Vegan Butternut Cheesecake

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0.5 min read

Vegan Butternut Cheesecake

This Crustless Butternut Cheesecake has zero saturated fat and only about one-tenth the calories of regular cheesecake, but loads of creamy, dreamy flavor.
Course: Dessert
Cuisine: American, International, Vegan, Vegetarian


  • 2 tablespoon apple juice concentrate
  • 1 package Silken Tofu (12.3oz)
  • 1/4 cup Roasted Butternut squash pureed
  • 2 tablespoon Splenda
  • 2 tablespoon vanilla
  • 1 teaspoon cream of tartar
  • 1 teaspoon xanthan gum


  • In a food processor combine all ingredients and puree until smooth.
  • Pour into individual muffin cups or pie dish
  • Bake at 375 degrees for 30 minutes in a hot water bath.