This is my own variation of a recipe that I saw in a cook book! I changed it slightly so that it's easier for me to make!Make sure to drain the tofu well. Without decent draining, the cheesecake wouldn't turn out so well. Please adjust the sweetness and the sour flavor of lemon to your liking. If it's too much trouble making the tart crust, you could substitute that by spreading out sliced almonds. Recipe by apricot7

I found a good recipe in a macrobiotic cooking book and rearranged it a bit.When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead.The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well. Recipe by Miyakojika

Remember the lavender extract earlier on? This is what I used the lavender extract for; a low calories cheesecake. If you read the post, this is actually requested by my regular customer. She went out of her way to buy me a slice to taste test and asked if I can replicate it. To be honest, I had failed a couple of times before getting it right. I am glad to say that this is the best version I had made so far.I used my amaretti biscuits method for the base on my first try. It turned out that the taste doesn't really compliment each other very well. For the second try, I decided to use digestive biscuits for the base. It worked! But the flavors profile and texture were not even close to the one which I had. So I began to improvise and this is the final result. When I first tasted the tofu cheesecake, I was mesmerized by the base. I know for sure it is not an ordinary curst. Then the silky smooth cheesecake which is not too overpowering with cheese, but instead, I get a very subtle lavender taste at the back of my mouth aftertaste.My fingers were crossed when I delivered this cake for my customer to try. I am thrilled that she approved! I know this is far from perfect as it is filled with air bubbles, but I am still hesitant about whether or not, should I tap the cake pan to remove the air bubbles before chilling in the fridge. May I should give it a try next time and let you know the result. For now, why not we get started with the recipe?

I had lots of bits of ingredients left over in my fridge, so I mixed them all together and the combination turned out delicious.In Step 2, it felt like too much trouble to set up a double broiler, so I heated the bowl over a heated stovetop from a height of 15-20 cm.Once the bottom of the bowl is warm to the touch, you can move on to the next step. It's a pretty rough estimate.I calculated the calorie count. 1 piece = 75 kcal, 675 kcal total.It was lower than I expected! Recipe by Mizusora Hitomi

After reading a macrobiotic recipe book, I cut out some ingredients, calories and steps and came up with this recipe.I'm breastfeeding at the moment, so avoiding sugar and dairy products.I recommend this for people with food allergies.Of course, you can also make this with store bought cream cheese.Cream cheese has been subbed with tofu, cream with soy milk and eggs with kanten.You can cut out even more calories by substituting sugar for artificial sweeteners such as Lakanto S. Recipe by Amaguriguri

I wanted to eat a healthy treat using firm tofu.I tried various things including soy milk and silken tofu, but firm tofu was the best for a stiff cheese-like texture.I lightly rinsed off the tofu before mixing it into the batter. Since you just mix everything together I don't have any hints.The cake is 348 calories in total. Recipe by gh97923

This is a quick and healthy dessert. In my opinion, firm tofu gives it a richer taste and I like it better.Make sure you blend everything until smooth. You can use firm or silken tofu. Make sure to drain the moisture well. Recipe by nokko.t

I made this cheesecake since I had leftover tofu and plain yogurt in the fridge.Because tofu, yogurt, and honey are enriching, I recommend this recipe to those who are concerned about wrinkles, dry skin, constipation, or coughs! Also good for dieters since the amount of cheese is reduced!It's all about blending the ingredients in a blender to bake. For 18 cm [7.1 in] cake pan. Recipe by Noritama@kusuimun

Soft and creamy low calorie cheesecake

I wanted to eat cheesecake, but the store bought one was high in calories. I tried to make the cheesecake from tofu and yogurt to reduce the calories.My rice cooker's capacity used for this recipe is 3 rice cooker cups (540 ml). I pressed the cooking button twice until cooked. This is not very sweet so serve with jam for the best result. Adjust the amount of sugar to suit your taste. Recipe by mie38

I love cheesecake, but using a lot of cream cheese seems like a waste... and I also worry about the calories... so I composed this cheesecake that uses just a little cream cheese and substitutes the rest with tofu. It also doesn't use oil or eggs!Making the tofu as smooth as possible by mixing is the key point! The texture will be different. When chilling, wrap in aluminum foil. When eating, it's tasty to add jam on top!! Recipe by Kokochi

I referred to user Cafe703's recipe for Dieter's Okara, Tofu, and Kanten Chocolate Cake and user Spain's Healthy Honey Lemon Muffin and Cake with Okara, and since both were delicious, I combined those 2 recipes to make my own snack. I am on a diet right now and I am very much interested in a healthy snack, so I made this snack for myself.You just need to mix all the ingredients in a food processor and bake it, so it really does not have any hints. For four 7.5 cm [3.0 in] round ramekins. Recipe by Tokochan614