Ever made a vegan cheesecake with disastrous or even just mediocre results?
#1 You are probably not using my cheesecake recipe
#2 You are probably not using Tofutti Cream Cheese
*not sponsored by any product used or named in this article
Can’t find Tofutti brand vegan cream cheese?
Well that is a real problem for baked recipes!
Did all the other brands bake into an oily bubbly disgusting mess?
Yeah me too!
So let’s get right to the science of this copy cat recipe
I want to explain why I chose these particular ingredients
And how to make the best vegan cheesecake from this new base recipe for homemade vegan cream cheese!
*Note: This copy cat tofutti cream cheese recipe is not meant to be a spreadable cream cheese for bagels
There are plenty of amazing recipes for nut based cultured cream cheese that you will love to eat raw
This is Not That!
Breaking down the ingredients in Tofutti and what I used instead:
I did not use the following three ingredients that are in Tofutti Brands
Locust Bean Gum is a thickener and stabilizer extracted from the seeds of the carob tree
Used in various food products like ice cream, yogurt, and sauces.
It binds water to prevent ice crystal formation and improve texture and moisture control.
It also works synergistically with other gums like xanthan gum or carrageenan to create gels.
Maltodextrin is a type of carbohydrate that goes through intense processing.
It comes in the form of a white powder from rice, corn, wheat, or potato starch that is cooked.
Acids or enzymes are added to break it down further. The final product is a water-soluble white powder with a neutral taste.
Used as a thickener, filler, sweetener and preservative in many processed foods and for improving texture and shelf life
Guar gum is a natural, water-soluble fiber powder made from the ground seeds of the guar bean.
Used primarily as a thickening, stabilizing, and binding agent in foods, cosmetics, and pharmaceuticals.
It’s known for its high water-absorbing power, acting as a potent thickener (8x cornstarch) and is a staple in gluten-free baking to improve texture.
Also found in products like ice cream, sauces, and non-dairy milk~ typically used in cold recipes
The following ingredients are in my recipe
Tofu is the main ingredient in Tofutti cream cheese which is why it works so great in baked applications, versus the many other brands that are primarily oil based
For those looking for a soy free alternative there are recipes and products on the market now for tofu made from other beans and legumes like chickpea and fava beans
However I cannot say if it would be a 1:1 swap in my recipe below but it is worth a try!
Agar is the vegan alternative to gelatin and it works great at gelling liquids with a firm set.
It is extremely heat-tolerant and also acts as a thickener and stabilizer which is why I chose it as a replacement for the Guar Gum
The downside of using agar is that is has to be activated before adding it to the recipe by boiling it so it will not work if you simply add it to the recipe in powder form
I have tested the recipe without it and it still works out, although the final cheesecake was much softer and broke down faster over time
Psyllium Husk Powder is a rich source of soluble fiber that is widely used in health protocols for adding healthy bulking fiber to diets
In baking it adds structure and elasticity to baked recipes while also acting as an egg substitute for thickening sauces, soups, smoothies, and shakes.
It is super hygroscopic meaning it is going to attract water molecules in a recipe and help bind structures which is why I chose it here to replace the Maltodextrin
I have tested the recipe without and it still works out although the final cheesecake seems to shrink considerably after cooling as well as seep moisture after the first day in the refrigerator
Xanthan Gum is another thickener, stabilizer and emulsifier used in foods to improve texture and prevent separation, offering superior stability to heating, making it ideal for baked goods
I like this ingredient for it’s emulsifying properties but it can be left out
Clear Jel is modified cornstarch that creates thick, stable pie fillings, sauces, and gravies that stay smooth and don’t separate after heating or freezing unlike regular cornstarch which breaks down quickly
I am using the “cook type” clear jel not instant
You can of course use cornstarch or arrowroot in the same quantities
Lactic Acid is produced from plant-based sugars (like corn, beets and cane) through bacterial fermentation rather than from dairy sources and is used to add tang to recipes
For me it is a non negotiable to add that signature tang characteristic of cow cream cheese
If you cannot get it or do not want to buy it you can use apple cider vinegar in the same amount
Coconut Oil is my oil of choice because it will thicken at room temperature making it an added stabilizer in this recipe
The amount of oil in the recipe is minimal when you work out a per serving quantity
Compared to the other brands of vegan cream cheese which typically list some type of oil as the main ingredient
Copy Cat Tofutti Cream Cheese
Ingredients
For the Copy Cat Tofutti Cream Cheese
- 20 ounces Firm Tofu (560g)
- 2 teaspoons Sugar (10g)
- 1½ teaspoons Salt
- 1 teaspoon Vegan Lactic Acid
- 1 teaspoon Lemon Juice (5ml)
- ½ cup Water (118ml)
- 1 teaspoon Agar Powder
- 2 teaspoons Psyllium Husk Powder
- 1 teaspoon Xanthan Gum
- 4 Tbs Coconut Oil
For the Cheesecake Recipe
- 20 ounces Copy Cat Tofutti Cream Cheese (560g)
- 2½ Tbs Vegan Butter Melted (35g)
- 1 cup Sugar *scant cup (180g)
- 5 Tbs Cook type (not instant) Clear Jel (40g)
- 1 cup Plant Milk (237ml)
- 1 teaspoon Lactic Acid
- 2 teaspoon Vanilla Extract (10ml)
- 4 Tbs All Purpose Flour *gluten free ~ omit or use GF flour (28g)
- 1 teaspoon Lemon Zest *optional
- ½ teaspoon Orange Zest *optional
- ⅛ teaspoon Cinnamon *optional
Instructions
- First make the Copy Cat Cream Cheese Recipe Press the tofu to release the excess water then add it to a food processor with the sugar, salt. lactic acid & lemon juice & process smooth
- Combine the melted & still warm coconut oil with the psyllium husk powder & xanthan gum then add that to the tofu mixture in the food processor & process again to a very smooth mixture
- In a small sauce pot whisk the agar with the water & bring to a rolling boil then add that to the tofu mixture in the food processor through the feed tube while processing to a smooth texture
- Transfer the cream cheese to a clean container & store for up to 1 week or use immediately in your recipes
- For the Cheesecake Recipe combine 20 ounces of the copy cat cream cheese recipe along with all the other cheesecake ingredients listed in a large mixing bowl & whisk by hand to a smooth batter
- Preheat the oven to 335℉ & grease & parchment line a 7" x 2" cake pan*If you are making a crust for your cheesecake you will need a 7" x 3" deep cake pan
- Pour the batter into the prepared pan & bake in a water bath for 45 minutes
- Turn the oven off but leave the cheesecake inside with the oven door slightly cracked open for another 45 minutes
- Allow cheesecake to cool at room temperature then refrigerate for 4 hours or overnight before un-molding
Video
Notes
Will it work to cut the salt in cream cheese and cheesecake? We’re on a very low sodium diet.
Yes you can omit it
i made this yesterday and it’s amazing!! I’ve been looking for a soy based cheesecake recipe because cashews have gotten so expensive. It is also pretty easy. This tastes exactly like cheesecake, thank you for developing it!!
excellent thank you for the comment!
yep. you are missed. your enthusiasm and happiness spills out of the videos into my life. I’ve been ill a lot this year of 2025, but next year I’m going to start baking again, just for the hell of it. I can’t remember the last time I baked for no reason than just because I can. Your video is a reminder of the enjoyment I used to get from following your recipes and having them turn out just like the picture. well all but the Swiss Rolls, taste nice but looks like a bombs gone off. Hoping that you have a fabulous Christmas time and hope to hear from you in 2026. Love from Australia.
Awe!! I hope you are up & running again soon! LOL to “looks like a bomb went off” haha I hear ya on that one! Thank you for the kind message
Thank you Leo. Wishing you a speedy road to being well again!
Did you use instant or the clear jel you need to cook?
the cook type
Hi Gretchen. I’d love to try this recipe but I only have a 6inch pan on hand. Is it possible to adjust the baking times for it to work? If so, any suggestions?
Btw thanks for all your contributions to vegan baking! Your creations are outstanding!
Hi Yes you can still use a 6″ pan, the same rules (times & temps apply) thank you & you’re welcome too!
Aloha,
What cream cheese recipe do you recommend for bagels? Can’t wait to try your cheesecake. Wow, you’re amazing .Thanks!
I can only get Violife near where I live & honestly it’s pretty good for bagels!
What about a good recipe for homemade cream cheese? Vegan of course
Oh right, yes of course! there are plenty of them on the internet to choose from! 🙂 My personal favs are from TheVegan8, A Virtual Vegan & Vegan Huggs
Hi Gretchen! Would flaxseed meal be a good substitute for the Psyllium Husk Powder?
Hi Sofia it’s possible although I have not tried it. If you read all my notes where I explain each ingredient I used in comparison to the Tofutti ingredients list I explain that I tested it both with and without the Psyllium Husk Powder and while it still worked out OK “the final cheesecake seems to shrink considerably after cooling as well as seep moisture after the first day in the refrigerator”
Again it is worth a try to use flax meal but I would worry that the final cheesecake will have specks of flax meal
This recipe was amazing! My first try it came out nearly perfect! My housemates who are not vegan thought this was delicious and as good or better than any cheesecake they have tried!
One question though: I lined the inside walls with parchment paper and cooled the cake following your instructions (having stopped the bake at 1hr 6.5min based on your jiggle instructions.) The walls of the cake contracted a little bit and it was extremely easy to pull the cake out. I did notice that the very center of the pie was just slightly too soft and the edges of the pie were ever slightly to dense. Any recommendations? Thanks so much!
Hey that’s great news! Thanks for the message. Did you bake at 335 or 350? I used to bake (the store bought cream cheese) at 350 but now do 335 with this homemade version
It’s quite normal for the edges of the cheesecake to be slightly more baked than the center, but be sure you using a water bath bake method & fill the water almost to the top of the cheesecake pan being careful not to get water inside the cheesecake of course!
Additionally you could loosely cover the cheesecake with aluminum foil (being careful it does not rest on top of the cheesecake) this will create a softer “steaming” environment
Cheesecake is in the oven, my first try! I have about 2/3 cup of leftover “cream cheese” mixture. Any suggestion what to do with it? Love your recipes 😁
Great! I hope you will love it! Yes I know the recipe for the cream cheese makes a bit more than we need. It was just the way the recipe worked out ~ I know it’s wasteful I will have to think of something to use it in other than another cheesecake! 😀
I actually have guar gum for making ice cream, have you played around at all with using it?
So in my limited experience with both of these ingredients I know that xanthan is best for baked applications whereas guar is better for cold (hence it being superior in ice cream) However you can use it rather than buying another ingredient 1:1 sub