Dairy Free Cheesecake
Indulge in the creamy decadence of this Dairy-Free Cheesecake—a luscious, plant-based delight that's perfect for vegans and anyone avoiding dairy. This no-bake recipe features a perfectly crumbly crust made from dairy-free graham cracker crumbs and coconut oil, while the smooth, velvety filling combines soaked cashews, rich coconut cream, and a hint of maple syrup for natural sweetness. Freshly squeezed lemon juice adds a bright, tangy kick, and vanilla extract rounds out the flavor beautifully. With just 30 minutes of hands-on preparation and a simple chill in the refrigerator, this cheesecake is an easy yet impressive dessert for any occasion. Serve it as is or top with fresh fruit, and enjoy a guilt-free treat that's not only dairy-free but bursting with flavor.
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Recipe Information
Ingredients
- 200 grams Dairy-free graham cracker crumbs
- 70 grams Coconut oil, melted
- 20 grams Maple syrup
- 300 grams Raw cashews, soaked overnight
- 240 ml Coconut cream
- 120 ml Maple syrup
- 60 ml Lemon juice
- 2 tsp Vanilla extract
- 60 ml Coconut oil, melted
- 2 tbsp Cornstarch
Instructions
Line the bottom of a 9-inch springform pan with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and maple syrup. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan to form the crust. Place the pan in the freezer while preparing the filling.
Drain the soaked cashews and rinse them under cold water.
In a high-speed blender, combine the cashews, coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and cornstarch. Blend on high until the mixture is completely smooth and creamy.
Pour the filling over the crust in the springform pan and smooth the top with a spatula.
Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, or overnight, until the cheesecake is set.
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
Slice and serve chilled. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Nutrition Facts
Calories |
5003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.0 g | 408% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 320.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2569 mg | 55% | |
*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.
