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

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This tofu cheesecake recipe is ultra smooth and velvety, with no eggs or dairy! Silken tofu replaces cream cheese in the delicious vegan dessert.

Why you’ll love this dairy free tofu cheesecake

Easy to make from scratch, with just 5 ingredients.
Its soft, creamy custard texture absolutely melts in your mouth.
No vegan cream cheese, yet it tastes surprisingly similar to New York style cheesecake!
And unlike many other baked tofu cheesecake recipes, this one does not require cornstarch, eggs, gelatin, cashews, or agar for thickening.
It is one of the first plant based desserts I ever created, and I’ve spent close to two decades perfecting the recipe.

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Step by step recipe video

Key ingredients

Tofu – Look for silken or soft tofu in the refrigerated section of your local grocery store 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 cannot find refrigerated tofu, an equal amount of Mori-Nu shelf stable silken firm tofu will give you the same smooth, mousse like texture.

Nut butter (or nut free alternative) – This ingredient adds incredible richness and thickens the dairy free cheesecake at the same time. My favorite options include unsalted cashew butter or nut free coconut butter.

And the beauty of the recipe is that it is so easy to customize simply by changing up this one ingredient. Try peanut butter, almond butter, Pistachio Butter, or Homemade Nutella!

Sweetener – You need just one third cup of sugar for the entire cheesecake. I like unrefined cane sugar, but traditional white sugar or granulated sugar free sweetener are also fine.

I have yet to try this recipe with pure maple syrup or honey so cannot vouch for those substitutions. If you experiment with a liquid sweetener, let me know how it turns out.

Vanilla extract – A teaspoon of pure vanilla extract enhances the sweet flavor of the plant based tofu cheesecake. Use pure vanilla extract, not imitation. Or substitute an equal measurement of vanilla bean paste instead.

Other ingredients – The salt is an important ingredient here that increases the cheesy taste. You can also add a tablespoon of fresh lemon juice for even more of a tangy finish.

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Vegan tofu cheesecake crust options

You have many choices when it comes to cheesecake crust. Feel free to use my basic graham cracker crust below, or go with any homemade or store bought pie crust.

If you want a crustless cheesecake instead, simply bake the blended tofu mixture in a well greased pan with no crust.

The filling is also delicious as a no bake cheesecake mousse or pudding when served in small mason jars or fancy dessert dishes with a spoon.

Easy Graham Cracker Crust:

Pulse 12 whole graham crackers in a food processor, or finely crush in a large Ziploc bag.

Vegans should look for graham crackers without honey, and gluten free graham crackers will also work here.

Stir in 6 tablespoons of melted nondairy butter or coconut oil, then pulse again to form fine crumbles. Press firmly into the pie pan. No need to prebake this crust.

How to make the best tofu cheesecake

Begin by preheating the oven to 350° Fahrenheit or 176° Celsius.
Gather your cheesecake ingredients, as well as a standard nine inch springform or pie pan.
If making a crust, prepare it ahead of time, then set the springform pan aside while you make the silky 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, stopping every now and then to scrape down the sides, until thick and completely smooth.
Pour the cheesecake filling into your prepared crust (or directly into the pan if you prefer a crustless version).
Bake on the center rack of the preheated oven for thirty minutes. The tofu pie should look jiggly and underbaked when time is up.
Carefully remove from the oven, and let cool fully. Then refrigerate uncovered until chilled, during which time it will firm up considerably.
Add decorations or toppings if desired, such as sliced strawberries and bananas, or raspberries and chocolate ganache.
Slice and serve for snack or dessert. Refrigerate leftovers in a covered container for up to five days, or freeze for up to three months. Thaw frozen cheesecake before enjoying.

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Frequently asked questions

How can this be cheesecake with no cheese?

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

Can you taste the tofu?

If no one told you ahead of time that there was tofu in this cheesecake, you truly would never know! I am highly skeptical of the tofu cheesecakes I’ve seen that do not include a fat source, because some fat (such as cashew butter or a nut free alternative) is crucial for adding a rich flavor and masking any strong tofu aftertaste.

What are the health benefits of soy?

• Low on the glycemic index.
• Cholesterol free, low calorie alternative to heavy cream.
• Low in saturated fat and high protein. Soy is considered a complete source of protein, because it contains all nine essential amino acids.
• May reduce heart disease risk and improve bone density

Can I use the basic recipe to create different flavors?

Absolutely. Some of my favorite variations include stirring in a handful of mini chocolate chips or crushed OREO cookie crumbs for cookies and cream. Or blend in cocoa powder and instant coffee for a mocha flavor. You can turn this plain cheesecake into caramel, blueberry, cherry, pumpkin, turtle, or even tiramisu!