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.

No additional tips available.

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

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.

Vegan Tofu Cheesecake

How did you like this recipe?

Frequently Asked Questions