Cream Cheese substitutes

1:1

Keeps the fat, texture, acid and structure roles.

The same style of cheese with a third less fat, so a cheesecake sets a fraction softer. Otherwise indistinguishable in use.

1:1

Keeps the fat, texture and structure roles; loses acid.

Much richer and barely acidic, so frosting and cheesecake lose their tang and taste sweeter. It also sets softer, so a no-bake cheesecake may not hold its shape.

1:1

Keeps the fat, texture, acid and structure roles.

Coconut or cashew based. Softer than dairy cream cheese and more prone to splitting when heated, so it suits no-bake recipes best. Cashew versions are not nut-free.

Strain overnight in muslin, then blend until completely smooth; use 1:1

Keeps the fat, texture and structure roles; loses acid.

Grainy unless you blend it properly, and far less acidic, so the result tastes flat. Fine in a baked filling, poor in a frosting.

Blend 1 cup full-fat cottage cheese until perfectly smooth and drain off any liquid; use 1:1

Keeps the fat, texture, acid and structure roles.

Blend it thoroughly or the curds show. Saltier and wetter than cream cheese, so a filling can run and a frosting will slump.

Strain full-fat Greek yogurt in muslin for 12 to 24 hours until it is as thick as cream cheese, then use 1:1

Keeps the texture, acid and structure roles; loses fat.

Tangier and much lower in fat, so frosting slumps and a baked cheesecake can weep. It works well in dips and spreads.

Blend 1 cup firm silken tofu with 1 tbsp lemon juice and a pinch of salt

Keeps the texture, acid and structure roles; loses fat.

Smooth and dairy-free, but almost no fat, so it tastes lean and thin and it will never hold a piped frosting.