My Quiet Kitchen

  • Recipes
  • About
  • Free Ebook
  • New Here?
menu icon
go to homepage
  • Recipes
  • About
  • Free Ebook
  • New Here?

subscribe
search icon
Homepage link
  • Recipes
  • About
  • Free Ebook
  • New Here?

×
Home ❯ Recipes ❯ Vegan Dessert Recipes

Vegan Tofu Cheesecake

Updated: 08/03/2025 · Author: Lori Rasmussen · This post may contain affiliate links

Jump to Video
Image with text to save on Pinterest.

This vegan tofu cheesecake is on the lighter side - like a cheesecake pudding pie - and it's wonderfully creamy, sweet, and satisfying! Silken tofu is the perfect base for the filling, lending body and creaminess while keeping the fat lower than your average vegan cheesecake. Only 8 ingredients and prep is so easy!

The tofu cheesecake filling contains no oil or coconut. You can even make it refined sugar-free by swapping in your favorite WFPB sweetener.

A slice of tofu cheesecake with oat crust on a small dessert plate.
Jump to:
  • Why You'll Love It
  • Ingredients
  • How to Make Tofu Cheesecake
  • Substitutions
  • FAQ
  • Recipe Video
  • Recipe
  • More Tofu Desserts
  • 💬 Comments

Why You'll Love It

Is there anything tofu can't do? Silken tofu works especially well in lower-fat vegan desserts like my healthy lemon bars. It's also more neutral-tasting than other types of tofu, which means there's no unwanted flavor to try cover up.

Tofu is also a great source of plant-based protein, which somehow makes you feel even better about eating dessert!

This silken tofu cheesecake isn't dense or heavy like traditional cheesecake, in case that's what you're looking for. But if you're a fan of lighter desserts, I think you'll love it!

Based on my experience testing the recipe, it also seems pretty versatile. If you'd like to add more cashews or some coconut cream, for example, for a richer dessert, that's very doable.

To make tofu cheesecake, all you need are 8 ingredients and a pie crust. You can use a homemade or store-bought graham cracker crust, any type of press-in nut-date crust, or the oatmeal pie crust you see in the photos (more on this below...and how to make a fat-free version)!

Ingredients

A labeled photo of the 7 ingredients needed to make tofu cheesecake.
  • silken tofu - I usually buy the refrigerated kind, as opposed to shelf-stable ones like Mori-Nu. Look for silken tofu in the coolers near the produce section of the grocery store. If you enjoy cooking with silken tofu, be sure to check out this collection of silken tofu recipes next.
  • cashews - The first time I tested the recipe I didn't include nuts or any additional fat. And though it tasted pretty good, we decided it was actually too light. So I added ½ cup raw cashews to the filling to give it a bit more density.
  • non-dairy milk - I used unsweetened vanilla almond milk, but other varieties are fine, like soy or oat milk.
  • sugar - To keep the recipe simple and accessible, and for a neutral flavor, I used regular sugar (I buy the 365 brand which is vegan). If you'd like to experiment with unrefined sweeteners, just keep in mind that it will impact the flavor and color of the filling.
  • lemon - You'll need a small amount of lemon zest and ⅓ cup juice. One large lemon should be enough.
  • starch - both arrowroot starch and cornstarch work, so use whichever is easiest. The starch thickens the mixture, adds creaminess, and helps the filling set.
  • agar agar - Since this tofu cheesecake is so low in fat, we need something else to help it firm up and set, and agar is my go-to. I use this agar powder. It's definitely a versatile ingredient to have in your plant-based kitchen! I have many other recipes to help you use it, in case you're interested (just type "agar" in the search bar).
  • oatmeal pie crust - As mentioned above, I used my oatmeal pie crust recipe because I always have the ingredients on hand, and it's so quick to pull together. It can be difficult finding vegan graham cracker crusts, so it's nice to have an easy substitute.

    Oil-Free Option: For a fat-free crust, replace the vegan butter with ½ cup applesauce. The texture is more chewy and less crisp without the fat, but it's still delicious! And even without oiling my pie plate, it didn't stick.

If you have another pie crust you enjoy, that's great, too! Even a more classic type of pie crust like this vegan gluten-free pie crust will work (not that there's anything "classic" about that recipe)!

See the recipe card below for quantities and complete instructions.

How to Make Tofu Cheesecake

Looking inside a blender at the creamy blended tofu filling.

Blend all of the filling ingredients except the starch and agar. Taste and add more lemon or sugar, if desired. Once it's smooth and creamy, add the starch and agar and blend again.

Heating the cheesecake filling on the stovetop.

Bring the filling to a simmer over medium heat, whisking frequently. This step activates the starch and agar and helps the filling set.

Want to save this recipe? 📩 

I'll email the link so you can come back to it later!

Keep an eye out for more delicious recipes. Unsubscribe anytime.

Blended tofu filling poured into a pre-baked oatmeal pie crust.

Pour the filling into the prepared crust and refrigerate until cold, about 3 hours.

Super easy, right? There's also a video below so you can see how quickly it comes together.

Serve with fresh berries and a dollop of vegan whipped cream!

Substitutions

  • cashews - If you're allergic to cashews, feel free to try another nut or seed or nut/seed butter. Just keep in mind that this will impact the flavor and color. You could also use coconut cream or coconut oil to add richness and help the tofu cheesecake set.
  • sugar - I used regular granulated sugar since it has the most neutral flavor. If you don't mind a change in the color and flavor of the filling, feel free to use an unrefined option, such as date or coconut sugar. I'm not sure how well a low-calorie, alternative sweetener would work here, but it's worth a try!
  • agar - unfortunately there's not really a good substitute for the agar powder, unless you want to increase the amount of cashews and starch, or introduce a firm, saturated fat like coconut cream or oil.

Tip! It's a good idea to taste the blended tofu mixture before adding the starch and agar. Then adjust the amount of sugar and lemon as desired.

A tofu cheesecake topped with blueberries and strawberries with one slice on a plate.

FAQ

Can I use a different type of tofu?

A soft, medium, or firm tofu might also work. Firmer varieties contain less water than silken tofu, so it will change the consistency and possibly have a more pronounced tofu flavor.

Do I need a high-speed blender?

Not necessarily. To help the cashews blend easily, soak them overnight or in boiling water for an hour. Then drain before blending. Another option is to use ¼ to ⅓ cup raw cashew butter instead of whole cashews.

Can I make it in advance?

Absolutely! This pie and the oatmeal pie crust hold up beautifully overnight.

Related: Love simple desserts? Check out my vegan lemon cake and matcha cake recipes!

Recipe Video

I hope you enjoy this light and tangy tofu cheesecake. If you give it a try be sure to let us know in the comments below!

Recipe

Whole tofu cheesecake topped with berries with one slice on a small plate.

Vegan Tofu Cheesecake

Author: Lori Rasmussen, My Quiet Kitchen
This vegan tofu cheesecake is on the lighter side - think of it like a cheesecake pudding pie - yet still wonderfully sweet and satisfying! Enjoy the tangy, tart, creamy vanilla flavor of cheesecake, with a fraction of the fat. Only 8 ingredients and prep is easy!
4.91 from 10 votes
Servings: 8 servings
Prep Time: 15 minutes mins
Cook Time: 5 minutes mins
Chill Time: 3 hours hrs
Total Time: 3 hours hrs 20 minutes mins
Save on Pinterest Print Recipe

Equipment

  • high-speed blender

Ingredients

  • 1 baked 9-inch oatmeal pie crust - or graham cracker crust; see Note 1
  • 16 ounces silken tofu, drained
  • ¾ cup unsweetened non-dairy milk - I used vanilla almond milk
  • heaping ½ cup raw cashews - see Note 2
  • ½ cup sugar
  • ½ teaspoon lemon zest
  • ⅓ cup lemon juice, divided
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 3 Tablespoons arrowroot or cornstarch
  • 2 teaspoons agar agar powder

Instructions
 

  • If not using a high-speed blender, soak cashews overnight, then drain. Alternatively, cover with boiling water and soak for 1 to 2 hours, or use ¼ to ⅓ cup raw cashew butter.
  • Combine the tofu, milk, cashews, sugar, lemon zest, ¼ cup of lemon juice, vanilla, and salt in a blender. Blend on high speed until completely smooth. Stop to scrape down the sides as needed. Taste and add more lemon or sugar, if desired (I like to whisk in more lemon juice after heating it in Step 3). Once the filling is smooth and creamy, add the starch and agar and blend again
  • Pour into a heavy-bottom sauce pan. Slowly bring to a simmer, whisking frequently. Once it's hot and bubbly, continue to whisk and cook for another 2 minutes or until thickened and creamy. Remove from heat and whisk in another tablespoon of lemon juice.
  • Transfer the filling to the prepared crust. Refrigerate uncovered until chilled and set, at least 3 hours.
  • Serve now, or cover and keep refrigerated until ready to serve.

Notes

Note 1 - fat-free crust option: This oatmeal pie crust contains vegan butter, but if needed, you can replace the butter with ½ cup applesauce for an oil-free crust (also omit the maple syrup, but keep the granulated sugar). The fat-free crust is more chewy than crisp, which is to be expected, but it's still delicious and holds together perfectly! Also, I did not oil my pie plate and had no trouble with it sticking.
So if you follow a low-fat diet, preparing the crust with applesauce  is a great option.
Note 2 - cashews: I haven't tested a cashew-free version of the filling yet, but I suspect other nuts or seeds or coconut cream will work.
Store the cheesecake pie in the fridge for up to 4 days. Freezing is not recommended.

Estimated Nutrition (per serving)

Calories: 320kcalCarbohydrates: 40gProtein: 9gFat: 13gFiber: 3gSugar: 19g

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Make the recipe?Leave a comment below to share your feedback!

More Tofu Desserts

  • close up showing inside texture of cheesecake topped with aquafaba and toasted coconut.
    Meyer Lemon Vegan Cheesecake
  • A slice of vegan key lime pie topped with aquafaba whipped cream with the rest of the pie nearby.
    Vegan Key Lime Pie
  • 16 yellow lemon squares lined up on a pan
    Light Vegan Lemon Bars (Gluten-Free)
  • side view of lemon tart on a cake stand against gray tile background.
    Vegan Lemon Tart (Gluten-Free; Oil-Free)

Share the Recipe

1.6K shares
  • Share
  • Reddit
  • Bluesky
  • Email it

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sam A says

    December 26, 2024 at 9:01 am

    I have not as yet made it but it looks and sounds so delicious. What I would like to do is make it totally not free and still have good texture. What can I use?

    Reply
    • Lori Rasmussen says

      December 26, 2024 at 1:08 pm

      Hi Sam - I'm guessing you mean that you need to avoid tree nuts, not just that you want to reduce the fat and avoid seeds also.
      If you're okay with coconut cream (the solid portion inside a chilled can of full-fat coconut milk), that would add creaminess and help the filling set. Another option is sunflower seed butter or the whole seeds. It would change the color and flavor just a bit but would taste good!

      Reply
  2. CarriAnne Solheim says

    December 23, 2024 at 6:07 am

    I made this once, without cashews due to nut allergies. Kinda runny. The taste is Amazing, I will be making it again, I will cut down on the milk and lemon juice, should set much better. Thanks for the great recipe

    Reply
  3. gloria says

    August 07, 2024 at 2:04 pm

    Would this work in a small springform pan?

    Reply
    • Lori Rasmussen says

      August 08, 2024 at 7:05 am

      Hi Gloria - Assuming it holds the correct volume that should be fine.

      Reply
  4. Shaundi says

    May 18, 2024 at 9:56 pm

    Made this yesterday evening for church potluck today. It was a hit!

    I used the recipe crust for your Cranberry Tart with this cheesecake (macadamias worked fine as I had no hazelnuts).

    I replaced the sugar for coconut sugar and it turned out great! Of course not as bright in color.

    Reply
  5. Mel says

    May 17, 2024 at 1:05 am

    Hi Lori! Love the recipe. Is it possible to replace the sugar for xilitol or monk fruit?

    Reply
    • Lori Rasmussen says

      May 18, 2024 at 11:02 am

      Hi Mel - I'm not sure how much it might affect the texture and flavor, but you can always try! Replacing up to half of the sugar should definitely be fine, but beyond that it's hard to say.

      Reply
    • Shaundi says

      May 18, 2024 at 9:58 pm

      I used coconut sugar and it was great. 1:1 ratio. Color not as bright and pretty, but it tasted good.

      Reply
  6. Malini Iyer says

    May 01, 2024 at 5:45 am

    Hello,

    This recipe looks amazing. Can we sub silken tofu with regular firm tofu? And perhaps increase the amount of almond milk to make up for the difference in moisture?

    Reply
    • Lori Rasmussen says

      May 01, 2024 at 9:00 am

      Hi - Due to the differences in the way the tofu is made, it will change the texture and flavor. But you can certainly give it a try! You may find you need to increase the sweetener just a bit.

      Reply
  7. Lee Kaplan says

    February 17, 2024 at 6:16 pm

    This might be a weird question, but could I substitute your cottage cheese recipe (minus the garlic powder) for the tofu? I want to make mini cheesecakes for a get-together, where we’re asked to bring “small snacks”. I may top with berries. Thank you.

    Reply
    • Lori Rasmussen says

      February 18, 2024 at 9:21 am

      Hi Lee - that's a good question! The yogurt would certainly taste nice here. I think as long as you also include the other ingredients that are there to help it set, it should work fine.

      Reply
  8. Cheryl VanDyck says

    November 19, 2023 at 12:13 pm

    This sounds wonderful and I'll be trying it asap! Where do you find 16 oz silken tofu? The only brand I have access to is MoriNu, and they are all 12.5 ounces. Can I just make the recipe with the 12.5 package, or do I have to use part of another package. I hate that vendors keep reducing package sizes so they don't work in recipes!!

    Reply
    • Lori Rasmussen says

      November 19, 2023 at 12:20 pm

      Hi Cheryl - Good question! I usually buy the 365 brand (Whole Foods). It currently comes in a 16 ounce package but who knows how long that will last! I'd say it's up to you whether you want to use 1/3 of a 2nd package or just bump up the cashews a little bit to make up for the difference. I would probably also add a couple more Tbsp of milk, then give it a taste and see if anything else needs to be adjusted.

      Reply
      • Cheryl says

        November 19, 2023 at 1:40 pm

        Thanks, Lori! That's what I'll do - add a few more cashews and a tad more milk, should have thought of that! I'll let you know how it turns out!

        Reply
a photo of Lori Rasmussen in her kitchen.

Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

Read more

Trending Recipes

  • hand holding a waffle cone filled with 3 scoops of vegan ice cream.
    Vegan Oat Milk Ice Cream (No Coconut)
  • A glass of oat milk with a jar of oats and a tall jar of oat milk in the background.
    Oat Milk Recipe With Enzymes (Like Oatly)
  • toasted bread topped with vegan tofu cottage cheese and strawberries.
    5-Minute Vegan Cottage Cheese
  • Italian green bean salad with tomatoes in a serving bowl.
    Italian Green Bean Salad
  • Looking into the top of a jar of colorful mixed pickled vegetables.
    Quick Pickled Vegetables
  • different tahini dressing variations with ingredients on marble background.
    Tahini Dressing (With 4 Flavor Variations)

Popular Year-round

  • overhead view of crimped unbaked crust in a pie plate.
    Vegan Gluten-Free Pie Crust (Easy & Oil Free)
  • light blue bowl filled with colorful chili corn salsa.
    Chipotle Corn Salsa (EASY Copycat Recipe)
  • looking down at crispy roasted edamame in a glass.
    Air Fryer Edamame
  • Homemade Korean barbecue sauce in a small glass jar.
    Korean BBQ Sauce
  • close up of herb salad dressing in a small glass jar on a gray stipe napkin.
    Oil-Free Italian Salad Dressing
  • close up of oat flour vegan mug cake in a cute smily face mug.
    Healthy Oatmeal Mug Cake
  • a stack of 4 vegan oil-free banana brownies
    Healthy Vegan Banana Brownies
  • A stack of 5 chocolate protein cookies with one cookie leaning against.
    Vegan Protein Cookies

Footer

↑ back to top

About

About Lori
Privacy Policy
Accessibility

Newsletter

Subscribe to keep up with the latest and receive free vegan recipes each week!

Contact/Follow

YouTube
Facebook
Instagram
Pinterest
Contact Us

Copyright © 2025 My Quiet Kitchen

Did you try this recipe?

Your vote:




A rating is required
A name is required
An email is required