With a recipe so decadent, who needs a creative post title?
Call it cheesecake dip, pudding, fondue, or even vegan cream cheese frosting… whatever you want to call it, this concoction tastes awesome! And with only four ingredients, it couldn’t be easier to make.
This frosting can also be eaten as a pudding, dip, or even thinned out as a sauce for pancakes.
Above, as frosting for: Cinnamon Roll Baked Oatmeal.
Cheesecake Frosting
(or Cheesecake Mousse)
- 1/2 cup silken-firm tofu (I use Mori-Nu)
- 2 tablespoons plus 2 tsp Tofutti non-hydrogenated cream cheese
- 1/4 teaspoon vanilla extract (or more)
- stevia or other sweetener to taste
- cinnamon as desired
Blend the tofu until smooth, then add the other ingredients and blend again.
See this recipe for a Tofutti-Free Frosting..
{ 40 comments… read them below or add one }
Sounds tasty to me! I have some tofutti cream cheese sitting in my fridge (it’s just begging to be used), so maybe I’ll give this a try. Any idea how I can make it without weighing the ingredients? I don’t have a food scale…
great idea!
I have a new food combo i’m trying in the morning (if I remember)
Does that count?
yummmmy! i love cheesecake but try not to have it too much since it’s high in fat/calories and dairy that hurts my tummy
but these i will definitely try. i love that it’s SIMPLE because i hate to cook/clean up a big mess but 4 ingredients is my type of baking 
Sounds like a winner! I have the ultimate weakness for carrot cake and cream cheesey frosting, so if there’s a healthier way to make my favorite treat, bring it on! THANKS!
im going to keep it up too…so fun. kiwis are onth e neu today (WITH fuzz!)
That looks delicious as usual!
That sounds amazing! And so versatile, too
Forget the oatmeal – I’ll take this straight!! Great idea (as always!) Katie, have fun on your vay cay!
Who wouldn’t something called cheescake mousse? Mmmm, cheesecake.
I die.
Hey,
I love anything cheesecake, that looks awesome!! I’ve been craving cheesecake for so long, I’ve been wanting to make a vegan one for so long. All the different flavor combos its hard to pick one to make.
You have such creative ideas!
AWESOME IDEA WITH THE CREAM CHEESE MOOSE!! THANK YOU!
What a great idea! Cheesecake waffles sound phenomenal.. maybe with chocolate and strawberries on top?
Enjoy your day!
I recently discovered Jicama!!!!! How have I lived w/o this food for so long c:
omg cheesecake mousse?????? that’s amazing!!!
and i’ve loved this “challenge” I’m definitely NOT stopping!!!!!!!!!
yay!
Anything with cheesecake in its name sounds amazing
I’ll be trying this on top those carrot cake cupcakes for sure! I’m still loving the new foods challenge by the way!
Hope you’re having a great vacay!
sounds a great vegan cheesecake recipe!!
oh.. I tried broco-flower as my new food challenge!
CCK, I loved you before, but now I want to write you an acoustic love song and play it creepily outside your window! hehe! LOVE THE CHEESECAKE MOUSSE recipe! yum!
http://sunbeamsandprettythings.blogspot.com/
Would you believe I haven’t had watermelon in at least a month?! I forgot about it! This situation MUST be rectified!
looks awesome
I am not giving up the food challenge…just getting started!
Katie, you would be so proud as a vegan—I tried seitan! It was in a “chicken salad”/seitan salad–delish! The next step is preparing it myself…
I tried Kabocha!!! Yippee yay it is soo delicious, and so filling!
I tried an awesome melon this morning…Juan Canary? Does that even make sense? It was very similar to a musk or honeydew melon and it was so sweet and juicy. I’ll definitely get it again. I liked it so much I ate the whole thing, and then I was mad b/c it was like 7 points, but totally worth it. YUMMMMMMMMMY!!!
(Bright yellow, near the melons in your grocery. If it was in MY grocery, it’s gotta be in yours as I live in the cultural wasteland of the world)
Mmm, this recipe inspired me — I have a pumpkin cheesecake in the oven as I type. Can’t wait to dig in (and post pics, of course!)!!
A word of caution for everyone, even if you know this, Katie: Tofutti cream cheese contains sugar. I have a friend with many food sensitivities, and she reacts to the sugar in Tofutti, even in such a small amount. I’m not sure if diabetics would react.
But, keep those great recipes coming!
Im guessing this for the mystery picture for the contest!
Scale guess #7!
Another guess for the scale!
Hi, I would just like to say that I loooooove your blog and I would like to try all your recipes, but I dont know how much T is, like when you talk about 3T.. is it the same as tsp??
Keep up the good work!
Love from Iceland!
Hey Erna!
Too cool!
I’m so sorry to be confusing! A T means a Tablespoon.
I’m so excited to hear from someone in Iceland!
CCK, have you ever tried Rice Mallow. It’s brown rice syrup made to be like the old marshmallow fluff. The color is a little yellower but I think it tastes good. Could probably be incorporated into one of your frostings. Could also be used on cookie sandwiches, etc. You’ll know what to do with it once you have it. I get it at Mrs. Green’s.
I had it a loooong time ago, but I haven’t seen it in ages around here. Sadly, this summer I saw it on vacation, and I was so excited. I bought it… but when I went to try it, the container was full of mold and it had to be returned
.
Hi Katie!
I want to make this cake for my non-vegan friend’s birthday. How much of the cream cheese frosting did you need to frost the cake? In other words, how many servings is the recipe listed above? Thanks!!!
Hey Alexis! The entire recipe makes about 1/3 cup. You’re such a sweet friend! I hope your friend likes the cake!
Hi, Katie! if I have a soy sensitivity (nutritionist suspects I might after some testing, but not set in stone…), do you have any non-dairy recommendations for how to make this type of icing? I was thinking along the lines of coconut?
Hey pretty lady! I know you wrote again and said you found a recipe. But just in case yo want another choice, this one is my absolute favorite! (And it’s sugar-free) http://chocolatecoveredkatie.com/2011/01/18/coconut-banana-butter/
Oh wow that looks fabulous! Thank you, Katie! And I love that it’s sugar free
I may have just found something, actually.
http://www.elanaspantry.com/coconut-cream-frosting/
http://veganjoy.blogspot.com/2010/04/whipped-coconut-cream.html
This is another great option to adorn your red-velvet pancakes with
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