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

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!