No-Bake Tofu Cheesecake

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.

No Bake Tofu Cheesecake

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• Author: Ann Low
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x

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Description

This No-Bake Tofu Cheesecake is a light and healthy dessert with a smooth texture and a hint of green tea flavor, perfect for a refreshing treat.

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Ingredients

Units MUS Scale 1x2x3x

For the base

• 100 g Marie biscuits, crushed
• 80 g unsalted butter, melted

For the filling

• 300 g pressed tofu (momen tofu)
• 15 g gelatin powder
• 70 ml water
• 2 tsp matcha powder
• 5 tbsp hot water
• 250 g cream cheese, at room temperature
• 200 g natural yogurt or sour cream
• 60 ml soy milk or milk
• 100 g icing sugar
• 1/2 tsp vanilla extract

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Instructions

Prepare the pan and base

Line and lightly grease an 8-inch springform pan.

In a bowl, mix the crushed biscuits with the melted butter until evenly combined.
Press the mixture firmly into the base of the pan.
Transfer to the refrigerator and chill while preparing the filling.

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Press the tofu

Wrap the tofu in cheesecloth or a clean kitchen towel.
Place a weight on top and press for about 15 minutes to remove excess moisture.

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Prepare the gelatin and matcha

Place the gelatin powder in a small bowl with the water and let it sit for 5 minutes to bloom.

In a separate bowl, mix the matcha powder with 5 tablespoons hot water until smooth. Set aside.

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Make the filling

In a food processor, combine the pressed tofu, cream cheese, yogurt, milk, icing sugar, and vanilla extract.
Blend until completely smooth, scraping down the sides as needed.

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Incorporate the gelatin

Place the bloomed gelatin over a double boiler and heat until fully dissolved.

Add the melted gelatin to the filling mixture and blend again until fully incorporated.

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Divide and flavor

Transfer three-quarters of the filling to one bowl.

Add the matcha mixture to the remaining one-quarter of the filling and mix until evenly colored.

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Assemble the cheesecake

Remove the chilled base from the refrigerator.

Spoon alternating amounts of plain and matcha filling into the pan.
Once all the filling is added, gently tap the pan to level.

Use a skewer or chopstick to create a swirl pattern through the mixture.

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Chill and set

Refrigerate for at least 4 hours, or overnight, until fully set.

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Serve

Run a knife around the edge before releasing the springform pan.

Slice using a knife warmed in hot water for cleaner cuts.

Notes

Pressing the tofu thoroughly is important to avoid excess water in the filling.

Make sure the gelatin is fully dissolved before adding it to prevent grainy texture.

Blend the filling until completely smooth to avoid a coarse consistency from the tofu.

The cheesecake sets more firmly after overnight chilling.

Store refrigerated for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dessert
• Method: No Bake
• Cuisine: Japanese

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 10
• Sodium: 150
• Fat: 18
• Carbohydrates: 20
• Fiber: 1
• Protein: 6
• Cholesterol: 30