Classic Dairy Free Cheesecake

A stunning dairy free cheesecake recipe made with simple and classic ingredients, including dairy free cream cheese! The texture is smooth, rich, and creamy. Finish with my favorite strawberry sauce.

Made with simple ingredients like dairy free cream cheese, eggs, and lemon juice, this dairy free cheesecake recipe is a healthy dessert that tastes just like classic cheesecake! Cheesecake has been delighting our tastebuds as a sweet and delicious dessert since the 15th century. While modern cheesecakes are not technically “cake”, they are one of America’s most popular desserts. And sticking true to the original recipe was important to me.

I was a big fan of cheesecake growing up, so I was pretty set on nailing this one, even without dairy. It took about seven recipe tests, and I learned a lot in the process that I’m going to share with you. The end result is so worth it!

While this recipe uses dairy free cream cheese, it’s rich, tangy, and deliciously smooth. No need for tofu or coconut or cashew cream! Just like my dairy free key lime pie, it’s made with a gluten free graham cracker crust. While you can use your own graham cracker crust, I love making my own as it’s simple and delicious!

Ingredients Notes

Here are my notes for the ingredients you’ll use to make this recipe:

• Almond flour – I recommend using a fine blanched almond flour for the best texture.
• Coconut flour – Make sure to fluff your coconut flour first, then measure. Using too much coconut flour will make the crust a bit dry.
• Coconut sugar – This is a natural granulated sweetener that adds a nice maple-sweet taste.
• Dairy-free cream cheese – I recommend using Kite Hill Plain Almond Milk Cream Cheese for the best taste and texture.
• Organic cane sugar – I like to use a high quality organic cane sugar, but any cane sugar will work.
• Dairy free milk – I like using coconut or almond milk, but any dairy free milk will work.
• Lemon juice – This can be fresh or bottled.
• Eggs – To bring these to room temperature, lay them out for an hour before you use them.

• Strawberries – Purchase these whole. Then rinsed, hulled, and slice right before you make the sauce.

See the recipe card for full information on ingredients and quantities.

Substitutions

Need to make a substitution? While you make not get the same results, here are my quick and easy tips:

• Almond flour: Feel free to use any other nut flour in place of almond flour. You can also use a 1:1 gluten free baking flour.
• Coconut sugar: You can swap this for any granulated sugar, including brown sugar. Check out the best coconut sugar substitutes for more info.
• Dairy free milk: I like using coconut or almond milk, but any dairy free milk will work.
• Honey: You can swap this for maple syrup.

Variations

While I love strawberry sauce, there are also plenty of toppings you can use. Eat it plain, or add the following:

• Fresh fruit slices or berries
• Melted chocolate
• Chocolate shavings
• Dairy free caramel sauce
• Crushed candies or cookies
• Peanut butter cups and peanut butter sauce

How to Make Dairy Free Cheesecake

1. Prep: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides of the pan with coconut oil.

2. For the crust: Add all of the ingredients to a medium bowl and mix with a fork until combined. Press the crust mixture evenly into the bottom of the springform pan. Bake for 5 minutes.

3. For the cheesecake: In a large mixing bowl, gently mix together the softened cream cheese and sugar by hand using a large spatula. Mixing by hand will create less air bubbles, which can cause the cheesecake to crack in the oven. Once smooth, gently fold in the arrowroot, milk, lemon juice, and vanilla extract. Mix until just combined.

4. Incorporate the eggs: In a separate small bowl, gently mix together the eggs using a fork. Slowly pour the eggs into the cream cheese mixture, folding gently until incorporated. Make sure to go slow and scrape down the sides as needed. Do not overmix.

5. Transfer to pan: Once the batter is smooth, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface. Pour the filling on top of the crust and gently smooth out the top with a spatula.

6. Steam bath: In a medium saucepan, bring 4 cups of water to a boil. Pour the water into a large 9×13 aluminum or glass baking pan. Using oven mitts, place the pan with water on the bottom rack in the oven. The cheesecake will go on the rack above it.

7. Bake: Place the cheesecake in the oven and close the oven immediately to trap the steam inside. Bake for 60 minutes. Turn the oven off BUT DON’T OPEN THE OVEN DOOR. Let the cheesecake continue baking for an additional 15 minutes with the oven off. Then, crack the oven door slightly and allow the cheesecake to sit in the oven for an additional 30 minutes. Transfer the cheesecake to the top of the oven to cool for 2 hours.

8. Chill: Cover the pan in food storage wrap and transfer the cheesecake to the refrigerator to chill overnight (or at least 4 hours). 

9. Make the strawberry sauce:  In a medium saucepan, combine the sliced strawberries, sugar, and vanilla extract. Place over medium heat and mix until the strawberries begin to sizzle. Reduce the heat and simmer for 15 minutes, or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature, then refrigerate. The sauce will thicken as it cools.

10. Serve: When ready to eat, release the springform pan, cut into slices, and serve with strawberry sauce on top. 

How to Prevent Cracks in Cheesecake

While a few small cracks in your cheesecake is totally normal, larger cracks in the center can easily be prevented. After making this recipe over five times, I’ve definitely figured out what works. Here are my tips:

1. Make sure to mix the batter by hand. Do not use a mixer for mixing, as it can whip air into the batter. Gently fold the ingredients together with a large spatula until just combined. This requires a bit of patience. If you see any pockets of egg white in the batter once combined, gently fork through it and fold it in with a spatula.
2. Bake the cheesecake with an alternative water bath. Many recipes recommend you to wrap the springform pan in foil, then place the entire pan in water to bake in a water bath. This is a little more involved and can leak. You can get very similar results by placing a 9×13 pan of water in the oven on the rack underneath the cheesecake. This acts like a steam bath and bakes the cheesecake in a moist environment.

Baking Tips

I can guarantee you’re going to get a beautiful classic cheesecake if you follow these steps. While it seems like a lot at first, it’s very easy to nail once you’ve prepared properly:

1. Line the bottom of the pan: To prevent the cheesecake from sticking to the bottom, make sure to line the bottom of the pan with parchment paper. Here’s how to line the base of a cheesecake pan. Also, grease the sides well with coconut oil.
2. Use room temperature ingredients: Make sure your cream cheese, eggs, and milk are all room temperature so your batter is nice and smooth.
3. Don’t over-mix the batter: Over-mixing will incorporate too much air into the batter. Do not mix in a mixer. Instead, mix your ingredients by hand. Gently fold the batter together. Once incorporated, stop mixing.
4. Use an alternative water bath: Many recipes recommend using a water bath, which is a little involved and can leak. Instead, bake your cheesecake with a 9×13 pan of water in the oven on the rack underneath the cheesecake. This acts like a steam bath and bakes the cheesecake in a moist and humid environment.
5. Cool in the oven: Let the cheesecake cool slowly in the oven. First, turn the oven off and let it continue to bake for 15 minutes. Then, crack the door and let it sit for another 30 minutes before removing it from the oven.

Recipe FAQs

Storage

STORE: Proper storage will ensure your cheesecake stays moist and fresh! Store in an airtight container in the fridge for up to 4 days. For best results, store any toppings separately.

FREEZE: Yes, you can freeze cheesecake! Cheesecake can be frozen whole or sliced. Wrap the cheesecake in storage wrap or parchment paper, then wrap it in foil OR place it in a sealable freezer-safe storage bag. Cheesecake will last in the freezer up to 3 months. Do not freeze any toppings with the cheesecake.

THAW: Let the cheesecake thaw overnight in the refrigerator before serving. Add toppings before serving.

More Dairy Free Recipes

• Dairy Free Key Lime Pie
• Dairy Free Chocolate Pudding
• 4-Ingredient Dairy Free Caramel Sauce
• Paleo Chocolate Cake with Chocolate Frosting
• Dairy Free Cream Cheese Frosting

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa