Print

Creamy Tofu Matcha Cheesecake: Easy No-Bake Recipe

creamy tofu matcha cheesecake - featured image
Print Recipe

A creamy, no-bake vegan cheesecake made with silken tofu and matcha, offering a light yet indulgent dessert that’s dairy-free and egg-free.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ¼ cup melted coconut oil (or vegan butter)
  • 2 tablespoons maple syrup
  • Pinch of salt
  • 1 block (14-16 oz) silken tofu
  • 1 cup full-fat coconut cream (from a can, chilled)
  • ½ cup maple syrup (or agave)
  • ¼ cup coconut oil (melted)
  • 2 tablespoons matcha powder
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch (or arrowroot powder)

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted coconut oil, maple syrup, and a pinch of salt. Stir until the mixture looks like wet sand and holds together when pressed. Transfer to an 8-inch springform pan and press firmly into an even layer on the bottom. Place the pan in the refrigerator while you make the filling.
  2. Drain the silken tofu and pat it dry with a paper towel. Add the tofu to a blender along with the coconut cream, maple syrup, melted coconut oil, matcha powder, lemon juice, vanilla extract, and cornstarch. Blend on high for about 60 seconds, scraping down the sides halfway through, until completely smooth.
  3. Taste the filling and adjust sweetness or matcha flavor as desired. Blend again briefly after any adjustments.
  4. Take the crust out of the fridge. Pour the filling over the crust and use a spatula to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles. Cover the pan with plastic wrap or a reusable cover and refrigerate for at least 6 hours, but overnight is best.
  5. Once fully set, run a thin knife around the edge of the pan before releasing the springform clasp. Slice with a sharp knife, wiping the blade clean between cuts for neat edges. Serve cold, topped with whipped coconut cream and fresh berries if desired.

Notes

For best results, chill overnight. Use high-quality matcha for vibrant color and flavor. Cornstarch helps the filling set firmly. If using a food processor, blend longer to avoid graininess.

Nutrition

Keywords: vegan cheesecake, no-bake cheesecake, matcha cheesecake, tofu cheesecake, dairy-free dessert, plant-based dessert

Find it online: https://emacrave.com/creamy-tofu-matcha-cheesecake-easy-no-bake-recipe/