If you’re looking for a light and delicate dessert that’s both easy to make and delicious, my Mini Matcha Tofu Cheesecake is just the treat you need! This Japanese-style dessert uses real tofu for a smooth texture and a subtle matcha flavor that will have you coming back for more! Plus, it’s perfect for meal prep, so you can enjoy this healthy dessert throughout the week—trust me, you won’t want to miss out on this delightful recipe!
Table of Contents
Why I Love This Recipe
I absolutely love my Mini Matcha Tofu Cheesecake because it’s an incredibly easy and delicious Japanese-style dessert that’s perfect for anyone seeking a light treat after a hearty meal! What makes this cheesecake special is how it uses a base of tofu instead of flour and eggs, just like in my Vanilla Tofu Pudding, Sweet Tofu Pudding, and Matcha Tofu Pudding, making it both creamy and nutritious!
I use the same no-bake process as my Mini Tofu Cheesecake recipe, which means you simply blend all the ingredients in a food processor! The addition of real matcha powder provides that rich, earthy flavor that’s truly unique! This recipe is perfect for anyone looking to whip up a healthy and delightful dessert at home. Trust me, you’ll want to try making this right now!
Ingredients
Ingredients
- Flour – all purpose flour for baking.
- Sweetener – use your preferred sweetener.
- Butter – unsalted butter is my recommendation for this recipe.
- Silken Soft Tofu – silken tofu used for desserts found at most grocery store, usually located in the shelf. Silken tofu doesn’t need to be refrigerated.
- Gelatin – unflavored Gelatin used to make jelly. Can be found at your local supermarket.
- Cream Cheese – in a block and softened to room temperature. I recommend placing in the microwave for 10-15 seconds to soften to room temperature quickly.
- Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
- Lemon Juice – freshly squeeze lemon juice.
- Matcha Powder – green tea leaves that have been ground into a powder. I recommend using culinary grade Matcha Powder for the best taste price ratio, but you can use ceremonial grade premium matcha if preferred.
🥢 Tofu Note
For the best texture in this recipe, choose soft Silken Tofu, it delivers a silky and creamy consistency. While soft tofu can work, it won’t yield the same level of smoothness.
🍵 Matcha Note
For this recipe, I recommend using Culinary Grade Matcha. It offers great taste at a more affordable price than ceremonial matcha.
Essential Kitchen Equipment
Directions
Step 1 Start by preparing the crust. In a bowl, mix flour, sweetener, and melted butter together until well combined. Distribute the mixture into a muffin pan lined with cupcake liners, press and pack down with a mold and bake at 325°F for 12-15 minutes.
Step 2 Combine 3 tbsp of cold water with your gelatin envelope to allow it to bloom.
Step 3 Blend together tofu, sweetener, cream cheese, vanilla extract, lemon juice, and matcha powder in a food processor until smooth, around 15 seconds.
Step 4 Microwave the bloomed gelatin for 5-10 seconds to liquefy it. Then, introduce the liquefied gelatin into the cheescake mixture and continue to pulse until you achieve a smooth consistency.
Step 5 Once the crust has cooled, spoon the tofu blend over each crust in the muffin tray. Refrigerate for 3-4 hours to ensure it sets to a firm texture before serving.
🌿 Garnishing Pro Tip
Consider garnishing with Graham Cracker Crumbs or Fresh Fruits for best presentation.
🧁 Serving Pro Tip
To help maintain the texture, Keep Stored in Cupcake Liners and only remove them when you’re ready to serve.
Recipe Variations
If you’re craving a standard tofu based cheesecake, just omit the matcha powder while mixing to create a simple Mini Tofu Cheesecake variation. You can also try adding a fruit sauce like my Strawberry Sauce or Blueberry Sauce for a fresh twist!
Pairing Recommendations
This tofu cheesecake pairs wonderfully with a warm matcha-based drink like my Sea Salt Matcha Latte or a soothing Hot Matcha Latte, both of which enhance the matcha flavor for a cozy dessert experience.
For a richer option, serve it with my Sea Salt Cream Milk Tea, which offers a creamy contrast that complements the lightness of the cheesecake!
Frequently Asked Questions
Can I use regular tofu instead of silken tofu?
I recommend silken tofu for the best tetxure. While soft tofu can work, you won't get the same level of smoothness in the cheesecake mix.
Can I make this tofu cheesecake in advance?
Yes, this cheesecake is great for meal prep and can be made a day ahead. Just store it properly in the fridge.
Why isn't my matcha mixture green?
If you are using culinary-grade matcha, the light color will blend with the cream cheese and tofu mix, resulting in a very light shade of green. If you prefer a darker green hue, you can use ceremonial-grade matcha instead.
Storage Tips
To store leftovers, simply cover them and place them in the fridge. They will stay fresh for 7-10 days.
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Watch How To Make It
Mini Matcha Tofu Cheesecake
Ingredients
Cheesecake
- 12 oz Silken Soft Tofu
- 1 tbsp Gelatin
- 3 tbsp Cold Water
- 1/3 Cup Sweetener your preferred sweetener
- 8 oz Cream Cheese softened, place in microwave for 10-15 seconds to quicken the process
- 1/2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 1 1/2 tsp Matcha Powder culinary recommended
Crust
- 1 1/2 Cup Flour all purpose flour
- 1/4 Cup Sweetener your preferred sweetener
- 1/3 Cup Butter melted
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- Combine flour, sweetener, and melted butter together in a mixing bowl.
- Line a muffin tray with cupcake liners and scoop approximately 1 heaping tablespoon of the crust mixture into each liner. Press down using the back of a 1/3 cup measuring cup or the back of a tablespoon. Place the cupcake pan in the oven for 12-15 minutes or until slightly browned then remove from oven and let it cool.
- Pour gelatin into a small mixing bowl with 3 tbsp of cold water without mixing.
- Combine silken soft tofu, sweetener, cream cheese, vanilla extract, lemon juice and matcha powder into a food processor and pulse until pudding like texture is achieved (about 15 seconds).
- Microwave bloomed gelatin for 10 seconds to let it warm and liquefy. Add it into the food processor and pulse briefly to mix all the ingredients together.
- Scoop approximately 2 tbsp of the cheesecake mixture onto each tart crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note - I have found that the crust stays crisper when kept in the cupcake liners until ready to serve, rather than being removed and placed on a plate in the fridge.
Nutrition
*Values Based Per Serving