Photography by @Baldwin Publishing, Inc.

The secret ingredient to this cheesecake is whipped tofu, a fluffy substitute for cream cheese. Add berries, and you have a patriotic treat that will stand out on any Fourth of July dessert table. 

Find more great recipes at The Healthy Kohl’s Kids program is a partnership between Children’s Hospital & Medical Center and Kohl’s Department Stores to educate children and parents about healthy nutrition and fitness.



  • 1 cup strawberries
  • 1 block (12.3 oz.) silken tofu
  • 1/3 cup light vanilla soy milk
  • 2 tsp vanilla extract
  • 1/2 cup plus 2 Tbsp sugar
  • 1 low-fat graham cracker crust
  • 1/2 cup blueberries


  • Preheat oven to 375°F.
  • Chop 1/2 cup of the strawberries. In a blender, combine tofu, soy milk, vanilla, chopped strawberries and sugar until well blended; do not over blend.
  • Pour mixture into graham cracker crust. Bake for 25 to 35 minutes, or until the top appears cooked.
  • Slice remaining 1/2 cup strawberries. Arrange blueberries and sliced strawberries in flag design.
  • Refrigerate for 1 to 2 hours before serving.

Nutrition Facts: Serving Size: 1/8 of cheesecake; Calories: 203; Fat: 6g; Saturated Fat: 1g; Cholesterol: 0; Sodium: 104mg; Carbohydrates: 31g; Fiber: 1g; Protein: 4g. Yield: 8 servings

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