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