Dairy-Free Jello Cheesecake
Delightfully creamy and irresistibly tangy, this Dairy-Free Jello Cheesecake is a must-try for anyone seeking a luscious dessert without the dairy. Featuring a crunchy graham cracker crust infused with melted coconut oil, this cheesecake layers smooth, dairy-free cream cheese filling and a vibrant strawberry jello topping adorned with fresh, juicy strawberries. Powered by agar agar for a perfect, firm texture, this recipe shines with zesty hints of lemon juice and vanilla extract for the ultimate flavor experience. Ready in just 30 minutes of prep time and chilled to perfection, it’s an allergy-friendly treat that’s ideal for celebrations or indulgent everyday moments. Perfect for keywords like “dairy-free cheesecake,” “vegan jello dessert,” and “strawberry jello recipe,” this dessert is sure to charm your taste buds while meeting your dietary needs!
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Recipe Information
Ingredients
- 16 ounces Dairy-free cream cheese
- 1 cup Granulated sugar
- 1 cup Dairy-free sour cream
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Powdered agar agar
- 1.5 cups Water
- 8 sheets Graham crackers
- 5 tablespoons Coconut oil, melted
- 1 cup Fresh strawberries, sliced
- 3 ounces Strawberry jello, dairy-free
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the graham crackers until fine crumbs form.
Combine graham cracker crumbs with melted coconut oil in a bowl, and mix until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in preheated oven for 10 minutes, then remove to cool.
In a large mixing bowl, combine the dairy-free cream cheese, dairy-free sour cream, granulated sugar, lemon juice, and vanilla extract.
Using an electric mixer, beat the mixture until smooth and well combined.
In a small saucepan, mix the agar agar with 1.5 cups of water and bring to a boil, stirring constantly.
Reduce the heat and simmer for about 3 to 5 minutes, until the agar is completely dissolved.
Gradually add the agar agar solution to the cream cheese mixture, and continue to mix until fully incorporated.
Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula.
Refrigerate the cheesecake for at least 4 hours or until it sets completely.
Prepare the dairy-free strawberry jello as per the package instructions, but reduce the water amount according to the package instructions to ensure it sets well.
Allow the jello mixture to slightly cool, then pour it over the set cheesecake.
Arrange the sliced strawberries on top of the jello layer.
Refrigerate the cheesecake again for at least an additional 2 hours until the jello layer is completely set.
Carefully remove the cheesecake from the pan, slice, and serve chilled.
Nutrition Facts
Calories |
3906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 359.6 g | 131% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 268.7 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 597 mg | 13% | |
*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.
