Vegan Vanilla Tofu Cheesecake (No Bake)

Tofu Cheesecake... Get ready to satisfy your sweet tooth with this creamy and indulgent dessert that's perfect for any occasion. If you've been craving something sweet but want to keep it plant-based, you're in for a treat. I'm excited to share with you a recipe that's not only delicious but also easy to make.

Ingredients for Vanilla Tofu Cheesecake

For the base

• Gingernut biscuits
• Coconut oil

For the tofu cheesecake mix

• Silken tofu
• Rice milk (or any plant milk)
• Cashew (soaked overnight and rinsed)
• Maple syrup or honey
• Lemon juice
• Cacao butter
• Vanilla bean paste

To garnish

• Blueberries
• Raspberries

More sweet treat recipes

• Chocolate Cheesecake
• Key Lime Cheesecake
• Wolffia Globosa Cheesecake
• Sweet Potato Chocolate Brownie

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

Jamie Raftery

Vegan Vanilla Tofu Cheesecake (No Bake)

5 from 1 vote

Creamy vanilla and silken tofu cheesecake with ginger nut biscuits and fresh berries

Print Recipe Pin Recipe Add to CollectionGo to Collections

Prep Time 20 minutes mins

Setting time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 12 portions

Course: Dessert

Cuisine: International

Calories: 382

Ingredients Equipment Method Nutrition Notes

Ingredients

 

MetricUS customary

 

1x2x3x?

For the cheesecake base

• ▢ 250 g Gingernut biscuits *see notes for alternative base
• ▢ 70 g Coconut oil

For the cheesecake mix

• ▢ 380 g Silken tofu *see below
• ▢ 100 ml Rice milk *Only use if you have firm tofu
• ▢ 260 g Cashew soaked overnight and rinsed
• ▢ 160 ml Maple or honey
• ▢ 50 ml Lemon juice to taste
• ▢ 80 g Cacao butter
• ▢ 20 ml REAL Vanilla Paste

To garnish the cheesecake

• ▢ 150 g Blueberries
• ▢ 150 g Raspberries

Cook ModePrevent screen from sleep mode

Equipment

• ▢
  Weighing scales
• ▢
  Mixing bowl
• ▢
  Blender
• ▢
  Spatula
• ▢
  Whisk
• ▢
  Cheesecake tin - 20cm

Method

 

For the cheesecake base

1. Crush the biscuits to a fine breadcrumb in a blender.
2. Melt the coconut oil.
3. In a large bowl, mix the coconut oil and biscuits until well incorporated.
4. Double-line the cheesecake tin with clingfilm, add the cheesecake base mix, and press down well.
5. Refrigerate the base while you make the cheesecake mix.

For the cheesecake mix

1. Soak the cashew nuts overnight - rinse and drain.
2. Measure out all the ingredients.
3. Melt the cacao butter - allow to cool.
4. Add the tofu, maple, lemon juice, vanilla, and soaked cashews to the blender - blitz until smooth.

   (Add the rice milk if you are using firmer tofu)
5. While the blender is running, slowly add the cacao butter to get a smooth cheesecake mix.
6. Spatula the cheesecake mix into a large bowl - check the sweetness/sourness. Adjust with some extra lemon juice or maple.
7. Pour the cheesecake mix over the base in the fridge - transfer to the fridge to set for at least two hours.

To garnish the cheesecake

1. Gently wash the berries and assemble them on top.

Nutrition

Serving: 140gCalories: 382kcalCarbohydrates: 48gProtein: 8gFat: 20gSodium: 69mgPotassium: 294mgFiber: 3gSugar: 35gVitamin A: 12IUVitamin B1: 0.1mgVitamin B2: 0.3mgVitamin B3: 1mgVitamin B5: 0.3mgVitamin B6: 0.1mgVitamin C: 7mgVitamin E: 0.4mgVitamin K: 11µgCalcium: 45mgCopper: 1mgFolate: 9µgIron: 2mgManganese: 1mgMagnesium: 88mgPhosphorus: 164mgSelenium: 5µgZinc: 2mg

Notes

*Silken Tofu:

• There is no need to add rice milk if you are using soft silken tofu.
• If you use firmer tofu add the rice milk.

 

Alternative Base:

• 100g - Pumpkin Seeds
• 100g - Apricot
• 100g - Pistachio 
• 10g - Coconut oil 

 

Storage:

• I have not tried freezing it, let me know how it works out if you do try to freeze it.
• This recipe will keep up for up to 3-5 days in the refrigerator.

Tried this recipe?

Let us know how it was!