Dairy-Free Classic Baked Cheesecake
Indulge in the creamy decadence of a "Dairy-Free Classic Baked Cheesecake," a perfect dessert for those seeking a plant-based twist on a timeless favorite. This velvety masterpiece combines silken tofu, dairy-free cream cheese, and coconut milk to create a luscious, smooth filling that pairs beautifully with a buttery digestive biscuit crust. Flavored with a touch of lemon juice and vanilla, it offers a light yet rich flavor that rivals traditional cheesecakes. Easy to prepare and baked to perfection, this recipe is ideal for special occasions or everyday indulgence. Plus, it's vegan-friendly and free from dairy, making it a crowd-pleaser for those with dietary restrictions. Serve it chilled and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 75 grams Coconut oil
- 400 grams Silken tofu
- 400 grams Dairy-free cream cheese
- 150 grams Granulated sugar
- 2 tablespoons Lemon juice
- 2 teaspoons Vanilla extract
- 3 tablespoons Cornstarch
- 120 milliliters Coconut milk
Instructions
Preheat your oven to 160°C (320°F). Grease and line the base of a 23 cm (9-inch) springform cake tin with parchment paper.
In a food processor, blitz the digestive biscuits until they become fine crumbs.
Melt the coconut oil in a small saucepan over a low heat. Add the melted coconut oil to the biscuit crumbs and mix until combined.
Press the biscuit mixture firmly into the base of the lined cake tin, ensuring it is evenly distributed. Use the back of a spoon to compact it well.
Bake the base in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while preparing the filling.
Drain excess water from the silken tofu and blend it in a food processor until completely smooth.
In a large mixing bowl, combine the blended tofu, dairy-free cream cheese, and granulated sugar. Beat until the mixture is smooth and creamy.
Add the lemon juice, vanilla extract, cornstarch, and coconut milk to the bowl. Continue to beat the mixture until everything is well combined and silky.
Pour the cheesecake filling over the cooled biscuit base, smoothing the top with a spatula.
Place the cheesecake in the oven and bake for 45 minutes, or until the edges are set but the center still wobbles slightly.
Turn off the oven, leaving the cheesecake inside to cool completely as the oven cools down. This will help prevent the top from cracking.
Once cooled, cover the cheesecake with cling film and refrigerate for at least 4 hours or overnight for best results.
Remove the cheesecake from the springform tin, slice, and serve. Enjoy your delicious dairy-free dessert!
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.1 g | 298% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2717 mg | 118% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 195.6 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1679 mg | 129% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 775 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
