Free Australia Shipping over $100


Your Cart is Empty

March 14, 2016 2 min read

Matcha Tofu Cheesecake, high in protein, silky, smooth, and lighter cake made with matcha green tea and tofu

Happy Matcha Monday!

A new week starts and a new Matcha recipe awaits. Today we are having a unique dessert recipe: Matcha Tofu Cheesecake by Christina Nyanamani from @cakecharisma88.

Christina is a self-taught home-baker and freelance baking instructor. She loves to experiment with different kinds of ingredients, incorporating them into her creations.

She created her own IG account in September last year and has received the immense amount of love and support, which motivates her a lot to share her creations with others.

For today’s Matcha Green Tea cheesecake recipe, Christina incorporates tofu to create that silkiness and smoothness you expect from a cheesecake. The tofu also makes the cheesecake lighter, healthier and rich in protein.

Tofu has been a super popular substitute for egg and dairy in lots of vegan baking, due to its rich protein content. In this recipe, Christina still uses cream cheese in addition to tofu. It’s the first step for cutting down your dairy intake. But if you want to go for dairy-free, you can substitute it entirely with tofu.

Anyways, let’s check out the recipe and get baking!

Matcha Green Tea Tofu Cheesecake


  • 65g digestive biscuits (crumbled)
  • 55g melted butter
  • 185g pressed Japanese Momen Tofu
  • 10g gelatine powder
  • 1 ¼ tsp Matcha powder
  • 155g cream cheese (room temperature)
  • 125g sour cream/yoghurt
  • 35g soy milk/fresh milk
  • 65g icing sugar
  • ¼ tsp vanilla extract


  1. Line & grease a 6" springform pan (or aluminium foil pans)
  2. Mix well biscuit crumbs & melted butter until combined to make crust
  3. Press the crust on the base of pan evenly & refrigerate
  4. Wrap tofu with cheesecloth to squeeze out excess water .
  5. Soak gelatin powder in 45 g water for 5 min to bloom
  6. Mix matcha with 3 ¼ tbsp hot water.
  7. Blend tofu, cream cheese, sour cream, milk, sugar & vanilla extract till smooth and creamy
  8. Microwave gelatin mixture for about 5-10sec to melt
  9. Add gelatin mixture to tofu-cream cheese mixture
  10. Set aside ¼ of the tofu-cream cheese mixture in a different bowl
  11. Blend well matcha mixture into that portion until getting an uniform green mixture
  12. Spread green-tea mixture and tofu mixture on the crust alternating according to preference
  13. Swirl a knife in circular motion to create marbling effect on the cake
  14. Refrigerate cake for at least 4 hours and Enjoy!!!

Matcha Tofu Whole Cheesecake with biscuit crust. Delicious, creamy, light cheesecake for weight loss

Ta-da! A delicious Matcha Tofu Cheesecake that tastes scrumptious and can be stored in the fridge for a week.


Love this post? If yes, please don’t forget to:


Let customers speak for us

1298 reviews
A perfect bowl to enjoy my Matcha

Very cute, elegant white bowl to enjoy a nice Matcha. The flat bottom makes the whisking easy and smooth. The irregular design gives it aute artisanal look.

Tea review

Delicious and high quality

Favourite matcha

I’ve tried numerous brands of matcha and this one by far is the best tasting one. Very smooth matcha flavour without any bitterness. I drink it every single day and couldn’t be happier about the quality.

Organic Ceremonial Grade Matcha Powder - 100g Bag

Happy customer

I’m new to green tea and was recommended your particular tea. It certainly lives up to its reputation, and I now love to savour a small cup every day. Thanks for your prompt service and your helpful tips. They inspired me to try a few new ideas. All the best and, again, many thanks. Sal B