Vegan Almond Cheesecake

You don’t need cream cheese or eggs to make a cheesecake that actually satisfies.

This vegan version blends tofu with almond meal, brown sugar, lemon juice, and almond extract into a filling that bakes up smooth and creamy with a subtle nuttiness running through every bite.

Pour it into a graham cracker crust, scatter slivered almonds on top, and let the oven do the rest.

One hour from start to finish, and nobody at the table will believe it’s plant-based.

Variations

• Chocolate almond: Blend in 3 tablespoons of cocoa powder for a rich, fudgy spin.
• Berry topped: Skip the slivered almonds and top with fresh raspberries or a blueberry compote after baking.
• Fully vegan crust: Use a vegan graham cracker brand or make a date-and-nut crust for a completely dairy-free base.

Pro Tips

• Use firm or extra-firm tofu, well drained. Silken tofu will make the filling too loose and it won’t set properly.
• Blend until completely smooth with zero graininess. Scrape down the sides of the food processor at least once to catch any lumps.
• Let the cheesecake cool completely in the oven with the door cracked open. This prevents the surface from cracking as it sets.
• If using honey, the cake isn’t strictly vegan. Swap in maple syrup or agave for a fully plant-based version.