Mini Tofu Cheesecake

Have a taste of my guilt-free delight Mini Tofu Cheesecake recipe! Crafted with love from wholesome ingredients, this cheesecake combines the goodness of silken tofu, fresh flavors, and a dash of sweetness. It’s a heavenly treat that’s not just delicious but also packed with healthy protein. Join me in the kitchen as we create a dessert that’s both delightful and nutritious!

Tofu cheesecake picked up with a fork showing cross sectional cut.

Why I Love This Recipe

I’m truly excited about my Mini Tofu Cheesecake recipe because it offers a delightful combination of flavors and textures that are not only delicious but also healthy for you! And honesty, how can you beat that! The silky smoothness of silken tofu paired with the homemade buttery tart crust creates a unique and delicious dessert. What makes it even more special is that it’s a healthy, protein-packed treat that’s incredibly simple to prepare, just like my Silken Tofu Matcha Pudding!

This recipe is perfect for those who want to enjoy a creamy, soft cheesecake with a crispy, buttery crust without compromising on natural and wholesome ingredients. If you’re looking for a guilt-free dessert that’s both nutritious and delicious, this is a must-try. Plus, it’s made with the same proven method as my highly-rated Matcha Mousse Mini Cheesecake recipe. So don’t wait, give it a go now and savor every creamy bite!



  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.
  • Sweetener – use your preferred sweetener.
  • Butter – unsalted butter.
  • Silken Soft Tofu – silk tofu used for desserts found at most grocery stores.
  • Gelatin – unflavored Gelatin used to make jelly. Can be found at your local supermarket.
  • Cream Cheese in a block and softened to room temperature.
  • Vanilla Extract – concentrated flavors of Vanilla found in baking section of grocery stores.
  • Lemon Juice – freshly squeeze lemon juice.

🥢 Tofu Note

For the best texture in this recipe, choose soft Silken Tofu; it delivers a silky and creamy consistency. While soft tofu can work, it won’t yield the same level of smoothness.

Essential Kitchen Equipment


Step 1 Start by preparing the crust. Mix flour, sweetener, and melted butter together in a bowl. Once combined, distribute the mixture into a muffin pan lined with cupcake liners and bake at 325°F for 12-15 minutes.

Tart crust in a muffin tray.

Step 2 Meanwhile, in a food processor, blend together tofu, sweetener, cream cheese, vanilla extract, and lemon juice. Introduce the bloomed gelatin and continue to pulse until you achieve a smooth consistency.

Silken tofu cheesecake in a food processor.

Step 3 Once your crust has cooled, pour the tofu blend over each crust in the muffin tray and refrigerate for 3-4 hours, ensuring it sets to a firm texture before serving.

Silken tofu cheesecake in a muffin tray.

🍇 Garnishing Pro Tip

Consider garnishing them with Honey, Nuts, Graham Cracker Crumbs, or Fresh Fruits.

🧁 Serving Pro Tip

To help maintain the texture, Keep In Liners and only remove them when you’re ready to serve.

Pairing Recommendations

Pair this tofu cheesecake with another light and delicate dessert like Matcha Panna Cotta, along with a Hot Matcha Latte for a delightful dessert combination.

Ingredients for tofu cheesecake before baking.

Frequently Asked Questions

Why is tofu healthy for you?

Tofu is considered a healthy option due to its nutritional richness, with protein being its standout feature. Besides its protein content, tofu provides a range of health advantages, such as essential amino acids, minerals, and isoflavones.

Can I make this recipe ahead of time for a special occasion?

Yes, you can make this recipe ahead of time for a special occasion, and they will hold well in the fridge.

What makes this cheesecake a healthier dessert option?

This cheesecake offers a healthier dessert option because it contains less dairy and includes tofu, which is an excellent source of vegetable protein, making it a smart choice for those looking for a dessert with added nutritional value.


Tofu cheesecake served on a blue plate with a raspberry on top.

Storage Tips

To store leftovers, simply cover them and place them in the fridge. They will stay fresh for 7-10 days.

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Watch How To Make It

Tofu cheesecake served on a blue plate with a raspberry on top.

Mini Tofu Cheesecake

Come try this guilt-free delight with my Tofu Cheesecake, a creamy, protein-packed dessert you'll love!
5 from 11 votes
Course: Dessert
Cuisine: Asian Fusion
Keyword: silken tofu cheesecake, 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





  • Gather all the ingredients.
    Ingredients for silken tofu cheesecake.
  • Preheat oven to 325F.
    Oven being preheated to 350F.
  • In a small mixing bowl, combine flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined and crumbly.
    Tart crust in a mixing bowl.
  • Line muffin tray with liners and 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.
    Tart crust in a muffin tray.
  • 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.
    Tart crust being baked.
  • 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.
    Gelatin in a mixing bowl.
  • In the meantime, drain the water from the Silken Soft Tofu and transfer it to a holding plate.
    Silken tofu.
  • Combine all the ingredients for the cheesecake into a food processor: Silken Soft Tofu, sweetener, cream cheese, Vanilla Extract, lemon juice and pulse until pudding like texture is achieved (about 15 seconds).
    Silken tofu in a food processor.
  • Microwave bloomed 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.
    Silken tofu cheesecake in a food processor.
  • Scoop approximately 2 tablespoons of cheesecake mixture (or pipe) on top of each 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.
    Silken tofu cheesecake in a muffin tray.


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
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