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)

  • 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


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


  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


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