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.