Two of our favourite ingredients in one delicious dessert! The tofu keeps the cheesecake light and airy, while the miso brings a savoury salted caramel like flavour to it that it is just sooooo tasty! A class biscuit crumb keeps it authentic but this is really one for the adventurous foodies who love asian flavours. A perfect, easy, make-ahead dessert that will pique curiosity. Serve with black or green tea to refresh the palate with every bite.

Miso Tofu Cheesecake Recipe - Miso Tasty

For the biscuit base:

  • 150g digestive biscuits
  • 75g of unsalted butter

For the cake filling

  • 350g firm tofu
  • 500g cream cheese
  • 175g sugar
  • 2 large eggs, whisked
  • Vanilla bean pod
  • 2 tsp lemon juice
  • 2 tbsp white miso paste


  1. Preheat the oven to 180°C / 350°F / Gas mark 4.
  2. Grease and line the base of a 23cm/9 inch spring form cake tin.
  3. Place the biscuits in a sealed bag and crush with a rolling pin to fine crumbs.
  4. In a small pan, melt the butter and add the biscuit crumbs.
  5. Stir to combine before placing it in the base of the cake tin, spreading it in an even layer and flattening it with your fingers until it is smooth and flat.
  6. Bake in the oven for 10 minutes until golden then remove and leave to cool while you prepare the filling. Do not turn the oven off.
  7. To make the filling, take the cream cheese and whip it in a bowl until it is smooth and creamy then add the whisked eggs.
  8. Add the sugar, and lemon and mix well scraping down the sides of the bowl frequently to ensure everything is evenly combined.
  9. Add the vanilla bean. To get the vanilla beans out of the vanilla pods cut it in half then use the back of a knife to scrape the inside out.
  10. Push the tofu through a fine sieve and add to the mix.
  11. Finally add the miso paste by mixing some of the tofu mixture with the miso in a small bowl, before adding it back to the main mix.
  12. Give it a little stir and then pour the mixture on to the base and bake for 10 minutes.
  13. Reduce heat to 160°C / 325°F / Gas mark 3 and bake for a further 45 minutes.
  14. Once the cooking is complete, turn the oven off, open the door of the oven and leave it inside for 2-3 hours before chilling overnight in the fridge
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