Silken Tofu Cheesecake (Creamy Vegan Dessert)

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Silken Tofu Cheesecake (Creamy Vegan Dessert)
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Silken Tofu Cheesecake (Creamy Vegan Dessert)

Recipe by mrsslimonplantsCourse: Dessert
Servings

13-14

servings
Prep time

20

minutes
Cooking timeminutes
Total time

20

minutes

This silken tofu cheesecake (Version 2) is smooth, creamy, and surprisingly simple to make. Silken tofu blends into a silky filling that bakes into a light, cheesecake-style dessert without dairy or eggs. If you’ve never used tofu in dessert before, this recipe might surprise you. It’s a great option when you want a lighter plant-based dessert that still feels rich and satisfying.

Calories Per cheesecake cup (90g- 3.2oz) serving: 185, Protein: 6g, Carbs: 27g, Fat: 7g

Ingredients

  • For the Base:

  • 2/3 cup (80g – 2.8 oz) quick cooking oats

  • 1/2 cup (50g – 1.8 oz) raw walnuts

  • 2 tbsp (30g – 1 oz) nut butter (almond for more neutral flavour)

  • About 6 large (120g – 4.2 oz) pitted soft medjool dates

  • 1 tsp vanilla extract

  • pinch of sea salt

  • 1 – 2 tsp water (optional to help with blending)

  • For the cheesecake filling

  • 1 block of extra firm silken tofu (300g – 10.5 oz)

  • 100g soft silken tofu (3.5 oz)

  • 1/2 cup raw cashews (65g – 2.3 oz)

  • 1/2 cup unsweetened soy milk (125 ml – 4.4 oz)

  • 1/2 cup raw cane sugar (100g – 3.5 oz) – adjust +/- per preference

  • 1/2 tsp lemon zest

  • 1/4 cup lemon juice

  • 1.5 tsp vanilla extract

  • 1/4 tsp sea salt

  • *2 tbsp corn starch (see instructions)

  • *2 tsp agar agar powder (see instructions)

  • Strawberry Compote

  • ½ cup frozen strawberries

  • 1 tsp cornstarch

  • 1 tsp maple syrup

  • Blueberry Compote

  • 1/2 cup frozen blueberries

  • 1 tsp cornstarch

  • 1 tsp maple syrup

Directions

  • Prepare the Crust: Add all the base layer ingredients to a food processor and pulse until the mixture becomes sticky and starts to hold together when pressed between your fingers. Transfer the mixture to a lined muffin tray, add about 1 tbsp mixture per tin and press it down firmly to form an even crust layer.
    Repeat the process for all 12-14 cupcakes. Set aside while you prepare the filling.
  • Make the Cheesecake Filling: Add all the cheesecake filling to a high speed blender except agar agar and corn starch and blend until completely smooth and creamy. If you don’t have a high speed blender, make sure to soak cashews in hot water for at least an hour before blending.
  • Add 2 tsp agar agar and 2 tbsp of corn starch in to the blender and blend again until completely smooth.
  • Cook the Filling: Pour the blended mixture into a saucepan. Place the saucepan over low to medium heat and whisk constantly. This step activates the agar agar and cornstarch, which helps the cheesecake set properly. Continue whisking until the mixture starts to bubble and noticeably thickens. Once thickened, turn off the heat. Add additional lemon juice to taste, mix well, and set the filling aside.
  • Assemble the Cheesecake Cups: Pour the prepared cheesecake filling evenly into each muffin cup to create individual cheesecake cups. For half of the cheesecakes, spoon a small amount of strawberry compote on top. For the other half, add the blueberry compote. Using a toothpick or small spoon, gently swirl the compote into the cheesecake filling if you’d like to create a nice pattern.
  • Transfer the tray to the freezer and allow the cheesecake cups to firm up for at least 6–8 hours.
  • Storage & Serving: Once fully frozen, store the cheesecake cups in the freezer in an air tight container.
    When ready to enjoy, remove one from the freezer and let it sit at room temperature for about 1 hour before serving. If you want a quicker option, you can defrost a cheesecake cup for about 1 minute and enjoy it as an easy dessert throughout the week.
  • For step-by-step instructions, watch my linked YouTube video where I make these cheesecake cups along with 4 other savory dishes using silken tofu.

Recipe Video

Notes

  • Please adjust the sugar to your taste. I personally don’t like desserts that are very sweet, so this amount was perfect for me.
  • If you try these silken tofu cheesecake cups, please leave a review and let me know how they turned out!

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