Craving a dessert that’s both indulgent and guilt-free? Look no further than this No-Bake Tofu Matcha Cheesecake! It’s a luscious treat that combines the earthiness of matcha with the creaminess of tofu, making it a unique dessert that satisfies your sweet tooth without all the heaviness.
This cheesecake is incredibly simple to whip up, requiring no baking, which means you can enjoy a delicious, chilled dessert without the fuss of turning on the oven. Perfect for warm days or when you want to impress guests with something special!
With its smooth texture and vibrant green color, this No-Bake Tofu Matcha Cheesecake is not only a feast for the taste buds but also a visual delight. It’s a fantastic option for those who follow a plant-based diet or anyone looking to try something different.
A Unique Twist on Cheesecake
This No-Bake Tofu Matcha Cheesecake features a creamy filling made from blended silken tofu, rich matcha powder, and a touch of sweetness, all nestled in a crunchy crust of crushed cookies or nuts. The flavors are harmoniously balanced, offering a refreshing and subtly sweet experience.
The taste is a perfect blend of creamy and earthy, with the matcha providing a slightly bitter yet fragrant note that beautifully complements the sweetness. Each bite is rich yet light, making it the ideal dessert for any occasion.
Ingredients
- 1 cup silken tofu, drained
- 1/2 cup maple syrup or agave nectar
- 1/4 cup matcha powder
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers or nuts (for crust)
- 1/4 cup melted coconut oil (for crust)
- Pinch of salt
Instructions
- Prepare the Crust: In a bowl, combine the crushed graham crackers or nuts with melted coconut oil and a pinch of salt. Mix until well combined, then press the mixture into the bottom of a springform pan to form an even layer.
- Blend the Filling: In a blender or food processor, combine the silken tofu, maple syrup, matcha powder, and vanilla extract. Blend until smooth and creamy, scraping down the sides as needed.
- Assemble the Cheesecake: Pour the matcha filling over the prepared crust in the springform pan. Smooth the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- Serve: Once chilled and firm, carefully remove the cheesecake from the springform pan. Slice and serve chilled, optionally garnishing with extra matcha powder or fresh fruit.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 180kcal
- Fat: 7g
- Protein: 5g
- Carbohydrates: 29g
