Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Tofu Cheesecake With Purple Yams [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

If you've ever tried making a tofu cheesecake and failed miserably it's O.K. We've all been there. But we guarantee this recipe will give you the creamiest, richest cheesecake you've ever had and it's super easy. The recipe gets its structure and color from the purple yams and a bit of added staying power from the agar agar and then this gorgeous cake is set atop a crumbly, delicious crust.

Tofu Cheesecake With Purple Yams [Vegan, Gluten-Free]




For the Crust:

  •  4 tablespoons plain peanut butter
  • 1/2 cup gluten-free jumbo oats
  • 3 tablespoons non-dairy milk
  • 1/8 teaspoon Himalayan salt
  • 2 teaspoons xylitol

For the Topping:

  • 14 ounces soft silken tofu
  • 1 cup steamed purple yam cubes
  • 1/8 teaspoon Himalayan salt
  • 1/8 teaspoon vanilla
  • 1 ounce coconut, creamed
  • 3 1/2 tablespoons xylitol
  • 1 1/2 level teaspoons agar-agar powder
  • 2/3 cup non-dairy milk


  1. Combine all crust ingredients in a food processor. Scrape sides whenever necessary. It’s ready when the mixture sticks together.
  2. Press the crust mixture into 6 or 6 1/3-inch spring form cake tin and bake at 350°F for 10 minutes. Let it cool.
  3. In a blender or with immerse blender, process all filling ingredients (except agar-agar and plant-based milk) until they’re smooth.
  4. Mix agar-agar powder with cold milk and bring it to a boil. Stir continuously. Simmer and stir this for 2 minutes. Let it cool a bit.
  5. Stir the mixture into the filling batter and make sure it is incorporated well. Make sure agar-agar won’t stick to the walls of your container or dish. Scrape and blend the mixture again, if necessary. You need to be quick though, as it starts to firm up quickly.
  6. Pour the filling onto crust and shake it a bit.
  7. Cool your tofu cheesecake in the refrigerator for 3 hours. Decorate it as you like before serving it.





Healthy whole foods plant-based desserts and comfort food. Nele is passionate about healthy eating and delicious food. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, Nutriplanet,where related articles and whole food plant-based recipes are published weekly.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Peanut Butter Fig Bars [Vegan, Raw, Gluten-Free]

Peanut Butter Fig Bars [Vegan, Raw, Gluten-Free]

Crispy Curry Tofu Wrap With Homemade Tortillas and Avocado Mayo [Vegan]

Crispy Curry Tofu Wrap With Homemade Tortillas and Avocado Mayo [Vegan]

Chocolate Waffles [Vegan, Gluten-Free]

Artichoke and Walnut Pesto Pie [Vegan]

Artichoke and Walnut Pesto Pie

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Tofu Cheesecake With Purple Yams [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×