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Silken Tofu Cheesecake

Based on my love for rich, baked cheesecake- this is a simple gluten-free and plant-based alternative. There’s minimal sugar, and it’s unrefined, making this a cool anytime snack or a dessert, depending on what it’s paired with.


Don’t have a spring-form pan? No problem- line a cake pan with parchment paper. A blender or immersion blender will work instead of a food processor. This recipe is also Toaster/Convection Oven Friendly. 

Recipe Yield: 1  9-inch cake



  • 1 Box of Gluten Free Graham Crackers 

  • ¼ Cup and 3 Tbsp of Coconut Oil, melted

  • 1 Tbsp Ground Cinnamon


  • 6 oz Extra Firm Silken Tofu
    Silken texture blends into a creamy texture with ease, hence the name. The firmness of the tofu will predict the density of the custard when it sets; if you like it thick, extra-firm works.

  • ½ Cup of Unrefined Coconut Sugar
    (If allergic, Monkfruit Sweetener or Brown Sugar works)

  • ¼ Tsp Turmeric (for color)

  • Fresh Ginger Root

  • 1 Tbsp Agar Agar Powder 
    (sub for 2 Tbsp of Cornstarch)
    This is an inexpensive vegetable based gelatin that gives the cake a nice custard texture.


  • 2 Tbsp Vanilla Extract
    (Can be subbed for other flavors, per your taste)

  • 1 Tsp Lemon Extract

  • 4 Tbsp Plant-Based yogurt or MilK 
    I used plain cashew yogurt, but you can sub a flavored product for extra "jazz" ie. lemon, key lime, strawberry… get creative.

  • ½ Tsp Salt

  • 1 Tbsp Apple Cider Vinegar

  • A Dash of Nutmeg

  • 1 Tbsp Baking Powder


Line a  springform or cake pan with parchment paper (NOT WAX PAPER THERE’S A DIFFERENCE) and preheat your oven to 350℉. 


Crush graham crackers using your hands, a rolling pin, a heavy object (like a canned good), or food processor/blender until they are a semi-fine crumb. If you like a rustic crust, keep the grind coarse.


Dump the crumbs into the pan and slowly pour over the melted coconut oil, making sure to fully coat all of the crumbs evenly. Spread the crust mixture making sure the surface of the panis completely covered evenly and packed tight.


Put the pan in the freezer for 20-30 minutes to let the crust set while you make the filling.


Drain the water off of your silken tofu; add it to your food processor with the yogurt or milk. Depending on the size of your blender/processor, you may have to add the ingredients in parts to ensure it blends easily.


Once creamy, add the sugar. Grate in your fresh ginger- you only need a pinch. Continue to add in your spices, extracts, vinegar, agar agar (or cornstarch), and baking powder. 


Once your batter is well-mixed, spread it over your chilled crust. Make sure that it’s level so that it doesn’t crack while baking. 


Bake for 30-40 minutes. The cake is fully cooked when it separates from the parchment around the edges, and it starts to lightly brown.


Let the cake rest out of the oven, uncovered, for an hour. Then chill it in the refrigerator for at least 90 minutes before serving, but overnight is ideal.


Serve alone, or top with a jam, sauce, or fresh fruit. Enjoy!  

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