Delicious and beautifully pink vegan tofu cheesecake with purple sweet potato. Furthermore, the recipes is gluten-free, refined sugar free, oil-free, and dairy-free.
I have made tofu cheesecake before, both baked and no-bake version. This beautiful pink cake is actually a hybrid of my Vegan Baked Cheesecake and Vegan Tofu Cheesecake (see below under Related Posts).
Make sure to watch tutorial video further down!
Like many of my recipes before, also this one was born out of necessity. As it happened, I needed to make tofu cheesecake and surprisingly had one beautiful purple sweet potato in hand as well. So, I thought of my no-bake tofu cheesecake with silken tofu. However, I only had hard tofu in my fridge, which I always prefer to eat cooked or baked. As a result, I thought why not combine the two recipes and I’m so glad I did! The outcome was just amazing!
I brought this newly developed tofu cheesecake to my mom’s to celebrate my kid’s first day at school and everybody loved it. Needless to say, my healthy chocolate sauce only improved the yumminess of the cake.
Where does the beautiful pink colour come from, you might ask? Well, lemon juice works magic here! Apparently it creates this amazing pink when coming in contact with purple sweet potato. My mouth was literally wide open when I saw it the first time – so admirable it was!
Moreover, the consistency of my tofu cheesecake really reminds of the traditional ricotta cheesecake. So, it’d be a safe bet to offer it to conventional eaters.
Finally, there really shouldn’t be many people out there who couldn’t have my tofu cheesecake as it is vegan, plant-based, dairy-free, refined sugar free, gluten-free, oil-free and Candida diet friendly. Only people with nut and soy allergies would be left out.
Please tag me in social media whenever you try one of my recipes and leave me a comment bellow if you have any questions! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
Tofu Cheesecake with Purple Sweet Potato
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
Delicious and healthy vegan baked tofu cheesecake with purple sweet potato. Perfect for fall festivities!
Soak time: 4 hours
Ingredients
CRUST
- ½ cup (45g, 1.6oz) walnuts, soak
- 1 tbsp. (16g, 0.6oz) peanut butter (without additives, see tips)
- ⅛ tsp. Himalayan salt
- 1 tbsp. carob powder
- 1 tsp. cacao powder
- 15g (0.5oz) gluten-free jumbo oats
- 15g (0.5oz) oat bran (see tips)
- 1 tsp. xylitol or erythritol (date sugar for Plantricious version)
- 1 tsp. cinnamon
- 2 tbsps. unsweetened plant milk
FILLING
- 250g (8.8oz) hard tofu
- 1 smaller (about 157g, 5.5oz unpeeled) purple sweet potato, peel and steam
- ¼ tsp. Himalayan salt
- 3 tbsps. xylitol or erythritol (date sugar for Plantricious version)
- 140g (5oz) unsweetened plant milk (see tips)
- 2 tbsps. lemon juice
- 1 tbsp. psyllium husk
Instructions
- Soak walnuts for at least 4 hours. Then rinse and drain.
- Add all crust ingredients in a small processor and process until homogeneous batter forms.
- Press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
- While the crust is baking, peel purple sweet potato and cut into cubes. Next, steam for 7 minutes.
- In a blender or with immerse blender process all filling ingredients (except psyllium husk) until smooth. Now, blend in psyllium husk.
- Pour the filling onto crust and bake in 175°C (350°F) oven for 50 minutes until the cake’s surface starts to crack.
- Let the cake cool. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.
Notes
Garnish with berries and my Healthy Chocolate Sauce.
One slice has 5 GL points (given that you use xylitol or erythritol as sweetener).
Nutritional info does not include garnishes and is calculated with oat milk and date sugar.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Method: Baking
Nutrition
- Serving Size: ⅛ of the recipe
- Calories: 165.7 kcal
- Sodium: 132.3mg
- Fat: 8.1g
- Saturated Fat: 1.1g
- Carbohydrates: 14.2g
- Fiber: 3.3g
- Protein: 7.9g
Tips on my tofu cheesecake recipe:
- In case you are allergic to peanuts, use any other nut butter without additives.
- Instead of oat bran and jumbo oats’ mixture you can use only the one or the other.
- I used unsweetened oat milk in crust and in filling. Should you use unsweetened, but naturally NOT sweet plant milk (quinoa, millet, hazelnut, almond, soy etc.), add more xylitol or other sweetener of choice.
Hi Nele. Your cake is beautiful. BUT, we don’t have purple sweet potatoes where I live so I don’t know if the only difference between them and regular sweet potatoes is the color or if they are also different in texture and taste. So, can I use a regular sweet potato? I know it means I lose the gorgeous pink but will the flavor be the same?
Also – are you using whole psyllium husk or powder? (I only have powder.)
Thanks!
Hi Caren!
Thank you!
You can use regular sweet potato and just a bit of wild blueberries (2 tbsps. is enough) for purple colour. It works equally well. I’m not sure whether lemon juice would make it pink though… However, you’d have it purple then 🙂 I’ve used the same trick for https://www.nutriplanet.org/2017/05/vegan-tofu-cheesecake/
I used husks. I suggest you use the same weight. 1 tbsp. of husks weighs 5 grams, so use the same amount of powder, i.e. 5 grams.
Happy baking!
Thank you so much!
You’re welcome!