Dairy-Free Classic Cheesecake Slice
Indulge in the creamy decadence of this Dairy-Free Classic Cheesecake Slice, a delightful dessert that delivers all the richness of traditional cheesecake without the dairy. Crafted with smooth dairy-free cream cheese, luscious coconut cream, and a hint of bright lemon juice, this cheesecake boasts a creamy, tangy filling that sits atop a perfectly sweet, crumbly crust made from dairy-free graham cracker crumbs and coconut oil. This recipe is a great option for those with dietary restrictions or anyone seeking a lighter twist on a classic dessert. Easy to prepare in just 20 minutes of hands-on time, it's baked to perfection and chilled for a velvety texture that will melt in your mouth. Perfect for gatherings, weeknight desserts, or anytime you’re craving a dairy-free indulgence, this cheesecake slice is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 16 ounces Dairy-free cream cheese
- 1 cup Coconut cream
- 0.75 cup Granulated sugar
- 1 tablespoon Pure vanilla extract
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Cornstarch
- 1.5 cups Dairy-free graham cracker crumbs
- 0.3 cup Coconut oil, melted
- 2 tablespoons Agave syrup
Instructions
Preheat your oven to 325°F (163°C).
In a medium-sized bowl, mix together the dairy-free graham cracker crumbs, melted coconut oil, and agave syrup until well combined.
Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust. Use the bottom of a glass to help pack it tightly. Set aside.
In a large mixing bowl, beat the dairy-free cream cheese with a hand mixer on medium speed until smooth and creamy.
Add in the granulated sugar, vanilla extract, and lemon juice. Continue beating until the mixture is well combined and creamy.
Add the coconut cream and beat for another minute. The mixture should be smooth with no lumps.
Sift the cornstarch over the mixture and gently fold it in using a spatula until there are no visible streaks.
Pour the cream cheese filling over the prepared crust in the baking dish, smoothing the top with the back of a spoon or spatula.
Place the dish in the preheated oven and bake for about 60 minutes or until the center is set and the top is lightly golden.
Once baked, remove from the oven and allow to cool at room temperature for about 30 minutes.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set before slicing and serving.
Cut into slices and enjoy your dairy-free cheesecake!
Nutrition Facts
Calories |
4370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.5 g | 335% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 501.5 g | 182% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 353.9 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 664 mg | 14% | |
*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.
