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
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📋 Recipe
Vegan Vanilla Tofu Cheesecake (No Bake)
Creamy vanilla and silken tofu cheesecake with ginger nut biscuits and fresh berries
Equipment
- Weighing scales
- Mixing bowl
- Blender
- Spatula
- Whisk
- Cheesecake tin - 20cm
Ingredients
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
Instructions
For the cheesecake base
- Crush the biscuits to a fine breadcrumb in a blender.
- Melt the coconut oil.
- In a large bowl, mix the coconut oil and biscuits until well incorporated.
- Double-line the cheesecake tin with clingfilm, add the cheesecake base mix, and press down well.
- Refrigerate the base while you make the cheesecake mix.
For the cheesecake mix
- Soak the cashew nuts overnight - rinse and drain.
- Measure out all the ingredients.
- Melt the cacao butter - allow to cool.
- 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)
- While the blender is running, slowly add the cacao butter to get a smooth cheesecake mix.
- Spatula the cheesecake mix into a large bowl - check the sweetness/sourness. Adjust with some extra lemon juice or maple.
- 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
- Gently wash the berries and assemble them on top.
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.
Nutrition
Nutrition Facts
Vegan Vanilla Tofu Cheesecake (No Bake)
Serving Size
140 g
Amount per Serving
Calories
382
% Daily Value*
Protein
8
g
16
%
Carbohydrates
48
g
16
%
Fiber
3
g
13
%
Fat
20
g
31
%
Sugar
35
g
39
%
Sodium
69
mg
3
%
Potassium
294
mg
8
%
Vitamin A
12
IU
0
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.3
mg
18
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.3
mg
3
%
Vitamin B6
0.1
mg
5
%
Vitamin C
7
mg
8
%
Vitamin E
0.4
mg
3
%
Vitamin K
11
µg
10
%
Calcium
45
mg
5
%
Copper
1
mg
50
%
Folate
9
µg
2
%
Iron
2
mg
11
%
Manganese
1
mg
50
%
Magnesium
88
mg
22
%
Phosphorus
164
mg
16
%
Selenium
5
µg
7
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
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Did you make this recipe? Let me know!