Gingerbread Project 2010: Gluten-Free Gingerbread Tofu Cheesecake

Don't forget to allow time to make the gingerbread!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 cheesecake


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.