By Gabriella V., last updated on January 6, 2022

Who knew a dairy-free cheesecake could taste so good. Even the die-hard cheesecake fans will fall for these. If you do not believe me, you’ve got to give these Tofutti cheesecake recipes a try!

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Firstly, let’s understand what Tofutti is. Tofutti is a brand of products created in 1981 by Mr. Mintz, a Jewish caterer who was looking to make a dessert to enjoy while respecting the Jewish faith.

Tofutti products are soy-based and dairy-free. The soy milk is heated, and the curds are separated. The curd is then pressed into blocks and set, and this is what we know as ‘tofu’ today.

The soy curd creates the dairy-free cream cheese by emulsifying it with vegetable oil making a cream cheese-like spread. The texture and taste of Tofutti are like the real deal, and that is why these vegan cheesecake recipes are a winner.

There are two styles of cheesecakes, a baked cheesecake, and a fridge cheesecake. These are two of my favorite go-to recipes of the different styles. The baked cheesecake produced the best result and should be the first choice if you have sufficient time. The fridge cheesecake is also great and is best to use when you are rushed for time.

Table of Contents

Salted Caramel Tofutti Cheesecake

Preheat the oven to 350 °F on a convection setting; this helps distribute the heat evenly around the oven and prevents hot spots.
You will also need a 28 cm springform cake tin, and a food processor to blend the biscuit crumbs
You will also need at least 5 hours of preparation time before you plan on serving the Toffuti cheesecake.

Ingredients, Biscuit base:

2 packets vegan graham cracker biscuit
60 ml coconut oil, melted
60 ml icing sugar

Step by Step Instructions:

In a food processor, blend the biscuits to a fine crumb, or place them in a plastic bag, and use a rolling pin to crush them.
Add the sugar to the biscuit crumbs and combine, then add the coconut oil and mix to resemble “wet sand.”
Gently press the biscuit mix into the cake tin; using the back of the spoon works really to press the biscuit to form a compact base.
Place the biscuit base in the fridge to set; in the meantime, we can make the cheesecake mixture.

Ingredients, Cheesecake filling:

2 tubs Tofutti cream cheese
125ml castor sugar
1 lemon, zest, and juice
5ml vanilla extract

Step by Step Instructions:

Cream together the Tofutti and the sugar until well combined. Be careful not over mix the mixture, as you do not want to incorporate too much air; this will cause the cheesecake to souffle and the surface to crack once baked
Add the zest and juice of the lemon Mix to combine the ingredients Stir in the vanilla essence
Pour the Tofutti mixture into the biscuit lined tin Place the cheesecake in the center of the oven and bake for 30 minutes Once cooked, turn the oven off, and leave the cheesecake in the oven to cool down slowly for about an hour
Remove from oven and allow to cool down completely in a cool spot, then refrigerate for 4 hours or preferably overnight to set. Gently remove the springform tin; running a knife around the tin will help loosen the cake from the edges.

Ingredients, Salted caramel topping:

250ml sugar
125ml coconut milk
1/2 tsp salt

Step by Step Instructions:

In a pan, add the sugar.
Over low heat, stir until the sugar has dissolved.
Once the sugar has dissolved, leave it to boil over low heat until the sugar caramelizes.
When the sugar has turned a light caramel color, remove the pan from heat and add the coconut milk.
Return the pan back to the heat, and stir until all the caramel is dissolved and the sauce is smooth
Remove the caramel sauce from the heat and add salt.
Allow the sauce to cool down completely.

Topping for cheesecake:

Once the sauce is completely cooled, gently pour it over chilled cheesecake and allow it to drip off the edges.
Slice and enjoy

My preferred style of cheesecake is the baked version. But if you are pressed for time, you can whip this no-bake cheesecake in no time. The cake will need time to set in the fridge, but the preparation time is much less.

Oreo Fridge Cheesecake

You will need a 28cm springform tin, and a food processor to blend the biscuits for the cheesecake base.

Ingredients, Biscuit base:

2 packets of Oreo biscuits
15ml coconut oil

Step by Step Instructions:

Using a food processor, blend the biscuits into a fine crumb.
Add the coconut oil to the biscuit crumbs and combine
Gently press the biscuit mix into the cake tin; using the back of the spoon works really to press the biscuit to form a compact base.
Refrigerate to set in the fridge;
in the meantime, we can make :

The Cheesecake Mixture

Ingredients, cheesecake filling:

2 tubs Tofutti cream cheese
125ml coconut oil, room temperature melted
160ml castor sugar
80ml lemon juice
1 packet oreo’s for serving

Step by Step Instructions:

Mix together Tofutti cream cheese and coconut oil until well combined.
Add the castor sugar and mix through well
Finally, add the lemon juice and stir it through the cream cheese mixture until well incorporated.
Pour the cream cheese mixture into the biscuit-lined tin and chill in the fridge for at least 4 hours or even better overnight.
When it comes to serving, remove cake from springform tin and garnish with Oreo biscuits.

Whether you choose to make a vegan cheesecake for dietary, ethical, or religious reasons, these two cheesecakes are sure to hit the sweet spot.

Who would think something could taste like the real deal. Tofutti is the better vegan/ dairy-free cream cheese brand to use when making cheesecakes.

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Salted Caramel Tofutti Cheesecake

Tofutti products are soy-based and dairy-free. The soy milk is heated, and the curds are separated. The curd is then pressed into blocks and set, and this is what we know as 'tofu' today. The soy curd creates the dairy-free cream cheese by emulsifying it with vegetable oil making a cream cheese-like spread. The texture and taste of Tofutti are like the real deal, and that is why these vegan cheesecake recipes are a winner.

Course: Dessert

Cuisine: American

Keyword: totuffi, totuffi cheesecake, totuffi cheesecake recipes, vegan cheesecake

Author: Cheesecakes World

Ingredients

Biscuit base:

2 packets vegan graham cracker biscuit
60 ml coconut oil melted
60 ml icing sugar

Cheesecake filling:

2 tubs Tofutti cream cheese
125 ml castor sugar
1 lemon zest, and juice
5 ml vanilla extract

Salted caramel topping:

250 ml sugar
125 ml coconut milk
1/2 tsp salt

Instructions

Preheat the oven to 350 °F on a convection setting; this helps distribute the heat evenly around the oven and prevents hot spots.
You will also need a 28 cm springform cake tin, and a food processor to blend the biscuit crumbs
You will also need at least 5 hours of preparation time before you plan on serving the Toffuti cheesecake.

Biscuit Base:

In a food processor, blend the biscuits to a fine crumb, or place them in a plastic bag, and use a rolling pin to crush them.
Add the sugar to the biscuit crumbs and combine, then add the coconut oil and mix to resemble "wet sand."
Gently press the biscuit mix into the cake tin; using the back of the spoon works really to press the biscuit to form a compact base.
Place the biscuit base in the fridge to set; in the meantime, we can make the cheesecake mixture.

Cheesecake Filling:

Cream together the Tofutti and the sugar until well combined. Be careful not over mix the mixture, as you do not want to incorporate too much air; this will cause the cheesecake to souffle and the surface to crack once baked
Add the zest and juice of the lemon Mix to combine the ingredients Stir in the vanilla essence
Pour the Tofutti mixture into the biscuit lined tin Place the cheesecake in the center of the oven and bake for 30 minutes Once cooked, turn the oven off, and leave the cheesecake in the oven to cool down slowly for about an hour
Remove from oven and allow to cool down completely in a cool spot, then refrigerate for 4 hours or preferably overnight to set. Gently remove the springform tin; running a knife around the tin will help loosen the cake from the edges.

Salted caramel topping:

In a pan, add the sugar.
Over low heat, stir until the sugar has dissolved.
Once the sugar has dissolved, leave it to boil over low heat until the sugar caramelizes.
When the sugar has turned a light caramel color, remove the pan from heat and add the coconut milk.
Return the pan back to the heat, and stir until all the caramel is dissolved and the sauce is smooth
Remove the caramel sauce from the heat and add salt.
Allow the sauce to cool down completely.

Topping For Cheesecake:

Once the sauce is completely cooled, gently pour it over chilled cheesecake and allow it to drip off the edges.
Slice and enjoy

Notes

Gabriella V.