Vegan Matcha Tofu Cheesecake Recipe

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You might have tried different recipes of vegan tofu cheesecakes before. However, this matcha-based cheesecake is a unique recipe that comes with fresh flavors and beautiful colors. In this vegan version, you are going to use only plant-based products and very little sugar. Thanks to the absence of fattening ingredients like butter, cheese and whipped cream, the vegan matcha tofu cheesecake is a healthy and tasty version that you must try at home.

It takes only a few minutes to bake, if you have all the ingredients. Yes, it needs at least an hour in the refrigerator to set well, but preparing it takes only a few minutes. If you don’t know what matcha is, it is a type of green tea. Matcha is made from the powder got from grinding the young tea leaves and dispersing the powder in hot water.

Unlike other forms of green tea, you consume the leaves fully in matcha tea. Since matcha tea leaves are rich in antioxidants, they help protect the body against oxidative stress. Regular consumption of matcha can also reduce your risk against severe ailments like heart diseases, Type 2 diabetes and more.

Thanks to the benefit of matcha, it is now being used to prepare many vegan dishes. So, here is an interesting recipe using the flavors of tofu and matcha to make a delicious cheesecake.

Ingredients needed for making Vegan Matcha Tofu Cheesecake

The ingredients and the processes for the cheesecake are mentioned in three stages – for the base, for the filling of the cake and the topping.

For the base of the cheesecake

  • Crushed graham crackers – 1.5 cups
  • Vegan Butter – 6 tablespoons
  • Coconut Sugar – 1/3 cups
  • Dates – 7 to 10
  • Cinnamon – 1 teaspoon
  • Pecan Nuts – ½ cup

For the filling of the cake

  • Vegan Cream Cheese – 2 packets (of 8 ounces each)
  • Soft, Silky Tofu – 2 packets (of 14 ounces each)
  • Agave Nectar – ½ cup
  • Vanilla Extract – 2 teaspoons
  • Corn Starch – 1 teaspoon
  • Flour – ½ cup
  • Matcha Powder – 2 tablespoons

For the topping of the cake

  • Raspberries – 1 small carton
  • Coconut Milk – 2 cans
  • Matcha Powder – 1 or 2 spoons
  • Powdered Sugar – 1/3 cups
  • Vanilla Extract – 2 teaspoons

Process of making the Vegan Matcha Tofu Cheesecake

Before proceeding to make the cheesecake at home, preheat the oven to 375 degrees F. Also, please get the parchment paper arranged on a pan.

For making the crust

  • In a food processor, mix the graham crackers and blend well, until they are ground well. Keep blending until the crackers get converted into very small pieces.
  • To this mixture, add the other ingredients for the crust. These include vegan butter, coconut sugar, dates, pecan nuts and vanilla extract. Mix the contents, but don’t over stir them.
  • Pour this mixture on a pan and press well with the backside of a spoon. You can keep the mixture in the fridge for 30 minutes to get set. Alternatively, you can also bake the mixture in the oven for 10 minutes. After 10 minutes, please take out the crust and allow it to cool down.

For the filling of the cake

  • Mix all the ingredients for the filling in a food processor. These will include vegan cream cheese, silken tofu, agave nectar, matcha powder and vanilla extract. Blend the contents well until the mixture turns thick, fluffy and creamy.
  • Once the mixture turns cream, add corn starch and flour little by little and blend with less speed. Slowly add the entire corn starch and flour and blend to incorporate the contents well.
  • Pour this mixture into the spring-form pan, which already has the crust ready. Bake the contents for 50 to 60 minutes.
  • After an hour, take the cheesecake out and allow it to cool at room temperature for another hour.

For the topping

  • Add the full-fat coconut milk and whip well in a bowl until the mixture increases in volume and starts turning thick.
  • Add the powdered sugar, vanilla extract and matcha powder to the coconut milk and whip all the contents well.
  • Put the whipped contents on the piping tube and pipe all over the cheesecake generously. Arrange a few raspberries on top to complete the dressing.

Some variations you can try in this recipe

  • To make the crust, you can use any vegan dark chocolate cookies like Oreo sandwich cookies to get the flavor you want. You can also choose mint or berry-flavored cookies to make your vegan matcha tofu cheesecake dominating with different flavors. You can also use powdered vegan digestive biscuits to make the cake’s base.
  • For a healthier version of the vegan matcha tofu cheesecake, you can grind some oats and use this flour as the base of the cake. You can then add coconut sugar and vegan butter to this oats flour set the crust well.
  • When making the filling, you can blend equal quantities of cashew (soaked overnight or soaked for 3 to 4 hours at least) with vegan cream cheese and tofu to get a thick and fluffy filling. Please ensure that the ratio of cashew, vegan cream cheese and tofu is 1:1:1, whenever you make this cake.
  • Instead of arranging the topping of the cheesecake with only raspberries, you can spread a layer of berry compote to add to the cake’s look, color, and taste. To make the berry compote, you should take equal quantities (about 100g) of blueberries, raspberries, cranberries and other berries of your choice. In a pan, add some cold water and all the berries. Allow the mixture to boil well. Now add 2 to 3 tablespoons of caster sugar in the mix and keep the mixture on low flame, until it turns thick and sticky. Please switch off the flame, and allow it to cool, so that it thickens more. Using a spoon, pour this thickened paste on the top of the cake to allow the juices to drip on the sides.
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