Dairy Free Cheesecake

Easy, delicious, smooth, creamy Dairy Free Cheesecake made without nuts or tofu. Easy to make and easy to eat!

Dairy Free Cheesecake is a delightful dessert option for individuals who prefer to avoid dairy or follow a vegan lifestyle. It offers a scrumptious alternative to traditional cheesecake, without compromising on taste or texture.

This vegan-friendly cheesecake serves as a perfect example of how dairy-free desserts can surprise and satisfy even the most discerning palates. Made with a combination of plant-based ingredients, it showcases the ability to recreate the creamy and rich qualities that cheesecake enthusiasts crave.

With its smooth and velvety consistency, this cheesecake offers a harmonious balance of flavors. It features a luscious filling, often made with cashews or coconut cream, paired with a delicious crust, typically crafted from nuts, dates, or even gluten-free cookies. Together, these elements create a delightful treat that is both indulgent and nourishing.

Unlike traditional cheesecakes, the dairy-free version offers numerous benefits. It is gentler on the digestive system for those with lactose intolerance or sensitivity to dairy. Additionally, it allows individuals with dietary restrictions to enjoy a dessert without compromising their health or ethical values.

Whether you are hosting a gathering or simply want to treat yourself to a guilt-free indulgence, dairy-free cheesecake proves to be a versatile dessert option. Its ability to be frozen extends its shelf life, ensuring that you always have a delectable sweet treat ready whenever you desire.

Overall, dairy-free cheesecake highlights the creativity and innovation in the world of plant-based baking. It is a testament to how a little culinary magic can transform humble ingredients into a sensational dessert that appeals to a wide range of tastes and dietary preferences.

VIDEO

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!