Dairy-free Shavuot Lemon Cheesecake

  • Author: from the Jewish Food Hero Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: dessert



For the crust:

2 cups graham cracker crumbs 

1/4 cup chopped dates 

1/4 teaspoon sea salt

For the filling:

28 ounces silken tofu, drained 

1/4 cup lemon juice

1/2 teaspoon sea salt

2 cups sugar 

2 teaspoons vanilla 

1/2 teaspoon sea salt

2 tablespoons tahini

Garnish: Lemon twists and fresh berries


  1. Preheat the oven to 350 F
  2. Make the crust:
    1. Place the graham cracker crumbs, dates, and sea salt in a food processor
    2. Blend until crumbly (it should stick together when pressed with your fingers)
    3. Transfer to a lightly oiled spring-form pan and press evenly onto the bottom to form a crust
    4. Rinse and dry the food processor bowl.
  3. Make the filling:
    1. Place all the cheesecake batter ingredients in the food processor and blend until smooth
    2. Pour the batter over the crust and smooth the top with a spatula
    3. Bake for 30 minutes, or until set in the middle
    4. Remove from the oven and cool completely before removing from the springform pan, and place on a decorative dessert platter
  4. Chill and serve:
    1. Once cooled, refrigerate for up to 4 hours to chill
    2. Garnish with lemon twists and fresh berries, and serve


Keywords: cheesecake, tofu, dessert, shavuot, dates, plant-based, vegan

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