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Easy No-Bake Tofu Matcha Cheesecake Recipe

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A creamy, no-bake cheesecake made with silken tofu and matcha, offering a healthy-ish indulgence with a silky smooth texture. Perfect for a quick, make-ahead dessert that surprises everyone with its secret ingredient.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 12 ounces (340g) silken tofu, drained
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons culinary-grade matcha powder
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh lemon juice
  • ½ cup heavy cream (for topping)
  • 1 tablespoon powdered sugar (for topping)
  • Extra matcha powder for dusting (optional)
  • Fresh berries (raspberries or strawberries) for topping (optional)

Instructions

  1. Lightly grease the bottom and sides of a 9-inch springform pan with butter or non-stick spray.
  2. Place graham crackers in a food processor and pulse until fine crumbs form. You should have about 1 ½ cups.
  3. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand and holds together when pressed.
  4. Pour the crust mixture into the prepared pan. Press it down firmly and evenly using the bottom of a flat measuring cup or glass. Chill in the refrigerator for at least 30 minutes.
  5. Drain the silken tofu and pat it gently with a paper towel to remove excess moisture.
  6. In a high-speed blender or food processor, combine the drained silken tofu, softened cream cheese, and sugar. Blend on high until completely smooth, about 1-2 minutes. Scrape down the sides as needed.
  7. Add the heavy cream, matcha powder, vanilla extract, and lemon juice to the blender. Blend again until fully incorporated and the color is a uniform, vibrant green. Taste and adjust sweetness or matcha flavor if desired.
  8. Remove the crust from the fridge. Pour the matcha filling over the chilled crust. Use a spatula to spread it evenly and smooth the top. Gently tap the pan on the counter to release air bubbles.
  9. Cover the springform pan tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm.
  10. For the topping: In a chilled mixing bowl, combine the heavy cream and powdered sugar. Beat with an electric hand mixer on medium-high speed until soft peaks form.
  11. Once the cheesecake is fully set, run a thin knife around the edge of the pan to loosen it. Release the springform latch and remove the ring.
  12. Spread or pipe the whipped cream on top. Dust with extra matcha powder and top with fresh berries if desired.

Notes

Use room temperature cream cheese for a smooth filling. Do not over-blend the matcha to avoid bitterness. Chill for at least 6 hours, preferably overnight. For clean slices, use a hot knife. If filling is too thin, add a tablespoon of cornstarch or arrowroot powder.

Nutrition

Keywords: no-bake cheesecake, tofu cheesecake, matcha cheesecake, healthy dessert, easy dessert, vegetarian, gluten-free option

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