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Mini matcha tofu cheesecake served on a pedestal.
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Mini Matcha Tofu Cheesecake

Discover my Mini Matcha Tofu Cheesecake, a delightful Japanese-style dessert that's light, creamy, and easy to make! This no-bake cheesecake features a smooth tofu base infused with real matcha powder, served on a homemade sugar crust. Perfect for those seeking a healthy and delicious treat, this cheesecake can be enjoyed on its own or paired with your favorite matcha drinks. Enjoy this unique dessert that’s sure to impress!
Course Dessert
Cuisine Japanese
Keyword mini matcha tofu cheesecake
Prep Time 3 minutes
Cook Time 12 minutes
Cooling Time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 182kcal

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.
    Oven being preheated to 350F.
  • Combine flour, sweetener, and melted butter together in a mixing bowl.
    Sugar crust in a muffin tray.
  • 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.
    Sugar crust being baked in a cupcake tray.
  • Pour gelatin into a small mixing bowl with 3 tbsp of cold water without mixing.
    Gelatin being bloomed.
  • 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).
    Tofu cheesecake mixture in a food processor.
  • 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.
    Tofu cheesecake mixture in a food processor.
  • 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.
    Mini matcha tofu cheesecake in a muffin tray.

Video

Nutrition

Calories: 182kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 102mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg