Keto Vegan Cheesecake (Dairy Free, Egg Free)

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.

Keto cheesecake for ALL!

I originally shared this recipe as an exclusive for Mi Casa Cooking Club, my membership group (which isn’t running right now). 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?

Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.

Keto Vegan Cheesecake (Dairy Free, Egg Free)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Cristina Curp
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: Baked Goods
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Delicious and simple dairy free, egg free cheescake- made with tofu!

---

Scale 1x2x3x

Ingredients

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pre-heat the oven to 350°F.
2. Pulse the crust ingredients in the food processor until it’s ground up like wet sand and sticky.
3. Press the mixture into 6-8 muffin liners.
4. Bake for 15 minutes until toasty. In the meantime, wash the food processor and make the filling.
5. In the clean food processor, blend all of the filling ingredients until completely smooth.
6. I recommend dicing the tofu first and adding in about 3/4 of it. Save the rest and only add it in if needed.
7. Scoop it out and top the crust with filling until each muffin liner is full. Bake for 20 minutes or until golden.
8. Let cool to room temp, then set in the fridge to cool completely and set. Serve chilled! Great plain, even better with blueberry compote!

Recipe Notes:

• net carbs per serving: 4.5g

Nutrition

• Serving Size: 1 serving
• Calories: 182
• Fat: 15.5g
• Carbohydrates: 7.1g
• Fiber: 2.5g
• Protein: 3.6g