PB&J Tofu Cheesecake

PBnJ Cheesecake PlatedI was really in the mood for cheesecake last night, but since I am on a diet I had to improvise, as usual.  I started with a generic tofu cheesecake recipe and made changes like replacing the sugar with stevia and adding extra vanilla/water to replace the oil.  (I didn’t make a crust, but crushing some graham crackers in the bottom of the loaf pans would probably been pretty good too.)

Servings:

2 Personal Loaf Pans (or 1 Small Pie Pan)

Ingredients:

  • 1 16 oz. Package Hard Tofu (Drained and Pressed for only 10 min)
  • 1 1/2 Tbsp. Peanut Butter (I prefer natural without the added sugar.)
    • Update: The flavor was very subtle I think I’d use 3 Tbsp. or more next time.
  • 1 Tbsp. Coconut Oil
  • 2 Tbsp. Vanilla
  • 1/4 Cup Water
  • 20 Drops Liquid Stevia (or 10 Packets Stevia)
    • Update: My kids suggested sweetening it more. (Regular sugar would have made it sweeter.)
  • Jelly of Choice

Directions:

  1. Pre-heat oven to 350.
  2. Put everything but the jelly in a blender and blend until smooth (Add extra water if necessary for your blender.  As a side note, I love my Vitamix.)
  3. Pour into pie pans leaving a space at the top of each.
  4. Bake for 15-20 min till top is starting to brown and is firm.
  5. Cool on a rack or a towel for 15 min.
  6. Spread jelly of choice (I choose strawberry.) on the top of each.
  7. Refrigerate until chilled or eat warm if you like… I couldn’t wait 🙂  PBJ Tofu Cheesecake

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