Vegan Ricotta Cheesecake

If you’re looking for a dessert that’s both dairy-free and full of flavor, this vegan ricotta cheesecake will win you over. It’s not your typical dense New York-style cake. This version is inspired by the traditional Italian recipe, known for its crustless, fluffy texture and gentle citrus notes. I’ve taken my beloved Italian cheesecake and made it 100% plant-based without sacrificing taste or texture. In this guide, I’ll show you exactly how to make vegan ricotta cheesecake from scratch, using tofu and vegan cream cheese for a creamy, moist result every time.

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The Story Behind My Vegan Ricotta Cheesecake

From Family Favorite to Vegan Twist

Italian cheesecake was always been close to my heart. The original version, made with dairy ricotta and cream cheese, was one of the first desserts I mastered back when my kitchen doubled as a nap zone and recipe testing ground. When I shifted toward plant-based baking, I couldn’t leave this one behind. So, I began testing, determined to turn it into the best vegan ricotta cheesecake I could create.

I remember my first dairy-free test run. My son Oliver came into the kitchen, took one whiff, and asked, “Mum, is that cannoli?” In that instant, I understood that I was onto something special. Since then, this vegan ricotta cheesecake has taken its place beside our family favorites like the Vegan tiramisu, with no one even noticing it’s dairy-free.

Why It’s Not Like the Others

This vegan ricotta cheesecake is nothing like a heavy New York version. The texture is light and moist with a creamy, custard-like feel that melts in your mouth. It’s all about the balance between richness and softness. That’s thanks to the blend of tofu and vegan cream cheese, which mimics the traditional ricotta base perfectly.

Even without a crust, it holds beautifully after chilling and slices cleanly. I like to serve it simply, dusted with powdered sugar or with a swirl of vegan whipped cream. When I make a dessert spread, I often pair it with mini banana pudding cheesecakes for a fun contrast in textures. This vegan ricotta cheesecake always disappears first.

Recipe

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How to Make Vegan Ricotta Cheesecake at Home

Key Ingredients for Creamy Texture and Flavor

To get that classic Italian cheesecake texture, the right combination of ingredients is everything. I use firm tofu as the base for my vegan ricotta. When it’s blended smooth, it becomes soft and fluffy, just like traditional ricotta. I combine it with vegan cream cheese for structure and richness. My favorite brand for baking is Tofutti. It holds up well in the oven and never turns oily.

Here’s what you’ll need to make this vegan ricotta cheesecake recipe:

• 20 oz firm tofu, gently squeezed
• 12 oz vegan cream cheese (Tofutti recommended)
• 1½ cups granulated sugar
• 4 tbsp vegan butter
• 6 tbsp cornstarch (measured by weight for best results)
• ¼ cup all-purpose flour
• 1 tbsp egg replacer (optional)
• 1 cup plant milk
• 1 tsp vegan lactic acid or apple cider vinegar
• 1 tbsp vanilla extract
• Zest from 1 small lemon and 1 orange
• Pinch of ground cinnamon

A little citrus zest adds brightness without overpowering. I always make a batch of no bake caramel cheesecake shooters alongside for a fun variation.

Step-by-Step Instructions for a Foolproof Bake

1. Preheat your oven to 350°F. Lightly grease and line an 8-inch cake pan with parchment paper.
2. Process the tofu in a food processor until it reaches a ricotta-like texture.
3. Add all remaining ingredients & blend until the mixture is silky and well-combined.
4. Pour the batter into the prepared pan.
5. Place the pan inside a larger dish filled halfway with water. This water bath prevents cracking.
6. Bake for 1 hour. Then, turn the oven off and leave the cheesecake inside for 30 minutes.
7. Let it cool fully at room temperature before refrigerating for at least 4 hours.

I always chill mine overnight for the best texture. Try it with no bake pecan praline cookies for a crunchy contrast. This vegan ricotta cheesecake slices beautifully and tastes even better the next day.

Understanding Vegan Ricotta and Substitutions

What Makes Vegan Ricotta Cheesecake So Unique

The texture of vegan ricotta cheesecake is what makes it truly stand out. It is not dense or overly rich like New York-style cheesecakes. Instead, it is light, smooth, and just moist enough to feel indulgent without being heavy. That comes from the tofu. Firm tofu, when blended, turns into a soft and creamy base that mimics traditional ricotta perfectly.

Tofu does not just provide structure, it absorbs flavor really well. The citrus zest and vanilla in this recipe become the stars. Tofu is also easy to find, affordable, and protein-rich, which makes it ideal for busy home bakers. I have used the same tofu ricotta in my matcha tiramisu and it worked beautifully there too.

What I love most is that this vegan ricotta cheesecake feels elegant without trying too hard. Even my picky son, Oliver, called it his favorite after just one bite.

Cream Cheese and Tofu: The Perfect Pair in Vegan Baking

For this cheesecake, I rely on a combination of tofu and vegan cream cheese. The tofu brings moisture and that classic ricotta-like texture, while the cream cheese adds richness and helps the cheesecake hold its shape. I always use Tofutti, because it stays smooth and stable during baking.

If you want to try adapting other recipes, this comparison makes it easy to swap traditional ingredients with plant-based options:

Traditional Ingredient	Vegan Substitute
Ricotta Cheese	Firm tofu, blended smooth
Cream Cheese	Tofutti vegan cream cheese

This combination creates the perfect vegan ricotta cheesecake texture. It feels light but slices cleanly and holds together well. When I serve this next to butterfinger caramel cheesecake bars, the mix of rich and delicate desserts gets rave reviews every single time.

Serving and Storing Vegan Ricotta Cheesecake

How I Like to Serve This No-Crust Cheesecake

One of the things I love about this vegan ricotta cheesecake is how elegant it looks straight from the pan. Since it follows the Italian tradition, there is no crust, which makes the texture even more delicate. My go-to presentation involves a light sprinkle of confectioner’s sugar paired with dollops of plant-based whipped topping. Sometimes I add thin slices of fresh orange or lemon on top to bring out the citrus flavor.

My daughter Ella likes it with berry compote. She says it makes it feel like a fancy café dessert. When I have guests over, I serve this cheesecake alongside something colorful like strawberry cake and cheesecake. The contrast between creamy and fruity gives the table a balanced, eye-catching feel.

For a playful twist, I occasionally turn it into a mini dessert board with fruit, chocolate chips, and even a few mini egg cheesecakes. It is always a hit.

Storing, Freezing, and Flavor Variations

Once baked and chilled, this vegan ricotta cheesecake needs to stay refrigerated. I keep it loosely wrapped and it stays fresh for up to one week. Honestly, it rarely makes it past day three in our house. The texture improves after a full night in the fridge, which makes it perfect for making ahead.

You can freeze individual slices too. Just wrap them tightly and place in an airtight containner. Allow the slices to defrost in the refrigerator for several hours prior to enjoying.

Below are some of my favorite variations to try:

• Add a swirl of raspberry jam before baking
• Mix in dairy-free chocolate chips for a cannoli-inspired touch
• Top with crushed pistachios and maple syrup after chilling

If you are short on time but still want that cheesecake experience, try making no bake pecan praline cookies alongside. They pair surprisingly well and require no oven.

This vegan ricotta cheesecake is one of those desserts that feels impressive without much effort. It is soft, flavorful, and always gets compliments, whether you serve it alone or as part of a larger spread.

Final Thoughts

This vegan ricotta cheesecake has become a staple in my kitchen. It is light, creamy, and has the perfect balance of sweetness and texture. The tofu and vegan cream cheese combination gives it that unmistakable ricotta-style softness without feeling heavy. Every time I make it, someone asks for the recipe, and that tells me it is something special.

Whether you are plant-based or just looking for a new dessert to enjoy, this one is worth trying. And if you love this kind of recipe, check out my Pinterest at Tuck In Bites for more easy, comforting bakes and dairy-free dessert ideas.

FAQ About Vegan Ricotta Cheesecake