This better-for-you maple cheesecake tastes incredibly rich, yet it is much lower in calories and fat, thanks to a clever, secret ingredient.
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Of all desserts that became off-limits when I officially concluded I was lactose-intolerant, initially, I missed cheesecake the most. The dessert had a special meaning: it was over a shared slice of cheesecake at one of my favorite Quebec City cafés that I concluded almost 20 years ago that the guy sitting in front of me was the one I would spend the rest of my life with. He was racing to eat more cake than I was, which was slightly upsetting—weren’t we supposed to share 50/50?—but it was also a sign that he knew to enjoy the good things in life. We went back a few times to share the dessert again, making a deal to observe stricter sharing rules, but we had to halt the tradition when I discovered the beloved cheesecake was literally making me sick.
Fifteen years ago, it was nearly impossible to find decent-tasting dairy-free cream cheese, so I just put that dessert on the shelf along with all the others I now had to abstain from. But over the last 10 years, the market for plant-based and lactose-free alternatives to dairy products has exploded. Once I discovered a dairy-free cream cheese with a flavor close enough to the real thing that I enjoyed it slathered on bagels, I thought it was time to bring cheesecake back into my life.
It’s no secret that cheesecake is a rich, decadent dessert. While I experimented with cream cheese alternatives, I figured I might as well try to find ways to cut back on the quantity. Yes, cream cheese is delicious, but it’s also extremely rich, and I just knew there had to be a way to make a maple cheesecake that tasted just as decadent yet was “better for you.” You don’t need to be on a diet to make a better-for-you dessert! Making smarter choices—ones that cut back on calories and fat, yet sacrifice nothing in terms of flavor and texture—simply means you get to stop seeing cheesecake as an occasional indulgence and can make it (and enjoy it!) more often.
Through my research, I have come to substitute half of the cream cheese used in cheesecake with what may sound like a surprising ingredient: silken tofu. Silken tofu is the perfect cloaking device: not only is it lean and fat-free, but it provides a lovely, super smooth texture to this maple cheesecake, all while letting the flavor of cream cheese and, in this recipe, maple syrup, shine to their fullest.
Since I perfected this better-for-you maple cheesecake recipe, I’ve never gone back to a regular, 100% cream cheese recipe. There’s just no reason to do so: the flavor of better-for-you silken tofu is unnoticeable, and the velvety consistency it gives the maple cheesecake is always a huge hit. None of the loved ones I serve this maple cheesecake to can ever guess what my secret ingredient is—but they’re always happy to learn they can go back for guilt-free seconds.
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Author: Marie Asselin
This cheesecake is beautiful!! I can’t wait to make it next weekend, thank you so much for the recipe :)
Hope you’ll enjoy this maple cheesecake as much as I do Cathleen!
Silken tofu is a brilliant idea! I would never have been able to tell the difference…this looks rich and creamy and so, so delicious! Beautiful dessert!
No one was ever able to tell me what my secret ingredient was, or that this wasn’t a regular cheesecake, in fact. This is what makes it even better!
What a wonderful cheesecake recipe. I love the idea that it’s so much better for you than traditional cheesecake and yet looks and tastes so good! Going to buy the tofu tomorrow and give it a try this week!
You’re gonna love it Jacqueline!
This looks like the perfect cheesecake for my vegan friends
Well, there are some cream cheese and eggs in the recipe Dennis, but maybe you could find vegan substitutes for these as well? Let me know if you give it a try!
I made this recipe completely dairy free using your suggestions and it turned out fabulous. I am going to try some other recipes here as well.
Isn’t it just amazing when you can reclaim a dairy dessert, as a lactose intolerant person? I find it so satisfying!
I don’t think there could be a better flavor combination for cheesecake! This is heavenly!
Maple syrup add so much flavor and just the right level of sweetness to this incredibly soft and creamy cheesecake 😍
I love low-fat and calorie cake. Especially this maple cheesecake makes my mouthwatering! I will make this tonight.
I’m all about better-for-you desserts. This one is so incredibly satisfying, no one could ever tell it’s lower in calories. I hope you’re gonna love it!
This cheesecake looks amazing! I can’t wait to give it a try! And I didn’t know you had a cookbook!! Off to buy that right now! Love all your delicious recipes and I can’t wait to make this cheesecake!!
Thanks Amanda! I love maple so much, I couldn’t help but to gather all my favorite recipes in a single tome. I hope my maple cookbook will inspire you to make sweet treats for your loved ones!
Omg this was absolutely the most delicious cheesecake I have ever had! It was so full of flavour and so creamy!
So happy you loved it Freya! Thanks for writing!