American · Cakes · Desserts · Fast & Easy · Japanese · Uncategorized

No-bake Tofu Cheesecake


Ben has been asking me to make him a no-bake cheesecake for awhile now but i have been hesitant as the ingredients are so rich and unhealthy. In a regular cheesecake, alot of cream cheese and cream is used. I replaced them with healthier alternatives like my homemade yogurt, milk and of course tofu! I was tempted to use my homemade soymilk but i thought i will give this a try first as i wanted to trick Ben into thinking that this is a regular cheesecake. He could not tell that this is a healthier cake and we couldn’t taste the tofu in it either! I am so happy that he loves this cake and is looking forward to making more variations with different types of fruits for him in future!

Ingredients: (Makes a 8″ cake)

  1. 240g biscuits
  2. 120g butter, melted
  3. 300g cream cheese, softened
  4. 200g caster sugar
  5. 360g silkened tofu
  6. 60g fresh milk
  7. 210g yogurt
  8. 18g gelatine
  9. 60g boiling hot water
  10. 2 tsp vanilla essence


  1. Crush biscuits in a ziplock bag until fine. Add in melted butter and mix until mixture resembles wet sand.
  2. Place cake ring on a board and pour biscuit mixture into it. Press it down firmly with your hand to form a compact base.
  3. Beat cream cheese and sugar until well combined.
  4. Whisk tofu, milk and yogurt together. Batter will be abit lumpy.
  5. Pour tofu mixture into cheese mixture and beat until as smooth as possible.
  6. Mix gelatine with hot water and pour the mixture into the batter.
  7. Add vanilla and beat until smooth.
  8. Strain batter through a sift into the cake ring.
  9. Chill for about 4 hours until firm.
  10. To remove the cake ring, i used a hot towel and warm up the cake ring a few times before shaking gently for the ring to slip off nicely.



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