Easy, delicious, smooth, creamy Dairy Free Cheesecake made without nuts or tofu. Easy to make and easy to eat!
Seriously such a delicious cheesecake recipe! Super easy to make and trust me, no one can tell that it is dairy free or even vegan. I made this for a group of people who aren’t dairy free or vegan and they all loved this cheesecake! I mean, what a great compliment that is! This recipe is perfect for any get together or just to keep on hand for yourself whenever you need a sweet treat, this cake freezes well which is great for a treat for just you.
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INGREDIENTS YOU NEED
- Crust:
- 1 1/2 cups crumbled oreos OR graham crackers
- 4 tbsp vegan butter melted
- Dairy Free Cheesecake Filling:
- 16 oz vegan cream cheese room temperature
- 2/3 cups sugar
- 2 tbsp cornstarch
- 3 tbsp almond milk
- 1 tbsp lemon juice
- 1 1/2 tsp vanilla extract
Instructions To Make Dairy Free Cheesecake
- Spray a 7 inch springform pan with non stick spray and line with parchment paper, set aside.
- Crust:
- Mix together your crust ingredients and then evenly press into your prepared springform pan, on the bottom and up the sides. Set aside.
- Cheesecake:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl with an electric mixer or using a stand mixer, add your room temperature cream cheese with sugar and beat until smooth. While still on low, add in your cornstarch, milk, lemon juice, and vanilla extract. Turn your beaters up to high and continue beating, until smooth.
- Pour your cheesecake batter into your prepared crust and bake for 40-45 minutes. Remove from your oven and allow to cool completely, then transfer to the fridge for a minimum of 4 hours up to overnight. Slice and enjoy!
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Dairy Free Cheesecake
Easy, delicious, smooth, creamy Dairy Free Cheesecake made without nuts or tofu. Easy to make and easy to eat!
Ingredients
Crust:
- 1 1/2 cups crumbled oreos OR graham crackers
- 4 tbsp vegan butter melted
Dairy Free Cheesecake Filling:
- 16 oz vegan cream cheese room temperature
- 2/3 cups sugar
- 2 tbsp cornstarch
- 3 tbsp almond milk
- 1 tbsp lemon juice
- 1 1/2 tsp vanilla extract
Instructions
- Spray a 7 inch springform pan with non stick spray and line with parchment paper, set aside.
Crust:
- Mix together your crust ingredients and then evenly press into your prepared springform pan, on the bottom and up the sides. Set aside.
Cheesecake:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl with an electric mixer or using a stand mixer, add your room temperature cream cheese with sugar and beat until smooth. While still on low, add in your cornstarch, milk, lemon juice, and vanilla extract. Turn your beaters up to high and continue beating, until smooth.
- Pour your cheesecake batter into your prepared crust and bake for 40-45 minutes. Remove from your oven and allow to cool completely, then transfer to the fridge for a minimum of 4 hours up to overnight. Slice and enjoy!
Nutrition
Serving: 1servingCalories: 284kcalCarbohydrates: 24.6gProtein: 3.9gFat: 19.5gFiber: 0.5gSugar: 16.5g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Dairy Free Cheesecake
How can you make this recipe vegan?
Make this recipe vegan by using golden oreos as the crust instead of graham crackers, super easy!
Can you freeze cheesecake?
Yes! Freeze in an airtight container for up to 4 months. Defrost in the fridge.
My new favorite cheesecake!