Silken Tofu Strawberry Cheesecake

This isn’t the first tofu cheesecake recipe on this site, and almost certainly won’t be the last. Making a cheesecake – in inverted commas – using silken tofu is such a genius trick. Rather than using cream or full-fat soft cheese, this scrumptious pudding is a blend of fresh berries and protein-rich silken tofu. Delicious and healthy – what more could you want? It’s also incredibly easy to make. It’s a perfect summer dessert when you have an abundance of local strawberries. You can switch the strawberries for blueberries or blackberries to give you an entirely different flavoured/coloured dessert but the same vibe.


  • 140g / 5 oz dates, chopped and stones removed
  • 80g / 3 oz almonds
  • 30g / 1 oz coconut chips
  • 2 tbsps cocoa powder
  • 2 tsps cocoa nibs
  • 2 tbsps flaxseeds
  • 1/2 tsp salt
  • 30g / 2 1 /2 tbsp coconut oil

Topping Ingredients

  • 400 g / 14 ozĀ  silken tofu, lightly pressed
  • 250g / 10 oz strawberries, washed and hulled
  • 75g / 3/4 cup raw cashews, soaked in hot water for 1/2 hour
  • 3 tbsps maple syrup
  • 1/2 tsp vanilla essence
  • 1/4 tsp salt
  • 1 1/2 – 2 tbsps lemon juice


Add all base ingredients to a blender and mix until the mixture is fully incorporated and in fine chunks. Press into a 10″ cake tin, cover and leave in the fridge to set.

Topping Method

Whizz all the topping ingredients together in a high-speed blender and pour over the base. Leave in the fridge to cool and decorate with strawberry puree* and fresh fruit as desired

*strawberry puree is as simple as pie; gently boil down a handful of fresh strawberries with a splash of water for 10 mins on the stove. Add to blender and wizz up until you have a delicious, sweet, pungent puree suitable to drizzle over ice cream, chocolate brownies and, of course, your wonderful silken tofu strawberry cheesecake.