Have a taste of my guilt-free delight Mini Tofu Cheesecake recipe! Crafted with love from wholesome ingredients, this cheesecake combines the goodness of silken tofu, fresh flavors, and a dash of sweetness. It’s a heavenly treat that’s not just delicious but also packed with healthy protein. Join me in the kitchen as we create a dessert that’s both delightful and nutritious!
Table of Contents
Why I Love This Recipe
I’m truly excited about my Mini Tofu Cheesecake recipe because it offers a delightful combination of flavors and textures that are not only delicious but also healthy for you! And honesty, how can you beat that! The silky smoothness of silken tofu just like in my Vanilla Tofu Pudding and Sweet Silken Tofu Pudding paired with the homemade buttery tart crust creates a unique and delicious dessert! What makes it even more special is that it’s a healthy, protein-packed treat that’s incredibly simple to prepare, just like my Silken Tofu Matcha Pudding!
This recipe is perfect for those who want to enjoy a creamy, soft cheesecake with a crispy, buttery crust without compromising on natural and wholesome ingredients. If you’re looking for a guilt-free dessert that’s both nutritious and delicious, this is a must-try. Plus, it’s made with the same proven method as my highly-rated Matcha Mousse Mini Cheesecake recipe. So don’t wait, give it a go now and savor every creamy bite!
Ingredients
Ingredients
- Flour – all purpose flour for baking.
- Sweetener – use your preferred sweetener.
- Butter – unsalted butter.
- Silken Soft Tofu – silk tofu used for desserts found at most grocery stores.
- Gelatin – unflavored Gelatin used to make jelly. Can be found at your local supermarket.
- Cream Cheese – in a block and softened to room temperature.
- Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
- Lemon Juice – freshly squeeze lemon juice.
🥢 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.
Essential Kitchen Equipment
Directions
Step 1 Start by preparing the crust. Mix flour, sweetener, and melted butter together in a bowl. Once combined, distribute the mixture into a muffin pan lined with cupcake liners and bake at 325°F for 12-15 minutes.
Step 2 Meanwhile, in a food processor, blend together tofu, sweetener, cream cheese, vanilla extract, and lemon juice. Introduce the bloomed gelatin and continue to pulse until you achieve a smooth consistency.
Step 3 Once your crust has cooled, pour the tofu blend over each crust in the muffin tray and refrigerate for 3-4 hours, ensuring it sets to a firm texture before serving.
🍇 Garnishing Pro Tip
Consider garnishing them with Honey, Nuts, Graham Cracker Crumbs, or Fresh Fruits.
🧁 Serving Pro Tip
To help maintain the texture, Keep In Liners and only remove them when you’re ready to serve.
Recipe Variation
Are you a matcha lover? Simply add some matcha powder to the cheesecake mix to make my simple Matcha Tofu Cheesecake variation!
Pairing Recommendations
Pair this tofu cheesecake with another light and delicate dessert like Matcha Panna Cotta, along with a Hot Matcha Latte for a delightful dessert combination.
Frequently Asked Questions
Why is tofu healthy for you?
Tofu is considered a healthy option due to its nutritional richness, with protein being its standout feature. Besides its protein content, tofu provides a range of health advantages, such as essential amino acids, minerals, and isoflavones.
Can I make this recipe ahead of time for a special occasion?
Yes, you can make this recipe ahead of time for a special occasion, and they will hold well in the fridge.
What makes this cheesecake a healthier dessert option?
This cheesecake offers a healthier dessert option because it contains less dairy and includes tofu, which is an excellent source of vegetable protein, making it a smart choice for those looking for a dessert with added nutritional value.
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 Tofu Cheesecake
Ingredients
Crust
- 1 1/4 Cup Flour
- 1/4 Cup Sweetener your preferred sweetener
- 1/3 Cup Melted Butter
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
Instructions
- Gather all the ingredients.
- Preheat oven to 325F.
- In a small mixing bowl, combine flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined and crumbly.
- Line muffin tray with liners and scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
- Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once browned, remove from oven and cool for at least 10 minutes.
- Pour gelatin into a small mixing bowl with cold water without mixing. Let it sit for at least 5 minutes to let the gelatin bloom.
- In the meantime, drain the water from the silken soft tofu and transfer it to a holding plate.
- Combine all the ingredients for the cheesecake into a food processor: silken soft tofu, sweetener, cream cheese, vanilla extract, lemon juice 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 tablespoons of cheesecake mixture (or pipe) on top of 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 kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.
Nutrition
*Values Based Per Serving
