Mini Tofu Cheesecake

Come try this guilt-free delight with my Tofu Cheesecake, a creamy, protein-packed dessert you'll love!

Course Dessert

Cuisine Asian Fusion

Keyword silken tofu cheesecake, tofu cheesecake

Prep Time 3

Cook Time 12

Cooling Time 4

Total Time 4 15

Servings Pieces

Calories 207kcal

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

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.