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Crust-less Cheesecake

This recipe is intended for patients who have successfully completed the Full Liquid phase and are in the Pureed phase.


  • 1 8 oz. container of fat free cream cheese
  • 1/2 lb soft tofu
  • 1/2 cup egg substitute
  • 6 tablespoons of egg white substitute
  • 6 packets of sugar substitute (Splenda or Stevia)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon cream of tartar
  • butter-flavored or unflavored cooking spray



  • Preheat the oven to 350 degrees.
  • In a large bowl, combine cream cheese, tofu, egg substitute, sweetener, vanilla & almond extracts until smooth.
  • In a small bowl, whip egg white substitute and cream of tartar until the mixture forms stiff peaks.
  • Gently fold the whipped egg whites into the cream cheese mixture.
  • Coat an 8 inch square cake pan with cooking spray.
  • Pour batter into the cake pan.
  • Place the cake pan into a baking pan.
  • Pour hot water into the baking pan until it reaches half way up the sides of the cake pan (this is to ensure your cheesecake does not burn).
  • Let the cheesecake cool to room temperature.
  • Refrigerate for at least 4 hours.

Recipe Servings: 8


Nutrition Facts

  • Protein 9g
  • Total Carbs 4g
  • Sugar 2g
  • Total Fat 1g