skip to Main Content

Miso Caramel Coconut Cheesecake



  • 1 3/4 cups graham cracker crumbs
  • 1/3 cup margarine
  • 1/4 cup granulated sugar


  • 1 (12.3 oz.) package drained silken tofu
  • 1 1/2 (8 oz.) package softened cream cheese
  • 1 cup granulated sugar
  • 2 tablespoons AP flour
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 teaspoons white miso paste


  • 2 cups toasted coconut
  • 1/4 cup premade caramel
  • 2 teaspoons white miso paste



  1. Toast 2 cups of coconut at 325 degrees for 10 minutes checking often. Set aside.
  2. Warm 1/4 cup of store-bought caramel in a saucepan with 2 teaspoons of white miso paste. Set aside.


  1. Combine crumbs, margarine and sugar into bowl; mix well.
  2. Press into bottom of greased 10-inch springform pan.


  1. Combine tofu, cream cheese, sugar, flour, vanilla, eggs and miso into a food processor and blend until smooth.
  2. Pour filling into springform pan and bake at 350 degrees for 50 minutes until center is set.
  3. Let cool for 1 hour and then refrigerate.
  4. Once fully cooled, top with caramel and coconut.

Explore more recipes

Miso Honey Roasted Plums topped with vanilla ice cream and mint

Miso Honey Roasted Plums

These warm and gooey roasted plums are the perfect summer treat! These roasted plums pair perfectly with a scoop of vanilla ice cream!