Out of Cream cheese, one case
Cream cheese substitute for cheesecake
4 options, ranked, with the exact amount
Use Neufchatel cheese
Same amount as the cream cheese
For a baked cheesecake, Neufchatel is the closest swap: use the same weight, block for block, and expect a slightly softer slice. Mascarpone also works 1:1 and gives a richer, milder cake, so add 1 to 2 tsp lemon juice per 8 oz. Drained, blended ricotta makes a lighter, grainier Italian-style cheesecake. Sour cream or yogurt alone will not set into a cake you can slice.
- Verdict —
- Works
- The tweak —
- Bring it to room temperature and beat it smooth before the sugar goes in, as you would cream cheese.
- Best for —
- baked New York-style cheesecake
- Pantry —
- Likely in your cupboard
One casethe full cream cheese card
Every option, one card
Ranked| # | Substitute | Instead of cream cheese | Verdict |
|---|---|---|---|
| 1 | Neufchatel cheesebaked New York-style cheesecake | Same amountWorks | Works |
| 2 | Mascarponebaked cheesecake | Same amountTweak it | Tweak it |
| 3 | Whole-milk ricottabaked Italian-style cheesecake | Same amount by weightYou'll taste it | You'll taste it |
| 4 | Firm silken tofudairy-free baked cheesecake | Same amount by weightYou'll taste it | You'll taste it |
| Not a swap | Sour cream | not a swapNot for this | Not for this |
Neufchatel cheese
the same tang, slightly less rich
The block sold next to cream cheese, often labeled 1/3 less fat. It has the same tang and the same firmness when cold, with a little more moisture.
- Best for
- baked New York-style cheesecake, no-bake cheesecake, cheesecake bars
- Prep
- Bring it to room temperature and beat it smooth before the sugar goes in, as you would cream cheese.
- Contains
- dairy
- Where it fails
- The slice is a little softer and less dense. Chill a no-bake cheesecake overnight, not the minimum the recipe gives.
Mascarpone
richer, sweeter and milder
An Italian cream cheese that is higher in fat and has almost no tang. It bakes into a very smooth, rich cheesecake and firms up when chilled.
- Best for
- baked cheesecake, no-bake cheesecake, when half the cream cheese is missing
- Prep
- Add 1 to 2 tsp lemon juice per 8 oz to put the tang back, and mix on low speed only until smooth.
- Contains
- dairy
- Where it fails
- Overbeaten mascarpone turns grainy and can separate. An all-mascarpone cake sets softer, so chill it overnight before slicing.
Whole-milk ricotta
milky and mild, with a slightly grainy crumb
The cheese in Italian-style cheesecake. It is leaner and wetter than cream cheese and has a fine curd, so the cake comes out lighter, drier and less tangy.
- Best for
- baked Italian-style cheesecake, replacing half the cream cheese in a baked recipe
- Prep
- Drain it in a fine sieve for at least 30 minutes, then run it in a food processor until completely smooth before mixing.
- Contains
- dairy
- Where it fails
- No-bake cheesecake: ricotta does not firm up when chilled, so the filling stays loose unless the recipe has gelatin.
Firm silken tofu
neutral and slightly beany; lemon and vanilla cover most of it
The usual base for a dairy-free baked cheesecake. Blended, it is smooth and neutral, and it sets when baked, but the texture is closer to a firm custard than to a dense cheesecake.
- Best for
- dairy-free baked cheesecake, recipes written for tofu
- Prep
- Drain it, blend until no flecks remain, and start with 1 tbsp lemon juice per 8 oz for tang.
- Suits
- dairy-free
- Contains
- soy
- Where it fails
- No-bake cheesecake, and any cake where the dense, rich bite of cream cheese is the point.
A recipe written for tofu will have the starch and sugar balanced for it. In a cream cheese recipe, expect a softer set.
Sour cream
tangier and much thinner
Sour cream belongs in cheesecake as a small addition or a topping. It cannot stand in for the cream cheese itself.
- Best for
- a topping layer, not the filling
- Contains
- dairy
- Where it fails
- It is pourable where cream cheese is solid, so a filling made with it alone bakes into a loose custard and a no-bake filling never sets.
How it behaves in this recipe
In cheesecake the cream cheese is the structure. Cold, it is firm enough that the cake unmolds and slices cleanly, and in a no-bake cheesecake it is the only thing holding the filling up. That is why a swap has to be judged on firmness first and flavor second.
Tips for substituting cream cheese
5 tips- An 8 oz block of cream cheese is about 1 cup. Swap by weight where you can: a 15 oz tub of ricotta is just under two blocks.
- Have the substitute at room temperature and mix on low speed. Extra air beaten into a softer cheese is what makes the top crack.
- Chill the baked cake at least 8 hours before slicing. Neufchatel and mascarpone both set softer than cream cheese, and the extra time matters.
- No-bake cheesecake depends on the cheese firming in the fridge. Use Neufchatel or mascarpone there; ricotta, yogurt and tofu stay loose.
- If you have some cream cheese, use it. Half cream cheese and half mascarpone or drained ricotta is closer to the original than a full swap.
Questions
4 questionsCan I use mascarpone in place of cream cheese in cheesecake?
Yes, in the same weight. The cake is richer and milder, so add 1 to 2 teaspoons of lemon juice per 8 ounces if you want the usual tang. Mix on low speed only until smooth, because overbeaten mascarpone turns grainy, and chill the cake overnight.
Can I use Greek yogurt in place of cream cheese in cheesecake?
For part of it, not all. Full-fat Greek yogurt can replace up to half the cream cheese in a baked cheesecake, which gives a lighter, tangier cake. On its own it is too wet and too lean to set into a cake that slices.
Does tofu work in a cheesecake recipe written for cream cheese?
It bakes and sets, but softer, like a firm custard. Use the same weight of firm silken tofu, drained and blended completely smooth, with about 1 tablespoon of lemon juice per 8 ounces. A recipe written for tofu gives a better result than a straight swap.
What can I use in a no-bake cheesecake?
Neufchatel or mascarpone, in the same amount. Both firm up when cold. Ricotta, yogurt, sour cream and tofu do not, so a no-bake filling made with them stays soft unless the recipe sets it with gelatin.