This easy to make cheescake will absolutely melt in your mouth. And it looks gorgeous too.
By Ann Low
I made this pretty No-Bake Tofu Cheesecake before the weekend. You won’t believe that this easy cheesecake was really very healthy, it’s eggless and no cream added which made it light and not heavy. I blended together all the ingredients till smooth, then add in the gelatine, mixed in some green tea powder to make marble effect. 
You’ll be surprised to find that the texture of this No-Bake Tofu Cheesecake was very smooth, with an almost melt in your mouth effect along with a slight hint of green tea flavour. Absolutely delicious.
PrintNo Bake Tofu Cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 4 1x
Description
This easy to make cheescake will absolutely melt in your mouth.
Ingredients
Crust
- 100g Marie biscuits, crushed
- 80g Melted butter
Filling
- 300g Pressed Tofu (momen tofu)
- 15g Gelatine powder
- 70g Water
- 2 tsp Green tea powder mix with 5 tbsp hot water
- 250g Cream cheese (room temperature)
- 200g Natural yogurt/sour cream
- 60g Soya milk (reduced sugar)/fresh milk
- 100g Icing sugar
- 1/2 tsp Vanilla extract
Instructions
For the crust
- Line and grease a 8″ springform cake pan
- Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.
For the filling
- Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
- Soak gelatine powder in water and leave aside for about 5 minutes.
- Mix green tea powder with 5 tbsp hot water. Set aside.
- In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
- Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
- Pour 3/4 cream cheese mixture into one bowl and 1/4 to another. Mix green tea mixture to 1/4 plain filling, mix well.
- Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
- To make swirls, gently run a chopstick in circular motion.
- Chill cake in refrigerator for at least 4 hours or overnight.
- For perfect slices, cut cheesecake with a hot knife.
- Prep Time: 20 mins
- Cook Time: 4 hours
Do you have the measurements converted to cups?
Agar agar is a vegetarian gelatine substitute, used in Asia
Hi Ann,
I am currently a year 12 student studying food technology. I am planning to use tofu as a main ingredients for the food products I am going to design for healthy eating. So it is possible for you to answer some of my questions for my research?
Hello Yufei, Sure, You may send me an email at anncoojournal@gmail.com.
Hi Amanda,
I’m sorry that I’m not a vegetarian. I consider this recipe as healthy because the used of tofu and I’ve also reduced the sugar to the minimum.
You can try to use any jelly agent that is suitable to you.
Hi Michelle, Thank you very much for trying my recipe.
Adding in the gelatin will make it no longer vegetarian. Eating ground up animal bones and cartilage is probably worse than eating dairy. Is there something you can use to substitute to make it vegetarian-friendly?
No where on this recipe does it say its vegetarian. Your comment was really rude.
Used to make this topped with Mandarin oranges, but the green tea is soooo fantastic! Hanks for this refreshing recipe.
That looks absolutely beautiful. YUM!