Vegan Matcha Tofu Cheesecake Recipe

Vegan matcha tofu cheesecake takes its body from blended silken tofu and vegan cream cheese rather than eggs and dairy. The tofu keeps the filling light and helps it set as it bakes, while the matcha brings an earthy, slightly bitter edge that stops the slice tasting flatly sweet. It bakes for about an hour and needs at least four hours in the fridge before you cut it.

The crust is a standard crushed biscuit base with dates and pecans through it, and the topping is whipped coconut cream with more matcha beaten in. Nothing here needs special equipment beyond a blender and a springform tin. It also suits anyone eating a vegan lifestyle who wants a proper baked vegan cheesecake rather than a set-in-the-fridge one.

Vegan Matcha Tofu Cheesecake Recipe

Here is the list of ingredients for you to prepare first in making the Vegan Matcha Tofu Cheesecake Recipe.

MindShift Mentors · 7 nights free

It’s 9pm and you’re not even hungry

The kitchen light goes on anyway. Fifteen minutes of guided audio a night, aimed at the pattern rather than the willpower.

Try 7 nights freeThat’s me, most nights

Ingredients:

For the Crust:

• 1.5 cups crushed graham crackers or digestive biscuits (about 150 g)
• 6 tablespoons vegan butter, melted (about 85 g)
• 1/3 cup coconut sugar (about 65 g)
• 7-10 pitted dates, soaked and drained
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans (about 60 g)

For the Filling:

• 2 (8 oz) packages vegan cream cheese, softened (2 x 225 g)
• 2 (14 oz) packages silken tofu, drained (2 x 400 g)
• 1/2 cup agave nectar (125 ml)
• 2 teaspoons vanilla extract
• 1 teaspoon cornstarch (cornflour)
• 1/2 cup all-purpose flour (plain flour, about 65 g)
• 2 tablespoons matcha powder

For the Topping:

• 1 pint fresh raspberries (about 250 g)
• 2 cans full-fat coconut milk, chilled (2 x 400 ml)
• 1-2 tablespoons matcha powder
• 1/3 cup powdered sugar (icing sugar, about 40 g)
• 2 teaspoons vanilla extract

Note: For a richer, creamier filling, consider using a high-quality vegan cream cheese and silken tofu. Drain the tofu well, because excess water is the main reason a tofu filling stays loose.

Instructions:

Here are the detailed instructions for you to follow in making the Vegan Matcha Tofu Cheesecake Recipe.

Preparing the Crust:

1. Set your oven to 375°F (190°C) and line a 9-inch springform pan (23 cm) with parchment paper.
2. In a food processor, pulse graham crackers until they form fine crumbs.
3. Add melted vegan butter, coconut sugar, pitted dates, cinnamon, and pecans to the crumbs. Pulse until the mixture is well combined.
4. Press the mixture into the prepared pan, ensuring an even layer. Bake for 10-12 minutes, or until golden brown. Let cool completely.

Creating the Filling:

1. In a high-powered blender, combine softened vegan cream cheese, silken tofu, agave nectar, vanilla extract, and matcha powder. Blend until smooth and creamy.
2. Gradually add cornstarch and flour to the blended mixture, blending until just combined.
3. Pour the filling over the cooled crust. Bake for 50-60 minutes, or until the centre is set. Let cool completely before refrigerating.

Making the Coconut Whipped Cream Topping:

1. Chill the cans of full-fat coconut milk overnight.
2. Open the chilled cans and scoop out the solid part into a bowl, leaving the watery liquid behind. Whip with an electric mixer until stiff peaks form.
3. Add powdered sugar, vanilla extract, and matcha powder to the whipped coconut cream. Beat until well combined.
4. Pipe or spread the whipped cream topping over the cooled cheesecake. Garnish with fresh raspberries.

Refrigerate and Serve: Chill the cheesecake for at least 4 hours before serving, or overnight if you can. It slices far more cleanly cold.

Some variations for vegan matcha tofu cheesecake

Crust Variations:

• Cookie Crumble: Use your favourite vegan cookies, such as Oreos, mint chocolate chip, or berry-flavoured cookies, for a flavourful twist.
• Oatmeal Crust: For a lighter option, grind oats into a fine flour and combine with melted vegan butter and a sweetener like maple syrup or coconut sugar.
• Digestive Biscuit Base: Crush vegan digestive biscuits to create a classic, crumbly crust.

Filling Variations:

• Cashew Cream Cheese Filling: Blend equal parts soaked cashews, vegan cream cheese, and silken tofu for a rich and creamy filling.
• Different Flavours: Experiment with different flavourings like vanilla bean paste, lemon zest, or almond extract.
• Chocolate Swirl: Add a rich touch by swirling melted dark chocolate into the filling before baking.

Topping Variations:

• Berry Compote: Create a vibrant and flavourful topping by cooking a mixture of fresh berries (like raspberries, blueberries, and blackberries) with a bit of sugar and lemon juice until thickened.
• Fruit Coulis: Use a variety of fruits, such as strawberries, peaches, or mangoes, to create a delicious fruit sauce.
• Whipped Cream: Top with a dollop of homemade vegan whipped cream for a classic finish.
• Chocolate Ganache: Drizzle a rich chocolate ganache over the cheesecake for a decadent finish.

Remember, the beauty of this Vegan Matcha Tofu recipe is its versatility. Feel free to experiment and create your own variations.

FAQs

What is matcha cheesecake made of?

Matcha cheesecake combines the creamy richness of a traditional cheesecake with the earthy, slightly bitter flavour of matcha green tea powder. It typically consists of a graham cracker or digestive biscuit crust, a creamy filling infused with matcha powder, and sometimes a topping of extra matcha or whipped cream. This version replaces the eggs and dairy with silken tofu and vegan cream cheese.

Which matcha should I use?

Culinary grade matcha is the right choice for baking. It is more robust and less delicate than ceremonial grade, which is meant for drinking and is wasted once it is mixed with sugar and fat. Look for a bright green powder, since a dull, yellowish-brown one is usually old and will taste bitter and hay-like in the filling.

Why did my cheesecake crack?

Cracks come from the filling drying out too fast at the top or cooling too quickly. Take it out when the centre still has a slight wobble rather than waiting until it is firm all over, then let it cool in the switched-off oven with the door ajar for 30 minutes before it goes near the fridge. A topping of whipped coconut cream hides any cracks anyway.

How long does it keep?

Covered in the fridge, about four days. The crust softens after day two, so it is at its best on the first or second day. You can freeze it without the topping for up to two months: chill it fully, slice it, wrap each slice, then thaw overnight in the fridge. Add the coconut cream and raspberries after thawing.

Final Thoughts

That is the whole method for a vegan matcha tofu cheesecake. The two things that matter most are draining the tofu properly and not overbaking the filling, and everything else is flexible.

Don’t be afraid to experiment with different flavours and toppings, whether you prefer a plain matcha flavour or want to add a fruity twist.

Happy baking.

• Matcha Tofu Cheesecake
• Vegan Matcha Tofu Cheesecake