



Ingredients:
For the cake:
- 250g cream cheese
- 200g icing sugar
- 300g silken tofu (remove all the water in the packaging, and use a kitchen towel to further soak up any tofu’s remaining water content)
- 250g plain yogurt
- 70ml milk
- 14g gelatin powder
- 70ml room temperature water
- 1 tsp vanilla
For the base:
- 60g coconut oil
- 320g mixed nuts (I used pecans, almonds, and macadamia)
Instructions:
For the coconut mixed nuts base:
- Line an 8-inch cake pan with parchment paper. Set aside.
- Ground the nuts in a food processor or blender into a semi-fine texture with some crunch left.
- Â Add the coconut oil. Mix well.
- Evenly distribute the mixture on the bottom of the pan and press with a spoon until the base is even and firm. Set aside.
For the cheesecake:
- Using an electric mixer or a whisk, cream icing sugar and cream cheese in a mixing bowl until the mixture becomes completely smooth and pale.
- Add tofu, yogurt, milk, and vanilla. Mix well.
- Remove any lumps in the mixture by pressing it through a sieve into another bowl. Â
*as the mixture is quite thick at this point, you may need a spoon to help press it through* - Mix gelatin powder with water in a small bowl. Slowly melt the gelatin by placing the bowl in a hot water bath; alternatively, you can microwave the gelatin-water mixture for 15-20 seconds.
- Add the gelatin-water mixture to the sifted cake batter. Stir well.
- Carefully pour the batter into the pan over the base. Let the cake set in the fridge for at least 3 hours.
- Remove the cake from the pan. Sprinkle sifted matcha powder generously on the cake. Enjoy!
4 comments
looks yummy!
Thank you! Try making it for yourself too!! 🙂
I have shared the cake with my colleages. All of them loved it. They said it was soft , refreshing and very delicious.
Thanks! I’m glad that they enjoyed the cake 😀