dairy free cheesecake

Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it's easy to make and you don't need a high powered blender!

The Best Vegan Cheesecake

graham cracker crumbs*

coconut oil (*or vegan butter)

sugar

coconut cream

cornstarch

vanilla extract

lemon

strawberries,

lemon lemon

Preheat the oven to 350 degrees F. Wrap a 9 inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.

In a medium bowl, add the cookie crumbs, melted coconut oil and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.

For the crust

In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.

Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.

Once it's completely smooth, pour into prepared pan over the crust and spread evenly.

For the filling

Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.

Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings.

To bake

In a food processor, add 1 1/4 cups of the sliced strawberries (reserving 1/4 cup), sugar and lemon zest. Process until smooth. Toss with the sliced strawberries in a small bowl and chill for at least an hour before serving.

Optional fresh strawberry sauce

https://content.jwplatform.com/videos/wqE20nyG.mp4

Learn how to make the best vegan cheesecake ever! No, really! This cheesecake is light, creamy and smooth with no dairy or nuts. Plus, it’s easy to make and you don’t need a high powered blender!

The splash of fresh lemon juice and zest gives it that slight tang of cream cheese. While it&#x27;s not going to taste exactly like your favorite cheesecake, it&#x27;s a pretty darn good substitute!

Vanilla Bean Faux Cheesecake :: Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free

CRUST

coconut butter (aka coconut manna

coconut

coconut flour

orange extract

sea salt

liquid

FILLING

full-fat coconut cream

coconut oil

lemon juice

honey

vanilla extract vanilla bean powder

tbsp. grass-fed gelatin

Preheat oven to 350 F.

Warm your coconut butter over low heat until...

Warm your coconut butter over low heat until smooth and liquidy.

Place in a small mixing bowl and add...

Place in a small mixing bowl and add the rest of the ingredients.

Mix all the ingredients together until combined.

Press dough into your springform pan, pie pan,...

Press dough into your springform pan, pie pan, or other baking dish until it covers the bottom.

Bake for 10-15 min or until lightly browned.

Remove from oven and let cool to room...

Remove from oven and let cool to room temp while you make the filling.

Combine all ingredients except gelatin in a saucepan.

Heat over low heat until slightly warm.

Slowly sprinkle the gelatin in while whisking vigorously.

Remove from heat and pour the mixture into...

Remove from heat and pour the mixture into a bowl.

Place in the fridge to chill for one...

Place in the fridge to chill for one hour.

Once chilled, pour the mixture into room temperature...

Once chilled, pour the mixture into room temperature crust and chill completely. You can also freeze this if you're making it ahead of time.

Top with your favorite jam or fresh fruit.

This Toasted Coconut Cheesecake is creamy, light, and made from only 7 plant-based ingredients! It's the perfect no-bake, easy, and delicious dessert. 

No-Bake Toasted Coconut Cheesecake

(125 g) One Degree Organics Sprouted Quick Oats

(75 g) Toasted Coconut Butter, melted to a liquid state*

(225 g) extra firm tofu, pressed

(60 ml) fresh-squeezed orange juice, at room temperature (or sub lemon)

orange zest (Optional)

(180 g) Toasted Coconut Butter, melted to a liquid state*

(85 g) thick coconut yogurt (I coconut cream

Toasted coconut pieces

Prep

 Set all ingredients on the countertop, so they can be as close to room temperature as possible. Grease or line a 7-8&#8243; springform pan and set aside. Add the pitted medjool dated to a bowl and cover with hot water; let soak for 5 minutes, then drain well.

Make the crust: 

Add the oats to a food processor with an s-blade attachment and process for 20-30 seconds, to form a course flour. Toss in the soaked dates and coconut butter, then process for an additional 45-60 seconds, until a semi-sticky dough forms. Add the dough to the springform pan, then use your hands to firmly and evenly press it across the base.

Make the filling

give the food processor a quick rinse, then return to the base. Add the tofu, maple syrup, orange juice, vanilla, and optional orange zest to the container. Process until a smooth and thick paste forms. Then, pour in the melted coconut butter and blend until a thick filling forms. Note: the coconut butter will instantly start to thicken once it comes in contact with the cooler ingredients, so make sure they are as close to room temperature as possible!

Let it set

use a spatula to spread the filling on top of the base, making it as smooth as possible. Place the cheesecake in the fridge for at least 2 hours to allow it to firm up and set.

Decorate: 

top with coconut yogurt and/or toasted coconut, or as desired! Slice and serve. This cheesecake won&#8217;t melt at room temperature, but is best served straight out of the fridge. Store leftovers in the fridge for up to 2 days, or pre-slice and freeze for up to two months.

Love this recipe! The only problem is recently I haven't been able to find firm tofu in stock anywhere. Do you think medium firm would work?

These delicious Mini Dairy Free Strawberry Cheesecakes are the perfect gluten free and vegan cheesecake, with no artificial flavors or colors!Gluten free, vegan, nut free; Free of: soy, dairy, eggs, peanuts

Mini Dairy Free Strawberry Cheesecakes (Gluten Free)

dairy free cream cheese

So Delicious Strawberry Coconutmilk Yogurt Alternative

strawberry

vanilla Stevia drops,

Tablespoon coconut oil, melted

maple syrup

Place the granola in a small food processor and process very briefly until it is coarsely ground.&nbsp;

Add the melted coconut oil the maple syrup to the ground granola, and mix together.&nbsp;

Divide the granola mixture between 12 muffin wells in a silicone mini muffin pan, and press the granola mixture into the bottom of each well.&nbsp;&nbsp;

Set aside while you make the filling.

Make the crust:

In a medium bowl, beat the dairy free cream cheese with a hand mixer until it's soft. Gradually add the So Delicious Strawberry Coconutmilk Yogurt Alternative a little at a time, beating the whole time, until it is all blended and smooth.

Make sure to add the yogurt gradually: if you add the yogurt all at once to the cream cheese, it will not blend well and it will be lumpy!

Place the freeze-dried strawberries in a plastic bag and roll with a rolling pin until they are crushed into a strawberry powder.&nbsp;&nbsp;

Add the strawberry powder, the vanilla, and the Stevia drops to the cream cheese mixture and blend again until smooth and mixed well.&nbsp;

Add the filling to the silicone mini muffin pan on top of the granola crust, dividing it evenly among the 12 mini muffin cups and spreading out the tops to make them even and smooth.

Place the silicone mini muffin pan in the freezer to set. Allow the mini cheesecakes to freeze completely (about 2 hours) so they can easily be removed from the silicone muffin pan.&nbsp;

Once the mini cheesecakes are frozen completely, remove them from the silicone muffin pan and either store them in an airtight container in the fridge, OR set them out at room temp for 30-60 minutes to thaw and serve.&nbsp;

You can top these with extra strawberries, So Delicious CocoWhip, or your favorite allergy-friendly chocolate sauce!

For the filling:

I’ve sampled the filling and so far everything tastes amazing. Only problem is that I looked over the silicone mold part, I used a non stick mini muffin tin, it is the only kind I have. Is it possible to still get them out safely?

My Gluten Free friends LOVED this recipie

These have me drooling! Oh my gosh, I can't wait to try!!

Churro cheesecake with no refined sugar, gluten free and filled with protein. This is one sweet treat you don't want to pass up!

Raw Churro Cheesecake Cups

macadamia nuts

walnuts

pecans

dates

cashews (, soaked overnight)

date paste

coconut sugar (,

molasses

almond milk (,

cinnamon

can full fat coconut milk (, placed in refrigerator overnight,

vanilla bean

coconut palm sugar

Soak your cashews overnight making sure to fill bowl with plenty of water as cashews expand quite a bit. If you don’t have time, soak at least 2-3 hours. The longer you soak them, the smoother the consistency.

Place all crust ingredients in a food processor, blender or high speed blender and pulse until nuts and dates are chopped well.

Drop 3 spoonfuls of crust mixture in each section of a muffin tin, making sure to place on top of parchment strips if using. Press down until mixture is firm and creates a crust like bottom layer.

Next, put all filling ingredients in a food processor, blender or high speed blender and blend until smooth and creamy. If you are not using a high speed blender, then you will have to blend for a while to get a smooth consistency but eventually you will. When I use my food processor it takes about 5-7 minutes.

Put 3 spoonfuls of filling on top of the crust layer in the muffin tins. You may need to add more, depending on your tins. You want the filling layer to be about ¼ to ½ inch from the top of the tin. Then sprinkle some coconut palm sugar over the top of each cup.

Freeze overnight for best results, or for at least 2 hours. Remove from freezer about 10 minutes before you are ready to serve, but not much longer or they may get too soft.

Meanwhile, to make the optional garnish, take the can of coconut milk out of the refrigerator and open it.

&nbsp;Using a spoon, remove the harder white thick layer from the top, reserving the clear coconut water for a later use if you want. It makes a great addition to smoothies! Using a hand or stand mixer, mix the coconut cream layer with the rest of the ingredients until light and fluffy.

Once they are frozen and ready, pull up each cheesecake cup with the parchment paper tabs and place on a serving platter.&nbsp;

Use a small spoon to top each cheesecake cup with a dollop of coconut cream, sprinkle with a touch of cinnamon and place a piece of cinnamon stick on top. This is all for décor so remember that it is optional. Enjoy!

These sound perfect for Autumn, they wouldn't last long in my house!

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Top 5 dairy free cheesecake recipes from across the web

The most viewed dairy free cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Cheesecake

Vanilla Bean Faux Cheesecake :: Glu...

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Mini Dairy Free Strawberry Cheeseca...

Raw Churro Cheesecake Cups

The most viewed dairy free cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine