Tag Archives: Cheesecake

Strawberry Jelly Tofu Cheese Cake (Low-Calorie) – Christmas


Can you believe that this was made up of tofu?


This cheesecake is low in calories compared to the conventional ones. The cheese layer was mainly made up of cream cheese, tofu and yogurt. No heavy cream was added.

In fact, I actually made it using natural sweetener called Stevia! I will talk to you guys about it very soon as it is my ongoing project I have been working on. Meanwhile, let’s head back to this recipe. ^^


It is great for vegetarians too as I had used agar agar powder instead of gelatin. It is light and refreshing, yet somehow creamy. I really love this dessert especially after a heavy meal or dinner. It makes a great light cheesecake for night guest too!

Strawberry Jelly Tofu Cheesecake
Serves 8
A low-calorie cheesecake so light so refreshing yet so creamy. Makes one 8.5 inch round cake using springform pan
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  1. (8 oz.) 250 grams of digestive biscuit
  2. (1/4 cup) 60 grams of unsalted butter, softened
  3. 1/4 tsp of salt
Cheesecake Layer
  1. (1 cup) 250 grams of cream cheese, room temp
  2. (1 cup) 250 grams of natural greek yogurt, room temp
  3. (7.5 oz.) 200 grams of firm tofu (Tau Kwa)
  4. (3/4 cup) 185 grams of fine white sugar
  5. (1/4 cup) 65 ml of milk
  6. 1 tbsp. of lemon juice
  7. 1 tsp. of vanilla extract
  8. (1/2 cup) 125 ml of water
  9. 2 tsp. of agar agar powder
  10. 8 strawberries, sliced if desired
Strawberry Jelly Layer
  1. 1 1/2 tsp. of agar agar powder
  2. (7 oz.) 200 grams of strawberry, sliced
  3. (1 1/2 cup) 375ml of water
  4. (1/3 cup) 80 grams of sugar
To make the crust
  1. Blitz digestive biscuit, softened butter and salt together. If crushing in the ziplock bag, melt butter instead.
  2. Transfer into a 8.5 inch spring form pan lined with parchment paper.
  3. Use the back of something flat and press firmly. You may use your hands to press down too.
  4. Set aside in the fridge while you make your cheesecake.
To make your cheesecake layer
  1. Make sure that everything is in room temperature so that the agar agar can be well mix into it later.
  2. In your food processor, blend greek yogurt, Tau Kwa, cream cheese, sugar, milk, vanilla extract, and lemon juice until smooth. Leave it inside while you dissolve your agar agar.
  3. In your saucepan, dissolve agar agar powder with water. Bring it to a rolling boil and let it boil for about a minute. Shut off the heat and immediately drizzle in the mixture into your food processor while it is on.
  4. Quickly transfer the cheese mixture into your springform pan. Spread evenly.
  5. You may add some sliced strawberries if desired, just make sure to carefully top onto the cheesecake. Transfer back into the fridge for an hour while you make your strawberry jelly.
  6. To make strawberry jelly,
  7. In a saucepan, bring sliced strawberry, agar agar powder, water and sugar to a boil while whisking. Once it stared to boil, bring the heat down to medium-low and whisk for another 2 to 3 minutes. You want to make sure to mash the softened strawberries as you whisk to extract all the flavors.
  8. Strain the jelly mixture and let it cool on the countertop just until lukewarm temperature as agar agar sets around room temperature.
  9. Slowly pour on top of the cooled cheesecake layer and immediately let it cool completely in the fridge.
  10. Best serve chilled.
  1. - Make sure that everything is in room temperature so that the agar agar can be well mix into it later.
  2. - To cut back on calories, you may substitute digestive biscuit with other alternatives.
TheZongHan https://thezonghan.com/

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If you are looking for something impressive, this is a easy cheesecake recipe for you. Almost everybody loves cheesecake and it looks good! 


Paired with my D-I-Y Cake Stand, it looks fabulous! 


Look at those shiny raspberries! With some simple garnishing like adding mint leaves, it really brings the cake to a whole new level!


I love afternoon tea breaks! I often ask my friends to visit me so that we could have cakes together!

Serves 8
Makes one 8-inch spring form pan
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  1. 200 grams of Digestive Biscuit
  2. 100 grams of unsalted butter, melted
  3. 1 tbsp. of white sugar
  4. ½ tsp. of salt
  1. 700 grams of full-fat Cream Cheese, soften at room temp.
  2. 150 grams of white sugar
  3. 3 eggs
  4. 100 grams of unsalted butter, melted
  5. 2 tbsp. of plain flour
  6. 2 tsp. of vanilla extract
  1. 120 grams of raspberry jam
  2. 340 grams of raspberries
  3. Fresh mint leaves
  1. 1 tbsp. of Apricot preserve + 1 tbsp. water
  1. To make the base, blitz digestive biscuit, melted butter, sugar and salt together until it forms a sandy mixture.
  2. Line and grease an 8-inch spring form pan. Transfer the mixture into the pan and press firmly. Put it in the fridge to set.
  3. Preheat oven to 150C or 130C fan-forced.
  4. Cream softened cream cheese and sugar until combine on medium low speed.
  5. Add in eggs, one at a time.
  6. Add in the rest of the ingredients, vanilla extract, plain flour and melted butter.
  7. Mix on medium low speed until combined.
  8. Transfer your cheese mixture into the chilled pan. Bake it in oven for 1 to 1 hour and 20 minutes. (It is normal if it cracks. Nobody is going to see because it is going to be covered)
  9. Let it cool in the pan for at least 30 minutes, before removing it from the pan and let it cool in the fridge for few hours.
  10. Microwave raspberry jam until it liquefied. Spread on top of the cheesecake. Garish with raspberries.
  11. To make the glaze, strain apricot jam and water together. Brush it on the raspberries. Let it set in the fridge for a few hours before serving.
TheZongHan https://thezonghan.com/

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