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.
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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
- 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
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.
Bring the filling to a simmer over medium heat, whisking frequently. This step activates the starch and agar and helps the filling set.
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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.
FAQ
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.
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.
Absolutely! This pie and the oatmeal pie crust hold up beautifully overnight.
Related: Love simple desserts? Check out my vegan lemon cake and creamy cheesecake pudding recipes next!
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
Vegan Tofu Cheesecake
Equipment
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
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)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Mia L S says
I substituted the vanilla with lavender simple syrup and it created the perfect spring flavor, brought out the lemon more. Also the agar can be replaced with an extra 2 tablespoons of cornstarch
May says
My perfect recipe for cheesecake! Always a sold out when I bring to gathering w friends. They always ask for the recipe.
Anita says
Oh my! So easy and sooo good!! This is going to be my ho to dessert! I fixed it per recipe and put in a chocolate gluten free pie crust from the store. Served with the following balsalmics on the side: raspberry, dark chocolate and siracusa lemon!!! Wonderful!!
Sam A says
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?
Lori Rasmussen says
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!
CarriAnne Solheim says
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
gloria says
Would this work in a small springform pan?
Lori Rasmussen says
Hi Gloria - Assuming it holds the correct volume that should be fine.
Shaundi says
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.
Mel says
Hi Lori! Love the recipe. Is it possible to replace the sugar for xilitol or monk fruit?
Lori Rasmussen says
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.
Shaundi says
I used coconut sugar and it was great. 1:1 ratio. Color not as bright and pretty, but it tasted good.
Malini Iyer says
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?
Lori Rasmussen says
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.
Lee Kaplan says
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.
Lori Rasmussen says
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.
Cheryl VanDyck says
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!!
Lori Rasmussen says
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.
Cheryl says
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!