• 1 package no-bake cheesecake mix
  • 1 tablespoon butter, melted
  • 3 tablespoons water
  • 3/4 cup soy milk
  • 1 package 10.5-12 oz. silken tofu


  1. Combine graham cracker crumbs from the mix with butter or margarine.
  2. Add water, stirring well until crumbs are evenly moistened. Put crumbs into 8" pie plate and pat evenly across bottom and up sides.
  3. Bake for 15 minutes. Remove from oven and allow to cool.
  4. Combine the soy milk and filling mix in a blender. Cover and blend until smooth. Drain the tofu and add to the mixture. Continue blending until smooth.
  5. Pour filling into cooled shell. Cover with plastic wrap and refrigerate for a few hours before serving.