Baked Vegan Matcha Tofu Cheesecake Recipe

You may not expect it, but Tofu is the perfect ingredient to create vegan versions of your favourite desserts. It can be whipped up into creamy textures similar to ricotta, or even a wobbly panna cotta, and it brings a lightness to desserts that can be traditionally heavy. This recipe is a fun tofu take on a much-loved classic!

How to make Bonnie Chung's Baked Vegan Matcha Tofu Cheesecake - Sunday Brunch recipe

Baked Vegan Matcha Tofu Cheesecake Recipe

Bonnie Chung
Not only do the matcha swirls add some serious drama, they also provide a little bitterness against the creamy cheesecake body. The tofu makes this melt-in-the-mouth smooth!
4.8 from 5 votes
Prep Time 35 mins
Cook Time 1 hr 5 mins
Resting Time 1 hr
Total Time 2 hrs 40 mins
Course Dessert
Cuisine Vegan
Servings 8 people


For the base

  • 75 g Stick vegan butter
  • 150 g digestive biscuits

For the Filling

  • 500 g Vegan cheese (I like to use Violife)
  • 175 g Caster sugar
  • 1 tbsp Vegan egg replacer powder
  • 1 Vanilla pod split lengthways, seeds scraped out
  • 2 tsp Lemon juice
  • 350 g Soft/Medium Tofu drained for 20 minutes and patted dry
  • 5 tsp Matcha green tea powder


  • Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
  • Oil the base of a 23cm/9 inch springform cake tin and line it with baking paper (parchment paper).
  • Place the biscuits in a sealed bag and crush with a rolling pin to fine crumbs, or simply use a food processor.
    150 g digestive biscuits
  • Melt the vegan butter in a small saucepan and add the biscuit crumbs, stirring to combine. Press into the base of the prepared tin in an even layer, flattening it with your fingers until it is smooth.
    75 g Stick vegan butter
  • Bake in the oven for 10 minutes until golden, then leave to cool.
  • In a large bowl, whip the vegan cheese until smooth and creamy, then beat in the egg replacement powder (make sure you sift it). Add the sugar, vanilla seeds and lemon juice and mix well.
    500 g Vegan cheese, 175 g Caster sugar, 1 tbsp Vegan egg replacer powder, 1 Vanilla pod, 2 tsp Lemon juice
  • Blitz the tofu in a food processor to a hummus-like consistency, then add it to the cream cheese mix.
    350 g Soft/Medium Tofu
  • Spoon about 250g/9oz/1 cup of the mix into another bowl and sift in the matcha powder to avoid lumps. Mix thoroughly until totally smooth.
    5 tsp Matcha green tea powder
  • Pour half the pale tofu mix into the cake tin on the biscuit base to create an even layer
  • Next add blobs of half the matcha mix in a square formation on top.
  • Repeat with the remaining plain tofu mix and then with the remaining matcha mix.
  • To create the marbled pattern, use a knife to run through the top of the green blobs in straight lines.
  • Bake for 10 minutes, then reduce the oven temperature to 160°C fan/ 180°C/350°F/gas mark 4 and bake for a further 45 minutes.
  • Once the cooking is complete, turn the oven off, open the door of the oven and leave the cheesecake inside for 1 hour before serving. Keep it in the refrigerator and enjoy within 3–4 days.


This Baked Matcha Tofu Cheesecake recipe is modified to make it vegan friendly. The original version of this recipe can be found in Bonnie Chung’s Tofu Tasty: Imaginative Tofu Recipes for Every Day (Pavilion Books). Image credit to Yuki Sugiura.
Keyword Bonnie Chung, cake, centerpiece, cheesecake, drama, matcha, sunday brunch, sweet tooth, tofu, tofu tasty cookbook recipe, veganuary recipes
Tried this recipe?Let us know how it was!

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