- Calories: 55
- Fat: 1g
- Carbs: 10g
- Fiber: 1g
- Protein: 3.5g
- WW Points (new system): 2 points per slice
Nutrition information is based on a pie cut into 8 slices, and it does include the full amount of liquid sweetener. Calculations are courtesy of caloriecount.com and are meant as a general guideline. Nutritional info is for the filling only, as the numbers will vary depending on your choice of crust.
For the tofu: If anyone wants to try subbing the tofu with more of the Greek “yogurt,” to make a soy-free version, please report back so that others can read your results. Or try subbing 1/3 cup raw cashew butter (or soak 2/3 cup raw cashews overnight, then drain and use the soaked cashews in place of the tofu). And if anyone wants to try pumpkin to replace the tofu… I’d really like to know how that one turns out!
Or you can make my Raw Cheesecake Recipe instead. 🙂
For the Mori-Nu: If you can’t find Mori-Nu tofu, you can try using regular firm tofu. Some of the commenters say they’ve had success subbing refrigerated tofu for the Mori-Nu in this recipe, but I can’t personally vouch for the substitution, as I’ve not tried it. (Mori-Nu tofu is shelf-stable, and it’s often in the Asian section of a store like Whole Foods. My Asian market also carries a generic brand of silken-firm tofu, which is fine to use for this recipe. Just make sure you get the shelf-stable kind in the small white package, as opposed to the kind in the refrigerator section.)
For the sweetener: If you want to use extra liquid sweetener in place of the stevia or sugar, just add 1 tsp more cornstarch or arrowroot to the recipe.
Return: Greek Yogurt Cheesecake Recipe