This Keto Vegan Cheesecake strikes the perfect balance of creamy and tart, with the perfect crumbly pecan crust. You’d never guess it’s completely dairy free! You can customize the flavor and top it with fresh fruit — I highly recommend topping with my Paleo Blueberry Compote. I mean, look at this …
Keto cheesecake for ALL!
I originally shared this recipe as an exclusive for Mi Casa Cooking Club, my membership group (you can read more about that here). The response was amazing and I knew that I couldn’t not share this recipe with the world. Yes, it’s vegan, but still completely creamy What’s the secret? Tofu! I know, I know, but trust me — tofu can be a great option. I talked more about tofu, how to source the best options, and estrogen in tofu in this recipe post for Pan Fried Glazed Tofu.
How to make a keto pie crust
For this recipe, I used a pecan crust — it’s the perfect option for a crumbly, buttery crust that compliments the cheesecake flavor. I added some vanilla and sweetener into the crust to play off the more savory undertones of the filling. This crust was inspired by my Keto Pecan Brittle – yum!
The result is a crust that holds its shape and offers a nice structure to a creamy cheesecake filling. You could use this keto crust recipe in a variety of pies, which is great because the holidays are right around the corner.
Looking for more free recipes?
Delicious and simple dairy free, egg free cheescake- made with tofu!
For the Crust:
- 1 cup pecan halves
- 1/4 cup liquid sweetener (I use allulose)
- 1/2 teaspoon vanilla extract
- 1 pinch of salt
For the Filling:
- 1 block extra firm, organic, non-gmo tofu
- 1/2 cup liquid sweetener (I used allulose)
- 1 teaspoon vanilla extract
- juice of 2 limes
- 1 teaspoon ground psyllium husk
- 1/2 teaspoon fine salt
- pinch of black pepper
- 1/8 teaspoon pure stevia extract
- Pre-heat the oven to 350°F.
- Pulse the crust ingredients in the food processor until it’s ground up like wet sand and sticky.
- Press the mixture into 6-8 muffin liners.
- Bake for 15 minutes until toasty. In the meantime, wash the food processor and make the filling.
- In the clean food processor, blend all of the filling ingredients until completely smooth.
- I recommend dicing the tofu first and adding in about 3/4 of it. Save the rest and only add it in if needed.
- Scoop it out and top the crust with filling until each muffin liner is full. Bake for 20 minutes or until golden.
- Let cool to room temp, then set in the fridge to cool completely and set. Serve chilled! Great plain, even better with blueberry compote!
- net carbs per serving: 4.5g
- Serving Size: 1 serving
- Calories: 182
- Fat: 15.5g
- Carbohydrates: 7.1g
- Fiber: 2.5g
- Protein: 3.6g
Keywords: keto cheesecake, vegan cheesecake, keto vegan, tofu recipe, mini cheesecake recipe