Best Dairy Free Cheesecake Recipe

Craving cheesecake but can’t have dairy? You’re not alone! Whether you’re lactose intolerant, vegan, or just looking for a healthier option, this recipe will satisfy your cheesecake desires without any dairy at all. As a passionate home baker who loves experimenting with plant-based ingredients, I’ve perfected a dairy-free cheesecake that’s unbelievably creamy, rich, and tastes just like the real thing. Get ready to impress your friends and family with this amazing dessert!

What Makes This Dairy-Free Cheesecake So Good?

The secret to a great dairy-free cheesecake is finding the right ingredients to mimic the texture and flavor of traditional cheesecake. We’ll be using a combination of cashew cream and coconut cream as the base. Don’t worry, the coconut flavor is subtle and blends beautifully with the other ingredients. The cashew cream provides a rich, smooth texture, while the coconut cream adds a touch of sweetness and helps create that classic cheesecake consistency. This recipe is also gluten-free friendly with a simple almond flour crust, making it a winner for everyone!

The Ultimate Dairy-Free Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/4 teaspoon salt

For the Filling:

• 2 cups raw cashews, soaked in hot water for at least 2 hours (or overnight)
• 1 (13.5 oz) can full-fat coconut cream, refrigerated overnight (use the thick cream only)
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond flour, melted coconut oil, maple syrup, and salt. Press the mixture into the bottom of a 9-inch springform pan.
2. Bake the Crust: Bake the crust for 10-12 minutes, or until lightly golden brown. Let it cool completely.
3. Make the Filling: Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, thick coconut cream (leaving the watery liquid behind), maple syrup, lemon juice, melted coconut oil, vanilla extract, and salt. Blend until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes to ensure everything is fully incorporated.
4. Assemble and Chill: Pour the filling over the cooled crust. Smooth the top with a spatula. Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
5. Serve: Once the cheesecake is firm, carefully remove it from the springform pan. Decorate with fresh berries, chocolate shavings, or a drizzle of maple syrup. Slice and enjoy!

Tips for the Perfect Dairy-Free Cheesecake

Soaking the Cashews is Key: Don’t skip the soaking step! Soaking the cashews makes them easier to blend into a super smooth and creamy texture. If you’re short on time, you can boil the cashews for 15-20 minutes instead.
Use Full-Fat Coconut Cream: The full-fat coconut cream is essential for achieving that rich, decadent cheesecake texture. Make sure to refrigerate the can overnight and only use the thick cream that separates from the watery liquid.
Blend Until Perfectly Smooth: A high-speed blender or food processor is your best friend here. Blend the filling ingredients until they are completely smooth and there are no more grainy bits. This may take a few minutes, but it’s worth the effort.
Patience is a Virtue: Resist the urge to cut into the cheesecake before it has fully chilled. The longer it chills, the firmer and more flavorful it will become. Overnight is ideal.
Get Creative with Toppings: The possibilities are endless when it comes to toppings! Fresh berries, chocolate sauce, caramel drizzle, chopped nuts, or even a sprinkle of cinnamon are all great options.

Is Dairy-Free Cheesecake Healthy?

While this dairy-free cheesecake is still a dessert, it does offer some health benefits compared to traditional cheesecake. Cashews are a good source of healthy fats, protein, and minerals. Coconut cream provides healthy fats and a creamy texture. Maple syrup is a natural sweetener, but remember to use it in moderation. Overall, this dairy-free cheesecake is a delicious treat that you can feel good about enjoying in moderation. It’s also a great option for those with dairy allergies or intolerances.

Troubleshooting Your Dairy-Free Cheesecake

My cheesecake is too soft: Make sure you’re using full-fat coconut cream and that you’ve chilled the cheesecake for at least 6 hours, or preferably overnight. If it’s still too soft, you can try adding a tablespoon of cornstarch or arrowroot powder to the filling.
My cheesecake tastes too much like coconut: While the coconut flavor is subtle, you can reduce it further by adding a teaspoon of lemon zest to the filling. You can also use refined coconut oil, which has less of a coconut flavor.
My crust is too crumbly: Make sure you’re using enough melted coconut oil and maple syrup to bind the almond flour together. You can also add a tablespoon of water if needed.
My cheesecake is cracking: This is usually caused by rapid temperature changes. To prevent cracking, let the cheesecake cool slowly in the refrigerator after chilling.

Variations and Add-Ins

Want to customize your dairy-free cheesecake? Here are a few ideas:
* Chocolate Cheesecake: Add 1/4 cup of cocoa powder to the filling.
* Berry Swirl Cheesecake: Swirl in your favorite berry puree (raspberry, strawberry, or blueberry) into the filling before chilling.
* Lemon Cheesecake: Add the zest of two lemons to the filling for a bright, citrusy flavor.
* Salted Caramel Cheesecake: Drizzle with dairy-free caramel sauce and a sprinkle of sea salt before serving.
* Oreo Cheesecake: Add crushed Oreo cookies (check for dairy-free options) to the crust or the filling.

Frequently Asked Questions

Can I use another type of nut besides cashews?

While cashews provide the best creamy texture, you can experiment with other nuts like macadamia nuts or blanched almonds. Keep in mind that the texture and flavor may be slightly different.

Can I use a different sweetener?

Yes, you can substitute the maple syrup with other sweeteners like agave nectar, coconut sugar, or even a sugar-free sweetener like erythritol or stevia. Adjust the amount to your preferred level of sweetness.

Can I freeze this cheesecake?

Yes, you can freeze this dairy-free cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before serving.

How long does this cheesecake last in the refrigerator?

This dairy-free cheesecake will last for up to 5 days in the refrigerator, stored in an airtight container.

So there you have it – a decadent, creamy, and totally dairy-free cheesecake recipe that’s sure to become a new favorite. Don’t be intimidated by the ingredients or steps; it’s easier than you think! Give it a try, experiment with your favorite flavors, and enjoy a guilt-free slice of cheesecake heaven. Happy baking!