Healthy no-cheese raspberry cheesecake is the dessert I serve skeptics first: silken tofu and yogurt cheese make a filling so creamy nobody asks what's missing. The graham crust uses coconut oil and brown-rice syrup, and the long chill after baking does the rest. It's a cheesecake that happens to be good for you, not a compromise.
A cheesecake that’s both sinfully delicious and genuinely healthy? It’s not a dream—it’s this recipe! We’ve swapped out heavy ingredients for wholesome alternatives like silken tofu and whole-grain graham crackers to create a dessert that truly satisfies. The result is a creamy, tangy cheesecake with a killer raspberry sauce that will have you reaching for a second slice, completely guilt-free. Get ready to be amazed!
Ingredients
• PREP: 30 minutes | COOK: 1 hour | YIELD: 12 slices
• CRUST
• 7 oz / 200 g 100% whole wheat honey grahams or vegan amaranth whole-grain graham crackers
• Pinch sea salt
• 2 Tbsp / 30 ml unrefined coconut oil or vegan butter substitute, melted
• 2 Tbsp / 30 ml brown-rice syrup, yacon syrup or pure honey
• 1 tsp / 5 ml pure vanilla extract
• FILLING
• 1 12-oz / 340 g (12 oz) package silken light firm tofu, drained
• 1 cup / 240 ml Yogurt Cheese or 8 oz / 225 g vegan non-hydrogenated cream cheese
• 3 Tbsp / 45 ml brown-rice syrup, yacon syrup or pure honey
• Zest and juice of ½ lemon
• 1 tsp / 5 ml pure vanilla extract
• ¼ tsp / 1.25 ml (0 fl oz) baking soda
• 2 Tbsp / 30 ml arrowroot starch
• Pinch sea salt
• RASPBERRY SAUCE
• (Yields 1¼ cups / 300 ml / 10.1 fl oz)
• 2 cups / 480 ml frozen raspberries
• 2 Tbsp / 30 ml brown-rice syrup, yacon syrup or pure honey
• 1 tsp / 5 ml arrowroot starch
• 1 Tbsp / 15 ml lemon juice
Instructions
1. Preheat your oven to 350°F / 177°C.
2. To make the crust, pulse the graham crackers and salt in a food processor until they form fine crumbs. With the processor running, slowly stream in the melted coconut oil, syrup, and vanilla until the mixture resembles wet sand and holds together when pressed.
3. Transfer the mixture into a 9-inch springform pan and press down firmly to create an even layer. Bake for 8 to 10 minutes, until the edges are lightly browned. Remove from the oven and let it cool completely.
4. For the filling, add all filling to a clean food processor or high-speed blender. Blend until completely smooth, scraping down the sides as needed to ensure everything is incorporated.
5. Pour the filling over the cooled crust and spread it out evenly. Bake for about 45 minutes, until the edges are golden brown and the center is mostly set but still has a slight jiggle when the pan is gently shaken.
6. Transfer the cheesecake to a wire rack and let it cool to room temperature for 1 hour. Then, refrigerate until thoroughly chilled, at least 4 hours or overnight.
7. While the cheesecake chills, prepare the raspberry sauce. Combine all sauce in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, until the sauce has slightly thickened. Let it cool, then refrigerate until ready to use.
8. To serve, carefully remove the outer ring of the springform pan. Slice the cheesecake and serve each piece topped with the chilled raspberry sauce.
Nutritional Information
• NUTRITIONAL VALUE
• Per Serving (1 slice with 1½ Tbsp / 22.5 ml / 0.8 fl oz sauce)
• Calories: 168
• Protein: 9 g
• Carbs: 40 g
• Total Fat: 4 g
• Saturated Fat: 2 g
• Fiber: 1 g
• Sodium: 352 mg
• Cholesterol: 0.4 mg
Pro Tips
• For an ultra-smooth filling, be sure to scrape down the sides of the blender or food processor multiple times to ensure no lumps of tofu remain.
• Don’t overbake the cheesecake! A slight jiggle in the center is perfect, as it will continue to set while it cools and chills in the refrigerator.
• If using Yogurt Cheese for the filling, remember that it must be made ahead of time as it requires several hours to strain.
• Store leftover cheesecake and sauce separately in airtight containers in the refrigerator for up to five days for best freshness.
• Feel free to swap the raspberries for other frozen berries like strawberries, blueberries, or a mixed berry blend to create a different flavor profile.
FAQ
Q: Can I make this cheesecake completely vegan
A: Yes, this recipe is easily made vegan. For the crust, use vegan amaranth whole-grain graham crackers, unrefined coconut oil or a vegan butter substitute, and a syrup instead of honey. For the filling, use the 8 oz (226.8 g) of vegan non-hydrogenated cream cheese instead of Yogurt Cheese and a vegan syrup like brown-rice or yacon syrup.
Q: Is this vegetarian cheesecake a good source of protein
A: Absolutely. Thanks to the silken tofu and Yogurt Cheese (or vegan cream cheese alternative), each slice contains an impressive 9 grams (0.32 oz / 9.1 g) of protein, making it a satisfying and protein-rich vegetarian dessert.
Q: What is Yogurt Cheese and can I substitute it
A: Yogurt Cheese is simply yogurt that has been strained to remove most of its whey, resulting in a thick, creamy consistency similar to cream cheese. If you don’t have it or prefer not to make it, the recipe suggests an excellent substitute: 8 oz (226.8 g) of vegan non-hydrogenated cream cheese.
Q: How should I store this tofu cheesecake
A: For the best freshness and texture, store the leftover cheesecake and the raspberry sauce in separate airtight containers in the refrigerator. They will keep well for up to five days.
More Recipes You’ll Love
- Delectable Pear Upside-Down Cake
- Classic Vegan Pot Pie with Herb Crust
- Pan-Fried Pineapple with Cardamom Ice Cream
Healthy No-Cheese Raspberry Cheesecake
Ingredients
Method
- Preheat your oven to 350°F / 177°C.
- To make the crust, pulse the graham crackers and salt in a food processor until they form fine crumbs. With the processor running, slowly stream in the melted coconut oil, syrup, and vanilla until the mixture resembles wet sand and holds together when pressed.
- Transfer the mixture into a 9-inch springform pan and press down firmly to create an even layer.
- Bake for 8 to 10 minutes, until the edges are lightly browned.
- Remove from the oven and let it cool completely.
- For the filling, add all filling to a clean food processor or high-speed blender.
- Blend until completely smooth, scraping down the sides as needed to ensure everything is incorporated.
- Pour the filling over the cooled crust and spread it out evenly.
- Bake for about 45 minutes, until the edges are golden brown and the center is mostly set but still has a slight jiggle when the pan is gently shaken.
- Transfer the cheesecake to a wire rack and let it cool to room temperature for 1 hour.
- Then, refrigerate until thoroughly chilled, at least 4 hours or overnight.
- While the cheesecake chills, prepare the raspberry sauce.
- Combine all sauce in a small saucepan over medium-high heat.
- Bring to a simmer, stirring occasionally, until the sauce has slightly thickened.
- Let it cool, then refrigerate until ready to use.
- To serve, carefully remove the outer ring of the springform pan.
- Slice the cheesecake and serve each piece topped with the chilled raspberry sauce.
- Don't overbake the cheesecake! A slight jiggle in the center is perfect, as it will continue to set while it cools and chills in the refrigerator.
