Dairy-Free Cheesecake

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5 from 1 vote

Can be made egg-free, too! The texture of this cheesecake is silky-smooth. No one will guess it’s made with tofu.

Prep Time20 mins

Cook Time45 mins

Resting time1 hr

Total Time1 hr 5 mins

Course: Dessert

Servings: servings

Calories: 303kcal

Ingredients

1 (16-ounce) package silken tofu, drained
1 cup sugar
2 (8-ounce) packages dairy-free cream cheese
1 egg,* room temperature
2 teaspoons vanilla extract
1 gluten-free crust of choice , prebaked
Toppings of choice

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Place the tofu in a food processor and blend until smooth. Add the sugar and dairy-free cream cheese and blend. Add the egg and vanilla and blend.
Pour the batter into the prebaked crust.
Bake in preheated oven on the middle rack for 45 minutes. The edges will be firm, the center soft.
Turn the oven off and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
Remove from oven and cool completely before refrigerating. Slice and serve or finish cheesecake with toppings of choice.

Notes

*For Egg-Free, Dairy-Free Cheesecake, add 2 tablespoons cornstarch to processed tofu mixture and blend. In a small bowl, whisk 1½ tablespoons egg-replacer with 6 tablespoons water until frothy; mix into batter and continue with recipe instructions. For Dairy-Free Chocolate Cheesecake, add ½ cup unsweetened cocoa to food processer when blending in the sugar. If making the egg-free version, it’s not necessary to add the cornstarch.

Nutrition facts not calculated with crust and toppings, as these ingredients will depend on individual preference.

Nutrition