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Soy Cheesecake Filling

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kate Hanley


2 tubs soy cream cheese
1/2 cup sugar
1 tsp vanilla
1 egg


Mix together soy cream cheese, sugar, and vanilla until well blended. Add egg. Pour into pre-made, safe graham crust and bake at 300F for 1 hour. Refrigerate for two hours.


This is quite yummy, and is only slightly *softer* in texture than regular cheesecake. I use vanilla extract, but this recipe also works well with other extracts such as almond, etc.

This recipe submitted with permission by Kristin J.


I have not tried this recipe with any egg substitutes.

Use a graham cracker crust that is safe for your allergens. You can make your own Graham Cracker Crust using safe graham cracker crumbs if premade ones are not safe.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.