• Servings : 6-8

This creamy sweet "cheese" cake will tempt even the most discerning cheesecake lover! Dairy-free and delicious, it has been a longtime favorite among our guests at the Chicago Diner. You can top with ganache or fresh fruit.



  • 1 3/4 cups granola*, graham cracker crumbs, or cookie crumbs
  • 2 tablespoons soy margarine, melted
  • 1 tablespoon water

* We use a wheat-free granola. It's another nice option to offer your wheat-allergy friends


  • 2 pounds soft tofu
  • 2 1/2 tablespoons lemon juice
  • 3/4 cup maple syrup or granulated sugar
  • 1/3 cup canola or light vegetable oil
  • 1 tablespoon vanilla extract
  • 2 teaspoons lemon zest
  • 1 cup chocolate chips, chopped fruit, or coconut (optional)


Step 1

Preheat the oven to 350°F.

Step 2

Break up the granola in a blender or food processor. Mix in the melted margarine and water. If it is still very crumbly, add an additional tablespoon of water. Press the mixture firmly into an 8-inch springform pan or 10-inch pie pan, and bake 8 to 10 minutes.

Step 3

Place all the filling ingredients except optional ingredients in a blender or food processor, and process until smooth. Fold optional ingredients into the mixture.

Step 4

Pour the filling into the crust, and bake 25 to 35 minutes. The top of the cheesecake should spring back at a light touch.

The cheesecake becomes firmer as it cools. Cool completely before slicing.

Recipe Source: Chicago Diner Cookbook
Reprinted with permission from the author, Jo A. Kaucher.
Photograph © Chicago Diner

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