Nutrition

Tofu Cheesecake – Easy Vegan Dessert (& No Cream Cheese!)

This tofu cheesecake recipe is super soft and fluffy without any eggs or dairy! Soft tofu replaces cream cheese in this delicious vegan dessert.

Why You’ll Love Dairy-Free Tofu Cheesecake

It’s easy to make from scratch with just 5 ingredients.
It has a soft and creamy custard texture. completely melts in your mouth.
Although it doesn’t have vegan cream cheese, it tastes surprisingly similar to New York style cheesecake!
And unlike many other baked tofu cheesecake recipes, this cake doesn’t require cornstarch, eggs, gelatin, cashews, or agar-agar to thicken.
This is one of the first plant-based desserts I’ve ever made, and I’ve spent almost 20 years perfecting this recipe.

Our readers also love this protein cheesecake.

Step-by-step recipe video

main ingredients

tofu – Look for soft tofu or soft tofu in the refrigerated section of your local grocery or health food store. For the best texture, it is important not to substitute firm tofu. The recipe calls for a total of 32 ounces of unprocessed silken tofu, or about two standard-size packages.

If you can’t find refrigerated tofu, you can use an equal amount of morinu silky firm tofu that has been stored at room temperature for a soft, mousse-like texture.

Nut butter (or nut-free alternative) – This ingredient thickens the dairy-free cheesecake while adding incredible richness. My favorite options include unsalted cashew butter or nut-free coconut butter.

And the great thing about this recipe is that it’s super easy to customize just by changing this one ingredient. Try peanut butter, almond butter, pistachio butter, or homemade Nutella!

Sweetener – You only need 1/3 cup of sugar for the entire cheesecake. I like unrefined cane sugar, but traditional white sugar or sugar-free sweetener will work too.

I have yet to try this recipe using pure maple syrup or honey, so I can’t vouch for those substitutions. If you experiment with liquid sweeteners, let me know how it turns out.

Vanilla Extract – 1 teaspoon of pure vanilla extract enhances the sweet flavor of this plant-based tofu cheesecake. We use pure vanilla extract, not imitations. Or substitute with an equal amount of vanilla bean paste.

Other Ingredients – Here, salt is an important ingredient that enhances the taste of cheese. You can also add a tablespoon of fresh lemon juice for an even more refreshing finish.

Tofu Cheesecake Slice (Dairy Free Dessert)

Vegan Tofu Cheesecake Crust Option

When it comes to cheesecake crust, there are a lot of options. Feel free to use the basic graham cracker crust below, or use a homemade or store-bought pie crust.

If you want a crustless cheesecake, simply bake the crustless tofu mixture in a well-oiled pan.

The filling is delicious too. No-Bake Cheesecake Mousse Or you could serve it as a pudding in a small mason jar or eat it with a spoon for a fancy dessert dish.

Easy Graham Cracker Crust:

Pulse 12 whole graham crackers in a food processor or crumble them in a large Ziploc bag.

Vegetarians should look for graham crackers without honey, and gluten-free graham crackers would also work here.

Mix in 6 tablespoons melted non-dairy butter or coconut oil and pulse again to form fine crumbles. Press firmly into pie pan. There is no need to pre-bake this crust.

How to Make the Best Tofu Cheesecake

First, preheat the oven to 350°F or 176°C.
Gather your cheesecake ingredients and a standard 9-inch springform or pie pan.
If you’re making the crust, prepare it ahead of time, then set the springform pan aside while you make the soft tofu filling.
Drain the silken tofu. Add tofu, nut butter, salt, sweetener, and vanilla extract to a blender or food processor.
Blend the mixture on high speed until thick and completely smooth, stopping occasionally to scrape down the sides.
Pour the cheesecake filling into the prepared crust (or directly into the pan if you prefer a crustless version).
Bake on the center rack of the preheated oven for 30 minutes. Over time, your tofu pie will look wobbly and underbaked.
Carefully remove from the oven and let cool completely. Then refrigerate uncovered until cold. It hardens considerably during this time.
If desired, add decorations or toppings, such as sliced strawberries and bananas or raspberries and chocolate ganache.
Slice it and eat it as a snack or dessert. Store leftovers in a covered container and refrigerate for up to 5 days or freeze for up to 3 months. Thaw frozen cheesecake before eating.

Tofu cheesecake (vegan, no cream cheese)

Chocolate Covered Katy 2026 Vegan Cheesecake

Frequently Asked Questions

How can it be a cheesecake without cheese?

The magic of this recipe is that it has a taste and texture similar to a classic cheesecake, without the eggs or dairy. It’s a great choice for vegetarians, those on a dairy-free diet, and anyone who wants to consume less saturated fat and cholesterol without giving up their favorite desserts.

Can you taste the tofu?

If no one had told me in advance that this cheesecake had tofu, I wouldn’t have known! I am very skeptical about tofu cheesecakes that do not contain a source of fat. That’s because some fat (such as cashew butter or a nut-free alternative) is important for adding rich flavor and masking the strong tofu aftertaste.

What are the health benefits of beans?

• Low glycemic index.
• A cholesterol-free and low-calorie alternative to heavy cream.
• Low in saturated fat and high in protein. Beans are considered a complete source of protein because they contain all nine essential amino acids.
• May reduce heart disease risk and improve bone density.

Can I create different flavors using a basic recipe?

entirely. My favorite variations include mixing in a few mini chocolate chips or adding crushed OREO cookie crumbs to make cookies and cream. Or try mixing cocoa powder and instant coffee for a mocha flavor. You can transform this plain cheesecake into caramel, blueberry, cherry, pumpkin, turtle and even tiramisu!