A preparation method of processed soybean cheeses comprises the steps of washing soybeans, grinding the soybeans into thick liquid after soaking, filtering and separating to obtain soybean milk, heating the soybean milk to 90 to 95 DEG C for heat preservation, quickly cooling to 38 to 40 DEG C, adding protease and probiotics into the soybean milk, carrying out constant-temperature milk curd, cutting soybean milk curds by using a cheese knife, carrying out constant-temperature draining whey, draining whey until no whey separates out, adding salts into the curds which are subjected to draining whey, stirring uniformly to obtain soybean cheeses by pressing, and carrying out vacuum packaging for cold storage; adding water, white sugar, emulsifying salts, butter and sweetening agents into the soybean cheeses, and obtaining the processed soybean cheeses through melting, concentrating and forming. The processed soybean cheeses prepared by adopting the method provided by the invention have the characteristics that the unique flavor of the processed soybean cheeses is obtained, the texture is delicate, the surface is smooth, the color is uniform, the taste is soft and smooth, no peculiar flavor and bitter taste exist, the nutritive value is high, the storage is easy, and the salt content is low, and conforms to the Chinese taste.