I found a good recipe in a macrobiotic cooking book and rearranged it a bit.
When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead.
The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well.