Fully Satisfying! No-Bake Tofu Cheesecake – a delicious recipe with Cream cheese, Silken, Yogurt, Sugar, Gelatin, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the cream cheese in the microwave for 20-30 seconds until softened.
2
Add the yogurt and (strained) tofu and mix well.
3
After soaking the gelatin in water, microwave for 20 seconds and add to the cream cheese mixture.
4
Put the biscuits in a sealed plastic bag and use a rolling pin to crush them.
5
Cut the butter while it's still firm, then fold the pieces into the crushed biscuits to mix together.
6
Put the mixture into the cake pan, cover with plastic wrap, and use the bottom of a cup to press the butter and biscuits into a crust.
7
Remove the plastic wrap and pour the cream cheese mixture from Step 2 into the crust.
8
Let rest in the refrigerator to finish!
9
This is the plain version, but if you add fruit sauce or top with jam, it's delicious!
189
kcal
Calories
14
g
Fat
14
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams Cream cheese, 150 grams Silken tofu, 70 grams Yogurt, 50 grams Sugar, and more.
Yes, Fully Satisfying! No-Bake Tofu Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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