I made this pretty No-Bake Tofu Cheesecake before the weekend. You won’t believe that this easy cheesecake is really very healthy, it’s eggless and no cream added which made it light and not heavy. I blended all the ingredients together till smooth, then add in the gelatin, mixed in some green tea powder to make marble effect.
You’ll be surprised to find that the texture of this No-Bake Tofu Cheesecake is very smooth, with an almost melt in your mouth effect along with a slight hint of green tea flavour. Absolutely delicious!
- Ingredients:
- Line and grease a 8″ springform cake pan
100g Marie biscuits, crushed
80g Melted butter
- Combine crushed biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.
- Filling
300g Pressed Tofu (momen tofu)
15g Gelatine powder
70g Water
2 tsp Green tea powder mix with 5 tbsp hot water
250g Cream cheese (room temperature)
200g Natural yogurt/sour cream
60g Soya milk (reduced sugar)/fresh milk
100g Icing sugar
1/2 tsp Vanilla extract
Method:
- Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
- Soak gelatine powder in water and leave aside for about 5 minutes.
- Mix green tea powder with 5 tbsp hot water. Set aside.
- In a food processor, blend cream cheese, tofu, yogurt, soya milk, icing sugar and vanilla till very smooth.
- Heat gelatine powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
- Pour 3/4 cream cheese mixture into one bowl and 1/4 to another. Mix green tea mixture to 1/4 plain filling, mix well.
- Spoon plain and green tea cream cheese filling alternately into pan, till all the mixtures are used up and gently shake the pan a little.
- To make swirls, gently run a chopstick in circular motion.
- Chill cake in refrigerator for at least 4 hours or overnight.
- For perfect slices, cut cheesecake with a hot knife.
Enjoy!