Baked Tofu Cheesecake Recipe (No Crust)
This simple recipe for Tofu Cheesecake will take less than 10 minutes to prepare and only five ingredients. I’m sure you will love this delicious treat!
Looking for easy baking recipes? Try my Vegan Dried Fig Cake, Vegan Apple Cake, and Vegan Matcha Cookies!
You can make this delicious and straightforward Tofu Cheesecake recipe with just five ingredients!
This recipe is such a breeze! You’ll not have to worry about tricky crusts or complicated baking methods, and you mix up the ingredients one by one and bake in your oven.
- This recipe is for you if:
- You love baked cheesecake.
- You want to know how to make baked cheesecake with tofu.
- You are looking for easy cheesecake recipe.
Let me show how easy these steps are in the following. Let’s get started!
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Cream Cheese
- Egg
- Tofu: Silken tofu (soft tofu) is preferred as it’s smooth, but you can also use firm tofu.
- Sugar: Any sugar is ok, like brown sugar and coconut sugar.
- All-purpose flour: All-purpose flour: You can use any flour. If you want it gluten-free, you can use rice flour.
🔪Instructions
Let me show you how to make it. You can also watch this recipe video.
Before starting, bring cream cheese to room temperature, preheat an oven to 170C/338F, and set parchment paper in a cake pan.
- Put cream cheese in a large bowl and whisk until smooth.
- Add egg and whisk until smooth.
- Add tofu and whisk until smooth.
- Add sugar and whisk until smooth.
- Add flour and whisk until smooth.
- Pour the mixture into the pan and bake at 170C/338F for 45 minutes.
Here you go! Look at this delicious golden brown cheesecake!
Please take out your cheesecake from the oven and let it cool on a wire rack. When it’s cool enough, cover it and transfer it into the fridge.
You can eat it right away, but the best thing is to let it sit overnight in the fridge and eat it the next day!
Storage
Keep it in the fridge, and it will last for five days.
Helpful Tips
- If you like an extra smooth texture, make tofu cream using a food processor or high-speed blender before adding it to a large bowl.
- The texture is soft and light, but if you add lemon juice at the end, it will help make it richer.
- A little bit of vanilla extract will add that sweet flavor.
Variations
It would be fun to try out some of these variations!
- Matcha Tofu Baked Cheesecake: Add 1 tsp matcha powder
- Chocolate Tofu Baked Cheesecake: Add 100g, Dark Chocolate
- Strawberry Tofu Baked Cheesecake: Add 3 Tbsp strawberries puree
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Baked Tofu Cheesecake Recipe (No Crust)
Print Pin SaveIngredients
- 7 oz Cream Cheese, 200g
- 1 Egg
- 5.3 oz Tofu, 150g
- 4 Tbsp Sugar, 40g
- 3 Tbsp All-purpose flour, 30g
Instructions
- Prep: Bring cream cheese to room temperature. Preheat an oven to 170C/338F. Set parchment paper in a cake pan.
- Cream cheese: Put cream cheese in a large bowl and whisk it until smooth.
- Remaining ingredients: Add eggs, tofu, sugar, and flour one by one and whisk until smooth.
- Bake: Pour the batter into the cake pan and bake at 170C/338F for 45 minutes.
Video
Notes
- Equipment: Cake pan (18cm/7 inch), whisk, mixing bowl, parchment paper.
- Substitute: You can substitute all-purpose flour with rice flour. I use silken tofu as it’s smooth, but you can also use firm tofu.
- Storage: 5 days in the fridge.
- If you like extra smooth texture, make tofu cream using a food processor before adding it into a mixing bowl.
- I used a square cake pan, but you can use either a round cake pan or a loaf pan.
