Baked Cheesecake
Ilean Almaguer


  • 150g Graham crackers
  • 35g Coconut oil

Cheesecake Filling

  • 1 package of silken tofu
  • 175g sweetener (I used monk fruit)
  • 20g coconut oil
  • Zest of 1 lemon
  • 3 tbsp lemon juice
  • 4 tbsp arrowroot or 3 tbsp of cornstarch
  • 1 tsp vanilla extract
  1. For the base, crush the Graham crackers in a food processor or blender until you have fine crumbs.
  2. Add the melted coconut oil and mix until well combined.
  3. Grease your cake pan with a removable bottom with coconut oil.
  4. Press the Graham cracker mix into the bottom of your pan.
  5. For the cheesecake layer, place the silken tofu, sugar, melted coconut oil, lemon zest and juice, vanilla extract, and arrowroot powder in a blender or food processor.
  6. Blend until smooth and creamy.
  7. Pour the cheesecake mixture on top of the cracker base.
  8. Preheat the oven to 355˚F.
  9. Bake the cheesecake for 40-45 minutes. Let it cool, and then place it in the fridge to cool for a couple hours or overnight.
  10. Enjoy!