Dairy Free Cheesecake Recipe
Dairy Free Cheesecake Recipe – vegan, lactose and gluten-free (optional) dessert, that tastes very similar to regular cheesecake, but does not require any nuts or tofu to be made. Rich, smooth, sweet and creamy, this guilt free dessert could be made in under 1 hour and is perfect for any party or celebration.
Why make a dairy free cheesecake?
Wondering why someone needs to make a dairy free cheesecake? There are many reasons why, whit the main ones being dairy intolerance or an allergy.
I have been on the dairy free diet for a month now, because after getting a terrible rash repeatedly, I got tested and appeared allergic to dairy and eggs. So I might be sharing more often egg and dairy free recipes with you now.
Cutting out on dairy could be a good thing for certain individuals (not a dietary advice).
One of the benefits of cutting out dairy is the removal of excess saturated fats, sugar and salt from your diet, thus lessening your calorie intake and promoting a healthy weight. Dairy is also an acidic food, disarranging your body’s acid/alkaline balance.
Is there such thing as dairy free cheesecake recipe?
Some of you may be wondering if a cheesecake could be made without any dairy? And the answer is of course it could. This cheesecake has nothing to do with the typical vegan desserts, that use soaked nuts for a cheesecake base. No tofu in this recipe either. This dairy free cheesecake is made with vegan and dairy free cream cheese (containing coconut oil), which is also lactose free, soya free, gluten and nut free.
You would have to skip the butter in he cheesecake crust and eggs in the cheesecake filling.
How to make cheesecake without any dairy?
Dairy free crust (vegan option):
It is easy to make dairy free cheesecake crust. You can either purchase a vegan (dairy free) pie crust, or use dairy free digestive bisquits, graham crackers, Oreos or butter cookies (made with a dairy free butter substitute).
I used Digestive bisquits, that I pulsed in the food processor until fine crumbs and added some olive oil to them (no butter!). Any kind of vegetable oil or coconut oil can be used for the crust recipe.
What kind of cream cheese to use ?
I used store bought cream cheese that is coconut oil based and dairy free. The brand is “Violife”. Tastes very similar to real dairy cream cheese.
What is a good non dairy substitute for cream cheese?
What kind of cream cheese?
There are several different brands on the market, that offer dairy free alternatives for cream cheese. While the texture is not the same as the original dairy product, the taste is quite the same (in my opinion).
While I’m in Europe, I like to purchase vegan (dairy free) cream cheese by the brand “Violife” (not sponsored). It has a nice creamy texture and you can never tell it is made without any dairy.
In the USA, I’ve purchased cream cheese from brands like Kate Hill, Wayfare and Daiya and they all tasted delicious.
- Crust – use a store bought vegan/dairy free pie crust or make a homemade cheesecake crust with dairy free graham crackers, digestive biscuits or tea cookies.
- Baking – there is no need to bake this dessert in a water bath, but you can do so, if you’d like. Mine baked for 35 minutes (with a previously prepared crust) at 350 F in a conventional oven. Use an oven thermometer to check the temperature at all times. If the oven gets too hot at some point, the cheesecake may bubble and change texture from creamy to grainy.n This happens because the “cream cheese” used is non dairy. Don’t worry, if this happens. It is still edible. Just don’t over bake it or bake at lower temperature.
- Garnishing – since this is basic dairy free cheesecake recipe, you can garnish and serve it with any fresh seasonal fruit of your choice. Use oranges, mangoes, berries, melons, kiwi or any other fruit of your choice.
- Slice – take the chilled cheesecake out of the fridge and using a sharp knife slice it. If it comes to room temperature, you may not be able to get the perfect slices. Cutting well chilled cheesecake is much easier.
- Gluten free cheesecake – use a gluten free store bought or homemade pie crust or just use gluten free graham crackers or digestive bisquits to make it.
- Refrigerate for at least 4 hours, so the cheesecake is set completely. This way it holds its texture well and it is very easy to slice.
How to store this cheesecake?
- Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freeze in an airtight container for up to 2 months. Defrost in the fridge.
More dairy free recipes:
- Chia Almond Overnight Oats
- Vegan Almond Flour Chocolate Cookies
- Raw Blood Orange Cheesecake Bars
- Almond Chocolate Cupcakes
Dairy Free Cheesecake
- 1 cup dairy free graham crackers or cookies
- 1/4 cup olive or vegetable oil
- Cheesecake filling:
- 400 grams dairy free cream cheese
- 120 grams sugar
- 30 grams cornstarch
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- Fresh berries for garnishing
Preheat oven to 350 F (180 C).
Prepare an 8-inch round cake pan (or pan with a removable bottom).
Pulse the cookies in a food processor, until fine crumbs are formed. Combine with the oil and stir.
Spread on the sides and bottom of the baking pan.
Bake for 8 minutes.
Let the crust cool.
Beat the cream cheese and sugar together for 2 minutes. Scrape the sides and bottom of the pan. Add the vanilla, lemon juice, cornstarch and milk.Beat to combine.
Pour on top of the cooled crust and bake for 40 minutes at 320 F.
Let it cool completely. Refrigerate for 4 hours. Slice and serve.