Tofu Cheesecake (oil & egg free)

Adding silken tofu is a magical twist to the classic cheesecake. This recipe doesn’t require baking, simply chill it in the fridge. The filling is silky smooth thanks to the blended tofu and cream cheese, and the bottom is classic Biscoff biscuit crust. You can add a finishing touch to it, for example, sprinkle some coconut rasps on top giving it a gorgeous all-white appearance.

The best thing is, this recipe requires no oven, no eggs, and no oil, making it absolutely easy on any occasion.

📝 Ingredients (6-inch round pan) 

Crust

1. 90g Biscoff biscuits
2. 30g butter, melted

Cheesecake Filling

1. 180g silken tofu, boiled
2. 200g cream cheese
3. 120ml heavy cream
4. 20g sugar
5. 30g white chocolate, melted
6. 30ml warm milk
7. 7–8g gelatin 

Topping

1. 120g heavy cream
2. 8g sugar
3. coconut rasp

🥣 Instructions (video here)

• Step 1: Prepare the biscuit crust

Crush the Biscoff biscuits into fine crumbs. Mix the crumbs with melted butter evenly and press the mixture firmly into the bottom of the baking pan to form the crust. Place the pan in the refrigerator for 15 minutes to firm the crust.

• Step 2: Prepare the gelatin

Put gelatin into the cold water first to soften it and then add it to the warm milk.

• Step 3: Boil the tofu

Cut tofu in smaller pieces and boil them for 3 minutes, then drain well.

• Step 4: Blend the filling

Add the boiled tofu, cream cheese, melted white chocolate, and the gelatin mixture into a hand blender. You can also use a whisk. Blend until the mixture becomes completely smooth and creamy.

• Step 5: Whip the cream and combine with the tofu mixture

Whip the heavy cream with sugar until it reaches a yogurt-like consistency (slightly thick but still soft). Gently fold the whipped cream into the tofu mixture until evenly combined.

• Step 6: Chill the cheesecake

Pour the mixture into the pan with biscuit crust. Refrigerate for 6–8 hours, or until the cheesecake is fully set.

• Step 7: Make the topping

Whip the heavy cream with sugar until soft and slightly thickened but still spreadable. Pour or spread it on the top.

• Step 8: Finishing

Sprinkle coconut rasp over the top. It will look like delicate snow on the cake.

It’s ready to slice and serve!

✨ Tips for Success

• Use silken tofu

Silken tofu gives the cheesecake smooth and creamy texture.

• Blend thoroughly

Blending well ensures the cake body becomes perfectly silky.

• Chill overnight if possible

For the best texture and clean slices, chilling overnight works even better than 6 hours.

❓ Common questions

• Does tofu cheesecake taste like tofu?

Not strongly. Silken tofu has a mild flavor and becomes very neutral when blended with cream cheese and white chocolate.

• Why do we boil the tofu?

Boiling the tofu briefly helps reduce the bean-like smell and improves the flavor.

• Can I make this cheesecake ahead of time?

Yes. This dessert is perfect for preparing a day in advance since it needs several hours to chill.

• How long can it stay in the fridge?

The cheesecake can be stored in the refrigerator for up to 3 days in an airtight container.

🎥 Follow me on social media for more trusted recipes and tips

For daily or creative baking inspirations, quick tips, and behind-the-scenes content, follow me on below channels:

Instagram: mybakingwonderland

YouTube: mybakingwonderland

Tiktok: mybakingwonderland