Maybe you have seen the delicious dark chocolate vegan cheesecake whose major ingredients are chickpeas and firm tofu? I got to thinking that, hey, other vegan cheesecakes could have the same unusual foundation and be just as yummy (and high protein, for those looking for additional protein in their vegan diet). Here are recipes for three such cheesecakes:
1. Lemon Vanilla Chickpea-Tofu Cheesecake,
2. Maple-Pecan Chickpea-Tofu Cheesecake
3. Cherry or Strawberry Swirl Chickpea-Tofu Cheesecake
Scroll down to the recipes-- excited to see what you think!
1. **Lemon-Vanilla Chickpea-Tofu Cheesecake**
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| Lemon-Vanilla Cheesecake. Image generated by Firefly. |
**Crust:**
- 1 ½ cups (150 g) graham cracker crumbs (or gluten-free cookie crumbs)
- ¼ cup (60 mL) melted coconut oil
- 2 tbsp (30 mL) maple syrup
**Filling:**
- 1 can (1 ½ cups / 250 g) cooked chickpeas, rinsed and drained
- 1 block (14 oz / 400 g) firm tofu, pressed
- ¾ cup (180 mL) maple syrup or agave
- ½ cup (120 mL) lemon juice
- 2 tbsp (30 mL) lemon zest
- 2 tsp (10 mL) vanilla extract
- ¼ cup (60 mL) coconut cream or full-fat canned coconut milk
- 1 tbsp (15 mL) cornstarch or arrowroot
**Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients. Press into an 8-inch (20 cm) pan.
Bake for 10 minutes.
3. Remove the outer skins of the chickpeas for the
smoothest results. (It is not as arduous as it sounds.
Tinned chickpeas are the easiest. Pour hot water over
them and let it cool a bit at first.)
4. Blend all filling ingredients until smooth. Pour on to
the crust.
5. Bake 40-45 minutes until set. Cool, and then
refrigerate at least 4 hours.
6. Optional: Top with either berries or candied lemon.
2. ** Maple-Pecan Chickpea-Tofu Cheesecake**
**Crust:**
- 1 cup (100 g) oats
- ½ cup (60 g) pecans
- ¼ tsp salt
- ¼ cup (60 mL) maple syrup
- ¼ cup (60 mL) coconut oil
**Filling:**
- 1 can (250 g) chickpeas
- 1 block (400 g) firm tofu, pressed
- ½ cup (120 mL) maple syrup
- ¼ cup (60 mL) almond milk
- 2 tbsp (30 mL) coconut oil or almond butter
- 2 tsp (10 mL) vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp (15 mL) tapioca starch or cornstarch
**Instructions:**
1. Preheat oven to 350°F (175°C).
2. Mix the crust ingredients. Press into an 9-inch (23 cm) pan.
Bake for 10 minutes.
3. Remove the outer skins of the chickpeas for the
smoothest results. (It is not as arduous as it sounds.
Tinned chickpeas are the easiest. Pour hot water over
them and let it cool a bit at first.)
4. Blend the filling until creamy. Pour over the crust and smooth the top.
5. Bake 45 minutes. Let cool, then chill overnight.
6. Optional: drizzle with extra maple syrup and toasted pecans before serving.
3. **Cherry or Strawberry Swirl Chickpea-Tofu Cheesecake (No-Bake)**
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| Swirled Cherry Cheesecake Image by author. |
**Crust:**.
- 1 cup (100 g) almonds or walnuts
- 1 cup (100 g) Medjool dates, pitted
- Pinch of salt
**Filling:*
- 1 can (250 g) chickpeas
- 1 block (400 g) firm tofu, pressed
- ½ cup (120 mL) agave or maple syrup
- ¼ cup (60 mL) lemon juice
- 2 tsp vanilla extract
- ⅓ cup (80 mL) coconut oil, melted
**Cherry or Strawberry Swirl:**
- ½ cup (100 g) fresh or frozen cherries (pitted) or strawberries
- 1 tbsp (15 mL) maple syrup
**Instructions:**
1. Blend crust ingredients, press into an 8-inch (20 cm) springform pan. (I used an 8-inch silicone cake pan). Chill.
2. Remove the outer skins of the chickpeas for the
smoothest results. (It is not as arduous as it sounds.
Tinned chickpeas are the easiest. Pour hot water over
them and let it cool a bit at first.)
3. Blend filling until smooth, pour over crust.
4. Puree pitted cherries or strawberries and syrup. Drop spoonfuls on the surface and swirl with a knife.
5. Freeze for 2 or 3 hours to set. Thaw slightly before slicing.
6. If not all pieces are served, place leftover piece(s) back in the freezer ASAP for up to 3 days, covered. As above, thaw slightly before serving.
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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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Find more quick, healthy vegan recipes and potluck ideas at Veggie School.
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