Ya'll, This. Was. Good. I found this recipe on Chocolate Covered Katie and modified it a little. I was so impressed with the simplicity of this recipe, as well as, how much it tasted like REAL cheesecake.
What you will need:
3 Cups Greek Yogurt
1 Cup or Package of Tofu
Dash of Salt
1 TBSP of Lemon Juice
10 TBSP of Maple Syrup
4 TSP of Quinoa Flour (it originally called for cornstarch)
1 Cup of Honey
Preheat the oven to 350 F. Combine all ingredients in a food processor. Spray a pan with coconut oil (you can use a pie crust and it should make two pie crust). It tasted great without a crust. Pour the mixture into the pan and bake for 50 minutes. It will still be a little gooey. Let it sit for 1 hour, then stick it in the fridge over night. That's all there is to it.
Now, I did try the mixture out of the oven fresh and out of the food processor. It was gross raw out of the food processor and was better out the oven. However, the longer it chills, the better it tasted.
If you little one does not have a soy allergy, this is great for them. My little guy kept stealing it out of my hands.