and salt in a blender or food processor until crumbly. Press into a 9×9 greased baking/pie dish.
  2. Combine remaining ingredients except raspberries in a food processor and blend until smooth, then fold in the raspberries. Pour over the crust.
  3. Bake at 350F for 50 minutes or until the centre is set. Serve with blueberries or more raspberries!

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