How to Make Dairy Free Cheesecake (Vegan Cheesecake) - 8 Flavor Combinations!

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.

If you don't have them ready, soak cashews in water for 4-6 hours or overnight. If you need to make this cheesecake more quickly, you can boil water, put cashews in, turn off heat and cover for 1 hour.

Preheat oven to 350 degrees.

To a bowl, add the crushed graham crackers, melted butter, and brown sugar. Combine well until all the graham crackers have been soaked up with the butter mixture.

Put the mixture into a 9" springform pan and, using the back of a spoon, push the mixture to the edges until you have one uniform layer of crust.

Put into oven for 15 minutes. The edges should start to be turning golden.

Remove from oven and set aside until cooled completely.

Take soaked cashews and combine with yogurt inside of a high powdered blender. Blend until smooth consistency.

In a large bowl, beat the cream cheese until smooth.

Add in the cashew blend, along with the sugar, vanilla and lemon extracts. Beat together until combined.

Add in the cornstarch and beat on low speed, just until combined.

Pour the filling mixture into the cooled crust. Make sure there is one even layer.

Tap the pan so the air bubbles release.

Place cheesecake in oven for 55-65 minutes. The very center (about a 1/2-1 inch diameter) should be just about set but still slightly jiggly.

Turn off the heat (DO NOT OPEN THE OVEN) and let cheesecake set inside of the oven for one hour.

Remove the cheesecake and set on a cookie sheet. Very carefully take a butterknife and run along the edge of the cheesecake.

Let set until completely cooled.

Place cheesecake in refrigerator for 4-6 hours, or overnight.

Add any optional toppings before serving. Keep remaining cheesecake in fridge in covered container for up to 1 week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens