Vegan Tofu Cheesecake Recipe

Name: Vegan Tofu Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 ml Cake flour; 100 ml Whole wheat flour; 66 ml Kudzu flour (or katakuriko); 66 ml Canola oil; 66 ml Apple Juice; 50 ml Natural Salt; 2 blocks Firm tofu; 1 tbsp Kudzu flour; 50 ml Lemon juice; 4 tbsp Beat or raw cane sugar; 2 tsp White miso; 66 ml Canola oil

Servings: persons

200 ml Cake flour
100 ml Whole wheat flour
66 ml Kudzu flour (or katakuriko)
66 ml Canola oil
66 ml Apple Juice
50 ml Natural Salt
2 blocks Firm tofu
1 tbsp Kudzu flour
50 ml Lemon juice
4 tbsp Beat or raw cane sugar
2 tsp White miso
66 ml Canola oil

1
Drain the tofu well.
2
[Making the tart crust] Add the flour, whole wheat flour, powdered kudzu flour and salt into a bowl.
3
Whisk well.
4
Add the canola oil and mix with your hands.
5
Add apple juice in small batches.
6
Bring it together with a fork.
7
Roll out the tart dough from Step 3 using a rolling pin, line a tart pan with it, and pierce the bottom with a fork.
8
Bake at 180C in the oven for 10-15 minutes and let it cool down.
9
[Making the filling] Blend all ingredients for the filling in a food processor.
10
Pour the filling into the tart crust from Step 5.
11
Bake for 30 minutes at 180C in the oven.
12
Decorate with wild strawberries and mint leaves if you'd like.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 ml Cake flour, 100 ml Whole wheat flour, 66 ml Kudzu flour (or katakuriko), 66 ml Canola oil, and more.

Yes, Vegan 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.

That's it — enjoy your meal!

Vegan Tofu Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions