No-Bake Tofu Cheesecake? You’re probably thinking ‘Blegh, No Thanks’. But I kid you not, this tofu cheesecake is one of the most amazing cheesecakes I’ve ever tasted. It is easy to make (almost impossible to screw up), doesn’t require baking and tastes as if a cheesecake was made into a light and airy custard with hints of sweetness and tofu. If you enjoy subtly sweet desserts, then you will love this No-Bake Tofu Cheesecake!
This recipe was adapted from ‘Tofu Rare Cheesecake Recipe 豆腐のレアチーズケーキ 作り方レシピ‘ on the youtube channel ‘Cooking with Dog’. If you haven’t checked them out, I highly recommend taking a gander. The channel is hosted by Francis, the grey poodle, who narrates the recipe while his owner, who goes by ‘chef’, demonstrates. The steps are clear and easy to follow and Francis’ voice is absolutely hilarious!
My version of the tofu cheesecake recipe differs slightly from the original in both ratio of ingredients and method. I wanted the cheesecake to be slightly taller so the quantity of cake was increased while the crust stayed the same. I also thought the method of crushing graham crackers with a rolling pin took too long so I used a meat tenderizer which took no time at all! All in all, it took 15 minutes to prep the cheesecake after which I left it in the fridge for 3 hours to set.
For the cake decoration, I used freshly whipped cream and piped it onto the cake using the petal technique. Then I topped the center with yummy blueberries. You can also use store-bought whipped cream, however, freshly whipped cream is much tastier and allows for customizable sweetness level and flavour. I promise you that once you’ve had it you will never want to go back.
On a side note, I would like to share the story of why I have become adverse to sweets. Almost 2 years ago, I was on a macaron baking craze. If you have ever had macarons, you will know that they are very sweet (and delicious). I came out of this macaron phase when it indirectly contributed to an ear infection inflammation and TMJ issue. The doctor explained that it was a combination of sugar, dairy and consuming cold foods that caused the flareup and it left me experiencing vertigo, headaches and feeling generally ill/fatigued.
Now, whenever I consume too much of the refined saccharine variety, the ill feeling returns, which is why I am hesitant to eat sweets or even use sugar in my drinks. I’ve become more selective with my dessert choice, searching for recipes with adjustable sugar amounts/lower sugar content, such as the No-Bake Tofu Cheesecake recipe (although I still enjoy making sweets for others)! On the plus side of cutting down on sugar, my skin is now much nicer and I feel more energetic!
I hope you enjoy this super easy and delicious No-Bake Tofu Cheesecake recipe and show me your results using the hashtag #francesmenu on Instagram, Facebook and Twitter! Have fun!
No-Bake Tofu Cheesecake Recipe
YIELD: One 6in x 2in cheesecake (15.2cm x 5.1cm)
ACTIVE TIME: 15 mins
TOTAL TIME (active + inactive time): 3 hrs 15 mins
CREDITS: Adapted from Tofu Rare Cheesecake Recipe 豆腐のレアチーズケーキ 作り方レシピ
- 60 g Graham Crackers/Wafers (2.1 oz)
- 30 g Salted/Unsalted Butter (melted) (1.05 oz)
- 150 g Regular Cream Cheese (5.25 oz)
- 150 g Firm Tofu (drained) (5.25 oz)
- 150 g Plain Yogurt (5.25 oz)
- 75 ml Whipping Cream/Heavy Cream 35% (2.55 fl oz)
- 75 g White Sugar (2.63 oz)
- 1.5 tbsp Lemon Juice
- 7.5 g Gelatin Powder (0.27 oz) (I used the brand Knox)
- 75 ml Hot Water (2.55 fl oz) – approx. 80°C/176°F
- Cake Pan with removable bottom (15cm/6 in diameter) (NOT springform pan)
- Line the bottom of the pan with parchment paper. Seal the graham crackers in a ziploc bag and crush them into fine crumbs using a meat tenderizer (make sure to work on a cutting board and sturdy surface). Place the butter into a microwave safe bowl and pop into the microwave for 20 seconds or until melted. Mix the crushed crackers into the butter and pour the mixture into the cake pan, compacting the crumbs with a spatula to form an even layer. Place the pan into the fridge while preparing the tofu cream cheese mixture.
- Add the cream cheese, firm tofu, plain yogurt, whipping cream, sugar, and lemon juice to a blender and blend until smooth throughout. In a separate bowl, mix the gelatin powder into the hot water and add to the blender as well, blending it so it is evenly distributed. Alternatively, a mixer can be used, so long as the end result is even and smooth. Pour this mixture into the cake pan and allow it to set in the fridge for 3 hours.
- Remove the tofu cheesecake from the fridge. Wet a small spatula under warm water and carefully run it around the edge of the cake to loosen it from the pan. Flip an empty mug upside-down and place the cake pan on top. Carefully push downwards on the top of the cake pan so it slides downwards and separates from the cake and removable bottom.
- Slide a spatula/cake lifter between the parchment paper and removable cake pan bottom and lift the cake onto a serving dish/cake turntable. Decorate the no-bake tofu cheesecake as you wish and serve.
- I recommend using a regular cake pan that has a removable bottom and NOT a springform pan (which is shown in the photos).
- In the photos, I used freshly whipped cream to decorate the cake with the petal technique. Freshly whipped cream pairs very well with this cake because of it’s subtle creamy taste which compliments the subtle taste of tofu in this cheesecake.
- If you are using a blender, the blending jar/pitcher will need to be about 3.5-4 cups capacity (28-32 oz.) to fit all the ingredients meant for blending. If it is not, no sweat! Just divide the ingredients into two, blend separately and mix by hand to recombine the two mixtures. If you’re curious as to which blender I used, it was the Vitamix Total Nutrition Centre. Eversince our household bought this baby it’s been a life-changing experience for the better!