How To Make Vegan Cheesecake Tofutti In Easy Steps

A piece of cake covered in snow

Often people tend to assume that cheesecakes cannot be made without dairy products. However, the vegan cheesecake Tofutti is an exception, to say the least. Apart from being vegan, it is also extremely tasty and easy to prepare with some basic ingredients.

Tofutti typically means any product that resembles a traditional diary product but it is made of soya. Thus, this recipe is vegan. This article will tell you the steps that would help you to prepare the same with ease at your home.

Ingredients Required For Vegan Cheesecake Tofutti

A bowl of food on a table

The basic ingredients that you would require to make the vegan cheesecake tofutti at home are ready-to-use crust, fine granulated sugar, tofu cream cheese, sour cream, lemon, vanilla extract or essence, salt, corn starch or flour, coconut whipped cream.

So, if you can get a hold of these ingredients that are available either online or at the nearest supermarket, you are all set to begin preparing your vegan cheesecake.

Preparation Process

An apple sitting on top of a wooden table

Cream cheese, coconut whipped cream, and some of the other ingredients may be refrigerated. Every single ingredient that you had purchased would have to be at room temperature. This is preferred so that you get the ideal blending required.

Blending For The Vegan Cheesecake Tofutti

A total of 8oz of tofu cream cheese would be required for the blending process along with 12oz of vegan cream. It is preferable if you use a blender for the process. However, if you do not possess a blender you can use a bowl to blend or an electric beater would help.

Vanilla extract, sugar, and lime juice would have to be added along with this to proceed with the blending process. It has to become smooth and creamy to ensure that your vegan cheesecake Tofutti comes out perfectly.

Baking Process

The blended cream should be poured on to the cracker pie crust. It may be a good idea to leave the center a little thicker than the edges of the cream poured. Set the temperatures of the oven to be at 350 degrees and set the timer for 50 minutes.

You might notice that the forming would make the cake bulge a little. This is completely normal and should not raise any alarms as it would mellow down when it becomes cold. After removing it, you should leave it to get to normal room temperature.

Ideally, people would like to keep the cheesecake refrigerated for a full night. However, it is good enough if you leave it for 6 hours alone. Then you can use the toppings of your choice along with the coconut whipped cream to add the finishing touches to it.


Once the dressing is completed you are all set to serve the cheesecake to your guests, friends, and family. The best part about this is the fact that none of them would identify it to be a vegan cheesecake until you tell them so. That is how good the final outcome would be.

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