Wednesday 15 October 2014

Pumpkin Tofu Cheesecake Jar 南瓜豆腐芝士蛋糕瓶 (中英食谱视频教程)

It has been more than a week since I started using Tovolo tools in my baking and cooking. Its bright lovely colours have not only brighten up my kitchen and my mood, it has also fascinated my children with its fun and innovative designs. When I was baking the black bottom cupcakes using the Tovolo products for the first time, my little boy was so keen to help. He enjoyed using the cupcake pen and cupcake scoop to dispense the batter into the cupcake moulds as it was really easy for him to handle. Two days later, when I made the Oreo Cream Cheese cupcakes, my girl was attracted to the Tovolo tools and offer to help too. My new Tovolo tools have caused great fun bonding time with my kids as they are more interested to get involve in the food preparation. :) 

This week we are having another cream cheese dessert but an extremely healthy one using pumpkin and tofu. I have made them into small jars and the Tovolo cupcake pen comes in handy and efficiently dispensed the batter into the mini jars without any mess at all. (no dripping of batter at the side of bottles) Watch how I have used it in the video tutorial and you would surely love to own one too! :p

Check out this step by step video tutorial to learn how to make these mini jars of healthy non-bake Pumpkin Tofu cheesecake. 
For mobile users, click here to watch it on youtube. 
请看视频教程如何做出这健康又简易的免烤南瓜豆腐芝士蛋糕瓶。 点击‘这’或以下观看。

Pumpkin Tofu Cheesecake Jar 
(adapted from my Mango Tofu Cheesecake recipe)

Ingredients 食材: (make 8 mini jars 可做8个小瓶子)

100g McVities digestive biscuits, finely crushed
35g unsalted butter, melted
10g caster sugar


80ml lukewarm water
1 tablespoon gelatin powder
120g Philidelphia cream cheese, softened at room temperature
100g silken tofu
55g icing sugar
2 tablespoons lemon juice
210g pumpkin puree*

* To make pumpkin puree, peel skin of pumpkin, remove seeds and cut into smaller pieces, steam for about 25 mins, mashed with a fork. 

100克 消化饼,压碎
35克 无盐牛油,融化
10克 幼糖

80毫升 温水
1大匙 明胶粉
120克 奶油奶酪,
100克 滑豆腐

55克 糖霜
2大匙 柠檬汁
210克 南瓜泥*



Crust饼底 :
Combine crushed digestive biscuits, sugar and melted butter together in a mixing bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the mini jars. Chill in the freezer compartment for half an hour. (I have used the Tovolo mini scoop to spread the biscuit crumbs as seen in the video.) 


1. Measure warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside 10 minutes to allow the gelatin grains to bloom before setting the bowl over a pot of simmering water. Stir with a spoon till gelatin melts, set aside to cool.  


2. With an electric mixer, beat cream cheese, silken tofu and icing sugar in a mixing bowl until smooth. Stop to scrape down the sides if necessary. Add in pumpkin puree, lemon juice and gelatin and beat till fully incorporated. 


3. Pour the batter onto the chilled crust based, 
tap the jar lightly on the table top. Refrigerate for at least 4 hours. Pipe some whipped cream and sprinkle a little crushed digestive cookies before consumption. Enjoy!

You may also like to try the following Non-Bake Cheesecakes which uses 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes. 

您或许也会喜欢部落格的其他简易健康免烤芝士蛋糕, 有些是用嫩豆腐做的,有些是用优格(酸奶)做的。点击“”或以下的照片看食谱。

 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
 and hosted by Eileen (Eileen's Diary).

 & co-hosted by Charmaine of Mimi Bakery House

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”

© Copyright 2014

13 comments : said...

Hi Cheryl, this pumpkin month helps to link up the world and glad to know you from blogging. Here's another goldmine for me to learn new things in baking. Oh ya, before that, your new toy (Tovolo product) truly catch my attention, hahaha, blog influence sometimes is too unresistible.

Your pumpkin cheesecake looks delicious and thanks for sharing with LTU.

LY's Kitchen Ventures said...

Hi sis, healthy and lovely cheesecake!

ann low said...

Hi Cheryl, This pumpkin tofu cheesecake looks awesome in jar! So pretty and delicious :)

Miss B @ Everybody Eats Well in Flanders said...

Such healthy and delicious dessert, yummy! Thanks for sharing, Cheryl! :)

QembarDelites said...

Just watched your video, like it a lot,,..yummy dessert served in jars is a great idea!

向日葵葵 ~ Sunflower Grace said...

Lovely, healthy and yummy..can't resist this :)

Karen Luvswesavory said...

Yummy-licious and served pretty in cute small jars !

Bakericious said...

Cheryl, this really looks so attractive, yum!

Apper said...

Hi Cheryl,
I would like to bake this on a round pan instead of putting them into individual jars.
Can you advise what is the suitable size? Is 8'' fine?

Baking Taitai said...

Hi Apper, this is not a baked cheesecake, you only need to chill the mixture. This is suitable for 6 inch round, to convert to 8"round pan, please use the 'Pan conversion tool' found at the right column of this blog.

Apper said...

Thank you Cheryl for the great tip! ^^

Jia Hui said...

Hi Cheryl,
Happened to chance upon your blog and found many great & interesting recipes to add to my 'to bake' list. Thanks for all the sharing. I would like to try this recipe.. it is great conversation piece at gathering. Can you pls let me know where can I buy those cute mini jars ? Thanks Jia Hui

Baking Taitai said...

Hi Jia Hui, you can get them on Taobao online.