Craving a rich, creamy cheesecake but don’t want to use cream cheese? This 8-inch cheesecake recipe uses alternative ingredients to deliver the same luscious texture and flavor. Perfect for those with dairy restrictions or simply looking to try a new twist on a classic dessert, this no-cream-cheese cheesecake is easy to make and impressively delicious.
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs or digestive biscuit crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 16 oz (450g) silken tofu or firm tofu blended until smooth
- 1 cup (240ml) coconut milk or full-fat plant-based milk
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch or tapioca starch
- 2 teaspoons vanilla extract
- Juice and zest of 1 lemon (optional for added flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and set aside.
- In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly coated and hold together when pressed.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a spoon or a flat-bottomed glass to press down tightly. Bake for 10 minutes, then remove from oven and let cool slightly.
- In a blender or food processor, combine the silken tofu, coconut milk, 3/4 cup sugar, cornstarch, vanilla extract, and lemon zest/juice if using. Blend until completely smooth and creamy.
- Pour the filling mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles but is not runny.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and allow to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
Tips
- For a firmer texture, add a little more cornstarch or tapioca starch. You can also try agar-agar for a vegan setting agent.
- If you prefer a richer flavor, incorporate lemon or orange zest into the filling or add a splash of liqueur like Grand Marnier.
- Make sure to blend the tofu thoroughly to avoid lumps; a smooth mixture is key for a creamy cheesecake.
- Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Serving Suggestions
Serve this cheesecake chilled, topped with fresh berries, a drizzle of fruit compote, or a dollop of dairy-free whipped cream. It pairs beautifully with a cup of tea or coffee and makes a delightful centerpiece for any dessert table.
Variations
Experiment with flavor by adding cocoa powder for a chocolate twist, blending in berries or fruit purees, or incorporating spices like cinnamon or ginger for a spiced version. You can also swap the crust for crushed cookies or gluten-free biscuits for different textures and dietary needs.
Storage and Reheating
Refrigerate the cheesecake for up to 4 days. To reheat, serve slices at room temperature or briefly warm in the microwave for about 10 seconds. Avoid reheating in the oven, as it may cause cracks or a soggy crust. For longer storage, freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use regular milk instead of coconut milk?
Yes, you can substitute regular dairy milk for coconut milk, but keep in mind that it may slightly alter the flavor and creaminess. Full-fat milk or plant-based milks like almond or cashew work well.
Is this cheesecake suitable for vegans?
Absolutely, as long as you use silken tofu and plant-based milk, and ensure the crust ingredients are vegan-friendly. It’s a great dairy-free and vegan alternative to traditional cheesecake.
How do I prevent cracks in the cheesecake?
To avoid cracks, bake the cheesecake gently and avoid overbaking. Leaving the oven door slightly open during cooling helps prevent sudden temperature changes that cause cracking. Also, don’t overmix the filling to maintain a smooth texture.
Can I make this cheesecake ahead of time?
Yes, preparing it a day in advance allows the flavors to meld and the texture to set properly. Keep it refrigerated and covered to prevent it from drying out.
What are good toppings for this cheesecake?
Fresh berries, fruit compote, sliced kiwi, or a drizzle of vegan chocolate sauce complement this cheesecake beautifully. For added crunch, sprinkle toasted nuts on top just before serving.
Can I freeze the cheesecake before serving?
Yes, you can freeze the entire cheesecake or individual slices. Wrap tightly in plastic wrap and foil, then store for up to 2 months. Thaw in the fridge overnight before serving for best results.
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