Dairy-Free Classic New York Cheesecake
Indulge in the creamy decadence of a classic dessert reimagined with this Dairy-Free Classic New York Cheesecake recipe! Perfectly rich and velvety, this cheesecake combines the tanginess of dairy-free cream cheese with the lusciousness of coconut cream, sweetened naturally with maple syrup. Its buttery gluten-free graham cracker crust adds the ideal crumbly contrast, while a water bath ensures a smooth, crack-free finish. This recipe is a dream come true for those with dairy sensitivities or anyone seeking a plant-based twist on a timeless favorite. With a touch of lemon juice and vanilla for flavor balance, this gluten-free, dairy-free delight is the perfect centerpiece for any occasion. Serve chilled for a slice of pure, creamy bliss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 24 ounces Dairy-free cream cheese
- 14 ounces Coconut cream
- 0.25 cup Coconut oil
- 0.5 cup Maple syrup
- 1 tablespoon Lemon juice
- 1.5 teaspoons Vanilla extract
- 3 tablespoons Cornstarch
- 1.5 cups Gluten-free graham crackers
- 0.25 cup Coconut sugar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C).
Prepare a 9-inch springform pan by lining the bottom with parchment paper. Lightly grease the sides with coconut oil.
In a food processor, pulse the gluten-free graham crackers until finely ground.
In a bowl, mix the graham cracker crumbs with 0.25 cup melted coconut oil, 0.25 cup coconut sugar, and 0.25 teaspoon salt until the mixture resembles wet sand.
Press the crumb mixture into the bottom of the prepared springform pan to form an even base. Bake the crust for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, combine the dairy-free cream cheese, coconut cream, maple syrup, lemon juice, and vanilla extract. Beat with an electric mixer until smooth and creamy.
Add the cornstarch to the cream cheese mixture and continue to beat until fully incorporated and smooth.
Pour the cream cheese filling onto the cooled crust in the springform pan, spreading it evenly with a spatula.
Place the pan into a larger roasting pan filled with enough hot water to reach halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the oven for approximately 60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and water bath, then run a knife around the edge to loosen and cool completely in the refrigerator for at least 4 hours, or preferably overnight.
Once fully set, carefully remove the cheesecake from the springform pan and slice to serve.
Nutrition Facts
Calories |
5967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.8 g | 446% | |
| Saturated Fat | 187.3 g | 936% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 699.7 g | 254% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 463.1 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1004 mg | 21% | |
*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.
