Recipe: Tofu Cheesecake


This gorgeous looking masterpiece is a no-bake vegan cheesecake made from tofu. The three layers are simple! Blueberry... coconut & white chocolate... all on a bed of crushed hobnobs. It was an interesting experiment of ours which resulted in an epic recipe. Of course you don't have to but a smart touch is to serve them in glasses, like we have.


For The Base

  • 150 g hobnobs
  • 50 g coconut oil
  • 1 tbsp lemon zest

For The Cheesecake Mix

  • 50 ml lemon juice
  • 500 g silken tofu
  • 300 ml coconut milk
  • 100 g vegan white chocolate, melted
  • 50 g caster sugar
  • 75 g blueberries

To Decorate

  • 1 small handful candied lemon peel
  • 1 handful fresh blueberries
  • 1 handful coconut flakes
  • 2 sprigs mint
Make the Base

Step 1

Make The Base

Blitz the biscuits to a fine crumb. Stir in the coconut oil and the lemon zest. Spoon the mix into the bottom of 8 glasses of your choice. Chill in the fridge for 30 minutes.

Make the Cheesecake Mixes

Step 2

Make The Cheesecake Mixes

Add the lemon juice mix to a food processor with the tofu, coconut milk, melted white chocolate and caster sugar. Blend to a smooth mix. Throw the blueberries into a small saucepan and heat for 10 minutes until they’re releasing their juices then blitz until smooth. Fold the blueberries into 1 third of the cheesecake mix.

Layer the Cheesecake

Step 3

Layer The Cheesecake

Spoon the white cheesecake mix onto the base, sprinkle a little more crumb over the top and spoon a thin layer of the blueberry mix. Add a little more crumb and finish with a layer of the white mix. Chill in the fridge for a few hours.


Step 4


Decorate with a little more of the biscuit base, candied lemon peel, blueberries, coconut flakes and fresh mint leaves. Serves 8.

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