Substitute for Cream Cheese in Cheesecake: Best Alternatives
When making cheesecake, the best substitute for cream cheese is Mascarpone + Lemon Juice. Mascarpone has a similar fat content and ultra-creamy texture. Adding lemon juice provides the tanginess that cream cheese naturally has. The result is a luxuriously smooth Italian-style cheesecake. Cream cheese is the defining ingredient in American-style cheesecake, providing its dense, creamy, and tangy character. It creates the rich, smooth texture when baked. Substitutes need to replicate its high fat content, tanginess, and ability to set into a firm, sliceable custard.
Best Substitute
Mascarpone + Lemon Juice
1 cup mascarpone + 1 tsp lemon juice per 8 oz cream cheese
Mascarpone has a similar fat content and ultra-creamy texture. Adding lemon juice provides the tanginess that cream cheese naturally has. The result is a luxuriously smooth Italian-style cheesecake.
What else can I use instead of cream cheese in cheesecake?
Ricotta (strained) + Heavy Cream
1 cup strained ricotta + 2 tbsp heavy cream per 8 oz cream cheese
Strain ricotta overnight through cheesecloth. Creates a lighter, Italian-style cheesecake with slightly grainier texture. Blend smooth in food processor.
Greek Yogurt (strained) + Butter
1 cup strained Greek yogurt + 2 tbsp softened butter per 8 oz cream cheese
Lower in fat. Creates a tangier, lighter cheesecake. Strain yogurt through cheesecloth for 4 hours to thicken.
Silken Tofu + Cashew Butter
12 oz silken tofu + 1/4 cup cashew butter per 8 oz cream cheese
Blend until very smooth. Add 1 tbsp lemon juice for tang. Best for no-bake cheesecake. Chill at least 6 hours to set.
Frequently Asked Questions
What can I use instead of cream cheese in cheesecake?
Mascarpone cheese is the best substitute: use 1 cup mascarpone plus 1 teaspoon lemon juice per 8 oz of cream cheese. It has a similar fat content and creates an ultra-smooth, rich cheesecake with a slightly Italian character.
Can you make cheesecake with yogurt instead of cream cheese?
Yes, but strain the yogurt first. Line a strainer with cheesecloth and let full-fat Greek yogurt drain for at least 4 hours. Mix the strained yogurt with 2 tablespoons softened butter per cup. The result is a lighter, tangier cheesecake.