Tofu Cheesecake

Food and nutrition


Preparation:10 minutes

Cooking:25 minutes
Published on 31 January 2019
by Isabelle Huot


60 mL (¼ cup) graham cracker crumbs

15 mL (1 tbsp.) melted butter, cooled

45 mL (3 tbsp.) silky tofu

60 mL (¼ cup) light cream cheese

30 mL (2 tbsp.) honey

5 mL (1 tsp.) vanilla

1 egg

A few raspberries

Nutritional Values

Calories:120 cal
Total lipids:5 g
Total carbohydrates:14 g
Proteins:5 g


  • Preheat the oven to 180 °C (350 °F).
  • Mix the graham cracker crumbs and melted butter in a bowl until the texture is lumpy. Divide the mixture into four paper muffin cups and flatten with the back of a spoon.
  • In a bowl, whisk the tofu, cream cheese, honey, vanilla, and egg until the mixture is smooth and uniform.
  • Pour over the crumb base.
  • Bake for around 20 minutes or until the cakes are lightly puffy and golden.
  • Serve with a few raspberries.
Isabelle Huot
Doctor in nutrition, spokesperson for the Kilo Cardio weight loss program
Kilo Cardio
Énergie Cardio's Kilo Cardio weight loss program handbook, by Isabelle Huot, Josée Lavigueur et Guy Bourgeois.