Gingerbread Project 2010: Gluten-Free Gingerbread Tofu Cheesecake

And now for my gingerbread finale: a tofu cheesecake in a gluten-free (processed) sugar-free gingerbread crust.  The last time I was in New York, I ate an amazing tofu cheesecake at Masaharu Morimoto’s restaurant and have been trying to replicate the brilliance that I tasted ever since.  The first recipe I made for my gingerbread project was gluten free gingerbread men, and I thought this would make a great crust for a cheesecake.  So for the final recipe of my gingerbread project, I combined the two to make a holiday dessert that’s a little easier on the waistline, but just as creamy as a regular cheesecake.  I actually prefer the tofu cheesecake because it’s not as heavy.  I made the whole gingerbread cookie recipe and froze the other half; once the gingerbread is made the recipe is really fast and easy.

Gingerbread Project 2010: Gluten-Free Gingerbread Tofu Cheesecake


Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 cheesecake

Don't forget to allow time to make the gingerbread!


    For the filling:
  • 1 pound firm tofu, drained
  • ¾ cup honey or agave (note: the honey flavour increases when baked)
  • 8 oz. light cream cheese, softened
  • 2 eggs
  • 1 tablespoon lemon rind
  • 1 ½ teaspoons vanilla extract
  • dash of sea salt
  • For the crust
  • ½ of the gluten free gingerbread men recipe
  • ¼ cup almond meal
  • 6 tablespoons unsalted butter
  • ½ teaspoon Stevia syrup


  1. Preheat oven to 350 degrees F.  Lightly butter an 8” springfoam pan or a cake pan lined with a crumpled sheet of aluminum foil.
  2. Finely grind up the gingerbread cookie in a food processor, or in a large bowl with a masher or in a ziplock bag and smash with a meat tenderizer.
  3. Mix gingerbread crumbs and almond meal.  Melt butter and add to mixture.  Add the Stevia and mix well to combine.  With your hands, press gingerbread mixture into the springfoam pan a little bit at a time, pressing firmly and evenly around all sides to form a crust.  Bake in oven for 10 minutes and cool on wire rack (or in the freezer, if you’re in a rush).
  4. Blend the cheesecake ingredients one at a time.  After each ingredient, blend until just combined.  Pour cheesecake mixture into prepared gingerbread crust.  Bake for 1 hour.  Chill thoroughly before serving.

Gingerbread Project 2010

Gluten-Free Gingerbread Tofu Cheesecake

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