How to Make Dairy Free Cheesecake

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic alternative.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Oat crust is gluten-free and lower in calories.

agar-agar

🥗Healthier: gelatin

💰Cheaper: cornstarch

Cornstarch is a more economical thickening agent.

Soak cashews in water for at least 4 hours or overnight.

Preheat the oven to 350°F (175°C).

Blend soaked cashews, coconut cream, maple syrup, vanilla extract, lemon juice, and salt until smooth.

Melt coconut oil and mix with nut crust ingredients in a bowl.

Press the crust mixture into the bottom of a springform pan evenly.

Pour the cashew mixture over the crust and smooth the top with a spatula.

Bake in the preheated oven for 30-35 minutes until set.

Remove from the oven and let cool at room temperature.

Refrigerate for at least 4 hours or overnight to firm up.

Prepare agar-agar according to package instructions and mix into the cheesecake if desired for extra firmness.

Top with fresh fruit or coconut flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens