Silken tofu creates cheesecake texture because its protein structure mimics dairy curds when blended at high speed.
Tofu Cheesecake
Get ready to indulge in a delightful Tofu Cheesecake that will leave your taste buds dancing! This creamy dessert features silky tofu that soaks up the rich flavors of vanilla and a hint of lemon, creating a luscious treat that’s even better the next day. Trust us, this surprising twist on cheesecake is a guilt-free indulgence you won’t want to miss!
Prep
15
min
Cook
40
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 1 càc de jus de citron (5 ml)
- le zeste et le jus de 2 citrons verts
- 2 càs d'eau (ou + si tu veux que ce soit plus liquide encore) (30 ml)add more if you want it more liquid
🥩Meat & Seafood(2)
- 300g tofu mi-ferme (10.6 oz)avoid Bjorg tofu
- 200g tofu soyeux (7.06 oz)
🫙Pantry Staples(4)
- 60g levure maltée (2.12 oz)
- 20g de sucre (0.1 cup)
- 70g de sucre/sirop d'agave/autre sucrant (0.35 cup)
- 2 càs d'extrait de vanille (30 ml)
🧂Spices & Seasonings(1)
- une pincée de sel
📦Other(4)
- 20g de margarine fondue (0.71 oz)
- 30g de margarine fondue (1.06 oz)
- 100g de fruits rouges (surgelés ça marche bien) (3.53 oz)
- 250g de speculos (genre Biscoff), 350 si tu veux faire le tour du gateau avec (8.82 oz)
👨🍳 Instructions
- 1
Blend the speculoos, then combine with the melted margarine and place at the bottom of a cake mold.
- 2
Place parchment paper at the bottom and grease the sides of the mold.
- 3
Blend the filling ingredients, taste to see if it's sweet enough, if it works for you, then pour over the base.
- 4
Bake at 180°C for 40 minutes.
- 5
Blend the sauce ingredients.
- 6
Let cool for at least 20 minutes.
- 7
Cut into portions, serve with the sauce on top.
💡 Pro Tips
- ✓Press tofu for 30-45 minutes under 2-3 pounds of weight to remove excess moisture, as even 10% residual water will create a grainy texture instead of the smooth, creamy consistency needed for cheesecake.technique30-45 minutes, 2-3 pounds weight
- ✓Blend tofu filling ingredients for 3-4 minutes until completely smooth because tofu's protein structure requires extended blending to break down and create the silky texture that mimics dairy cheesecake.technique3-4 minutes blending
- ✓Reduce oven temperature to 160°C and bake for 50-55 minutes instead of 180°C for 40 minutes, as tofu-based batters are more prone to cracking due to lower fat content and need gentler, longer cooking.timing160°C, 50-55 minutes
- ✓Add 1-2 tablespoons of cornstarch or arrowroot to the tofu mixture because plant-based proteins don't set as firmly as dairy proteins, and starches provide structural support during baking.ingredient1-2 tablespoons starch
- ✓Cool the cheesecake in the turned-off oven with door ajar for 1 hour before removing, as rapid temperature changes cause tofu-based batters to contract and crack more than dairy versions.timing1 hour gradual cooling
Share this recipe
Prep
15
min
Cook
40
min
Serves
6
people
Level
beginner
Share this recipe
Silken tofu creates cheesecake texture because its protein structure mimics dairy curds when blended at high speed.
Tofu Cheesecake
Get ready to indulge in a delightful Tofu Cheesecake that will leave your taste buds dancing! This creamy dessert features silky tofu that soaks up the rich flavors of vanilla and a hint of lemon, creating a luscious treat that’s even better the next day. Trust us, this surprising twist on cheesecake is a guilt-free indulgence you won’t want to miss!
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 1 càc de jus de citron (5 ml)
- le zeste et le jus de 2 citrons verts
- 2 càs d'eau (ou + si tu veux que ce soit plus liquide encore) (30 ml)add more if you want it more liquid
🥩Meat & Seafood(2)
- 300g tofu mi-ferme (10.6 oz)avoid Bjorg tofu
- 200g tofu soyeux (7.06 oz)
🫙Pantry Staples(4)
- 60g levure maltée (2.12 oz)
- 20g de sucre (0.1 cup)
- 70g de sucre/sirop d'agave/autre sucrant (0.35 cup)
- 2 càs d'extrait de vanille (30 ml)
🧂Spices & Seasonings(1)
- une pincée de sel
📦Other(4)
- 20g de margarine fondue (0.71 oz)
- 30g de margarine fondue (1.06 oz)
- 100g de fruits rouges (surgelés ça marche bien) (3.53 oz)
- 250g de speculos (genre Biscoff), 350 si tu veux faire le tour du gateau avec (8.82 oz)
👨🍳 Instructions
- 1
Blend the speculoos, then combine with the melted margarine and place at the bottom of a cake mold.
- 2
Place parchment paper at the bottom and grease the sides of the mold.
- 3
Blend the filling ingredients, taste to see if it's sweet enough, if it works for you, then pour over the base.
- 4
Bake at 180°C for 40 minutes.
- 5
Blend the sauce ingredients.
- 6
Let cool for at least 20 minutes.
- 7
Cut into portions, serve with the sauce on top.
💡 Pro Tips
- ✓Press tofu for 30-45 minutes under 2-3 pounds of weight to remove excess moisture, as even 10% residual water will create a grainy texture instead of the smooth, creamy consistency needed for cheesecake.technique30-45 minutes, 2-3 pounds weight
- ✓Blend tofu filling ingredients for 3-4 minutes until completely smooth because tofu's protein structure requires extended blending to break down and create the silky texture that mimics dairy cheesecake.technique3-4 minutes blending
- ✓Reduce oven temperature to 160°C and bake for 50-55 minutes instead of 180°C for 40 minutes, as tofu-based batters are more prone to cracking due to lower fat content and need gentler, longer cooking.timing160°C, 50-55 minutes
- ✓Add 1-2 tablespoons of cornstarch or arrowroot to the tofu mixture because plant-based proteins don't set as firmly as dairy proteins, and starches provide structural support during baking.ingredient1-2 tablespoons starch
- ✓Cool the cheesecake in the turned-off oven with door ajar for 1 hour before removing, as rapid temperature changes cause tofu-based batters to contract and crack more than dairy versions.timing1 hour gradual cooling