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