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Lemon Tofu Cheesecake Bites

Servings: 15 bites
Author: Yummy Addiction

Ingredients

For The Crust:

  • 20 Oreos
  • 4 tablespoons unsalted butter , melted

For The Filling:

  • 12 oz. (340g) firm silken tofu (typically one package)
  • 1 tablespoon lemon juice
  • 1/3 cup whipping cream
  • 2 1/2 teaspoons gelatin powder
  • 8 oz. (225g) mascarpone cheese , at room temperature
  • 2/3 cup icing sugar
  • 1 teaspoon vanilla extract

For The Lemon Curd:

  • 2 large eggs
  • 3 tablespoons honey
  • 1/4 cup lemon juice
  • zest from 1 lemon
  • 3 tablespoons unsalted butter

For The Topping:

  • fresh raspberries
  • icing sugar , for dusting

Instructions

The crust:

  • In a food processor, pulse whole Oreos until they become crumbs. Add in melted butter and pulse until moistened. Line two cupcake pans with 15 paper liners. Press an even amount of Oreo crust into the bottom of each liner. Press down the crust with the back of a spoon. Refrigerate while preparing the filling.

The filling:

  • Drain out the water from the tofu. Put the tofu and lemon juice into a food processor and blend until smooth. Set aside.
  • Mix the mascarpone cheese, icing sugar, and vanilla extract in a big bowl using a spatula. Fold in the tofu mixture until incorporated.
  • Heat whipping cream in double boiler over medium heat, until cream is warm to the touch, but not hot. Add gelatin powder and stir until it has dissolved. Remove from the heat. Fold in whipping cream mixture into the mascarpone cheese mixture until incorporated. Divide cheesecake mixture among cupcake cups, filling each cup 2/3 full. Cover with plastic wrap and place in the refrigerator.

The lemon curd:

  • Whisk together the eggs and honey in a saucepan over low heat until combined. Whisk in the lemon juice, zest and butter. Whisk continually over medium heat until the mixture thickens. Remove from the heat and cool slightly. Strain the curd with a strainer to make sure there are no lumps in the lemon curd. Then let it cool completely at room temperature.
  • Spread the curd evenly over cheesecakes. Top with raspberries. Transfer to the fridge and refrigerate for at least 4 hours or overnight for best results. Dust with icing sugar before serving, if desired.