The Best Dairy Free Cheesecake-Vanilla Bean.

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.

Start by crushing 2.5 cups of graham crackers into fine crumbs.

Melt 12 tablespoons of butter and mix it with the crushed graham crackers.

Press the graham cracker mixture into the bottom of a square springform pan to form the crust.

Set the crust aside to firm up in the fridge.

In a mixing bowl, add 1 whole egg and 2 egg yolks and mix on medium speed to incorporate air.

Add 16 ounces of cream cheese and 8 ounces of sour cream to the egg mixture.

Mix until smooth, ensuring the cream cheese is at room temperature to avoid clumps.

Gradually add 1.25 cups of sugar to the mixture while blending until fully combined.

Pour the cheesecake filling over the prepared crust in the springform pan.

Bake the cheesecake in the oven until set, checking for firmness.

Let the cheesecake cool at room temperature before refrigerating to firm up further.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens