keto tofu cheesecake served on a blue plate with a raspberry on top

Keto Mini Tofu Cheesecake

Smooth and creamy no-bake protein packed keto mini tofu cheesecakes with a buttery almond crust.  Gluten-free and low carb, these decadent little cheesecakes will absolutely be your next favorite healthy dessert!

keto tofu cheesecake served on a blue plate with a raspberry on top

You guys have to try this delicious and healthy tofu cheesecake!

It’s so easy to make and if you prefer, you can go crust less by just throwing everything in the food processor!

I’ll be the first one to admit, I am not a big tofu lover.  Never have been.  But the first time I tried a tofu cheesecake at one of my favorite restaurants, I was hooked!

Good thing my best friend worked there and gave me a rough recipe from the chef so I was able to replicate it pretty closely.

This tofu cheesecake recipe is made with silken tofu to create a smooth and creamy texture.

Top it with your favorite berries or drizzle some keto friendly syrup like choczero strawberry syrup, and you are on your way to healthy dessert heaven!

keto tofu cheesecake served on a blue plate with a raspberry on top

What is tofu cheesecake?

Tofu cheesecake combines silken tofu with cream cheese, monkfruit, gelatin, vanilla extract and lemon juice to make a healthy and unique cheesecake.  It’s really easy to make and the tofu cheesecake itself is a no-bake recipe!

Is tofu cheesecake a healthy dessert?

With the addition of extra protein from tofu and an almond flour crust, not only do we take down the calories, but this tofu cheesecake is also low carb, sugar-free and great source of protein!

silken soft tofu for use with tofu cheesecake

What is tofu?

Tofu is made from soymilk that has been coagulated and pressed into blocks.  It is a good source of plant-based protein and low in calories.

What kind of tofu should I use to make tofu cheesecake?

This recipe calls for soft silken tofu not to be confused with soft tofu which is not as silky and creamy.  You can use soft tofu if you would like, but the consistency may be different.

ingredients for keto tofu cheesecake before baking

Is there a quicker way to get these tofu cheesecakes to harden?

Yes, you can place them in the freezer for 30 minutes then in the refrigerator.

For this recipe, the special ingredients you would need are Almond Flour, Silken Soft Tofu and Monkfruit, which you can pick up on Amazon or at a local supermarket.

Also if you’re interested in drizzling this with some keto chocolate syrup, we only recommend the best and that’s Choc Zero!  Make sure to use the code LOWCARBINGASIAN to get 10% off your entire order!  And you can use this code as many times as you want!  So save it for all of your future orders!

Lastly, you will also need a food processor to mix everything together.

Now, let’s get baking some healthy dessert in the way of some keto mini tofu cheesecakes!

Prepping Time 3M

Baking Time 12-15M

Cooling Time 4H

Total Time 4H15M

Net Carb/Serv ~2g

Servings 12

Ingredients

Crust

Cheesecake

  • 12 oz Silken Soft Tofu
  • 1 tbsp Gelatin
  • 3 tbsp Cold Water
  • 1/3 Cup Monkfruit or Sweetener of Choice (use 3 tbsp if you prefer it sweeter)
  • 8 oz Cream Cheese (softened, place in microwave for 10-15 seconds to quicken the process)
  • 1/2 tsp Vanilla Extract
  • 1 tsp Lemon Juice

Directions

1) Gather all the ingredients.

2) Preheat oven to 325F.

 

3) Pour Gelatin into a small mixing bowl with cold water without mixing.  Let it sit for at least 5 minutes to let the Gelatin bloom.

4) In a small mixing bowl, combine Almond Flour, Monkfruit, and melted butter (melted in the microwave).  Using a fork, blend well until combined and crumbly.

5) Line a cupcake pan with cupcake liners.

6) Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.

7) Place the cupcake pan into the oven for 12-15 minutes or until slightly browned.  Once browned, remove from oven and cool for at least 10 minutes.

8) In the meantime, drain the water from the Silken Soft Tofu and transfer it to a holding plate.

9) Combine all the ingredients for the cheesecake into a food processor: Silken Soft Tofu, Monkfruit, cream cheese, Vanilla Extract, lemon juice and pulse until pudding like texture is achieved (about 15 seconds).

10) Once 5 minutes has passed from 3), microwave Gelatin for 10 seconds to let it warm and liquefy.  Add it into the food processor and pulse briefly to mix all the ingredients together.

11) Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours.  Keep refrigerated until ready to serve.  Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.

Hope you enjoy your wholesome Keto Mini Tofu Cheesecake!

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keto tofu cheesecake served on a blue plate with a raspberry on top

 

keto tofu cheesecake picked up with a fork showing cross sectional cut

 

keto tofu cheesecake served on a blue plate with a raspberry on top

Keto Mini Tofu Cheesecake

Smooth and creamy no-bake protein packed keto mini tofu cheesecakes with a buttery almond crust. Gluten-free and low carb, these decadent little cheesecakes will absolutely be your next favorite healthy keto dessert!
5 from 2 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: gluten free dessert, healthy dessert, healthy tofu cheesecake
Prep Time: 3 minutes
Cook Time: 12 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 12 Pieces
Print Recipe
Calories: 207kcal

Ingredients

Crust

  • 1 1/2 Cup Almond Flour
  • 1/4 Cup Monkfruit or Sweetener of Choice
  • 1/3 Cup Melted Butter

Cheesecake

  • 12 oz Silken Soft Tofu
  • 1 tbsp Gelatin
  • 3 tbsp Cold Water
  • 1/3 Cup Monkfruit or Sweetener of Choice use 3 tbsp if you prefer it sweeter
  • 8 oz Cream Cheese softened, place in microwave for 10-15 seconds to quicken the process
  • 1/2 tsp Vanilla Extract
  • 1 tsp Lemon Juice

Instructions

  • Gather all the ingredients.
  • Preheat oven to 325F.
  • Pour Gelatin into a small mixing bowl with cold water without mixing. Let it sit for at least 5 minutes to let the Gelatin bloom.
  • In a small mixing bowl, combine Almond Flour, Monkfruit, and melted butter (melted in the microwave). Using a fork, blend well until combined and crumbly.
  • Line a cupcake pan with cupcake liners.
  • Scoop approximately 1 heaping tablespoon of crust mixture into each cupcake liner and press down using the back of a 1/4 cup measuring cup or the back of a tablespoon.
  • Place the cupcake pan into the oven for 12-15 minutes or until slightly browned. Once browned, remove from oven and cool for at least 10 minutes.
  • In the meantime, drain the water from the Silken Soft Tofu and transfer it to a holding plate.
  • Combine all the ingredients for the cheesecake into a food processor: Silken Soft Tofu, Monkfruit, cream cheese, Vanilla Extract, lemon juice and pulse until pudding like texture is achieved (about 15 seconds).
  • Once 5 minutes has passed from 3), microwave Gelatin for 10 seconds to let it warm and liquefy. Add it into the food processor and pulse briefly to mix all the ingredients together.
  • Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each almond tart crust and refrigerate for at least 3-4 hours. Keep refrigerated until ready to serve. Note – I have found that the crust stays crisper kept in the cupcake liners until ready to serve rather than in the fridge on a plate with the liners already removed.

Video

Nutrition

Calories: 207kcal | Carbohydrates: 4g | Protein: 6g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 107mg | Potassium: 52mg | Fiber: 2g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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