Dairy-Free Classic Cheesecake
Indulge in the creamy, dreamy delight of this Dairy-Free Classic Cheesecake, a plant-based twist on a timeless dessert favorite. Crafted with a luscious dairy-free cream cheese substitute and rich coconut cream, this cheesecake boasts a velvety texture and a subtle tang from fresh lemon juice. Its buttery graham cracker crust, made with dairy-free ingredients, perfectly complements the smooth, sweet filling. This recipe uses egg replacer and cornstarch to achieve that classic cheesecake consistency, while vanilla extract adds a warm, fragrant note. With just 20 minutes of prep time and a chill period to set, this is the ultimate dessert for anyone seeking a dairy-free, crowd-pleasing confection. Serve it plain or adorned with fresh fruit or a dollop of dairy-free whipped topping for a show-stopping finish. Perfect for special occasions or as an indulgent treat, this cheesecake is proof that going dairy-free doesn’t mean sacrificing flavor or decadence.
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Recipe Information
Ingredients
- 200 grams Dairy-free graham crackers
- 60 grams Coconut oil, melted
- 680 grams Dairy-free cream cheese substitute
- 100 ml Coconut cream
- 150 grams Granulated sugar
- 25 grams Cornstarch
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Fresh lemon juice
- 3 servings Egg replacer equivalent to 3 eggs
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C) and lightly grease an 8-inch (20 cm) springform pan.
In a food processor, pulse the dairy-free graham crackers until finely crushed. Add the melted coconut oil and pulse until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, beat the dairy-free cream cheese substitute with an electric mixer on medium speed until smooth and creamy.
Add the coconut cream, sugar, and cornstarch and continue to beat until fully combined.
Mix in the vanilla extract, lemon juice, egg replacer, and salt until smooth.
Pour the filling into the prepared crust, spreading evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then transfer it to the refrigerator and chill for at least 4 hours, or overnight, to set completely.
Once chilled, remove the cheesecake from the springform pan and serve cold. Optionally, garnish with fresh fruit or dairy-free whipped topping.
Nutrition Facts
Calories |
4740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.8 g | 364% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6066 mg | 264% | |
| Total Carbohydrate | 522.6 g | 190% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 253.9 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 933 mg | 20% | |
*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.
