This luxuriously cream dairy free cheesecake is actually quite simple to make! We'll use a water bath to get the best texture ever. Plus this recipe has no nuts! Shh, no one will be able to tell that it's completely dairy free!
Cheesecake is typically made from cream cheese along with eggs and sugar. It's whisked into a creamy batter and baked, usually in a graham cracker crust. And there are endless variations of cheesecake flavors, from no bake vegan pumpkin cheesecake to show-stopping baklava cheesecake.
I made this dairy free cheesecake recipe for my Grandpa, whose favorite dessert is cheesecake. And he couldn't even taste that this one was dairy free! Now if that doesn't prove the legitimacy of its creamy texture and tangy, sweet flavor, I don't know what does!
A lot of times cheesecake is made out to be an impossible feat. But you can do this! Just follow the recipe and recipe tips carefully, and you'll be presenting your perfectly thick and creamy dairy free cheesecake to wow everyone in no time!
The recipe that inspired this cheesecake is from the gorgeous cookbook Tartine.
Ingredients
Graham Cracker Crust
- Graham crackers - pulverized to crumbs in a food processor or by smashing them in a Ziplock bag with something heavy.
- Butter - use dairy free butter or homemade vegan butter
- Brown sugar - sweetens the crust and adds moisture
- Salt - brings out the flavors in the crust
Cream Cheese Filling
- Vegan or dairy free cream cheese - use a quality brand or make your own at home
- Granulated sugar - sweetens the filling and helps aerate it to be light and creamy
- Salt - brings out the flavors of the other ingredients
- Vanilla extract - brings out the flavors of the other ingredients
- Lemon juice - use freshly squeezed lemon juice for the best flavor
- Lemon zest - use a cheese grater or micro plane to zest a lemon
- Eggs - whole eggs and egg yolks are used to create a dense filling
- Dairy free plain Greek yogurt - adds a tangy flavor and creamy texture; you can substitute dairy free sour cream
How to Make Dairy Free Cheesecake
This is the outline to make this recipe. For the full step-by-step instructions, scroll down to the recipe card at the bottom of this post.
Make the Crust
- Prep the oven & pan: Preheat the oven to 350°F. Tightly wrap the outside of 9-inch springform pan with several large sheets of aluminum foil on both the bottom and up the sides.
- Mix the crust: Mix together the graham cracker crumb crust ingredients until it clumps together. Spread the crumb mixture into the pan and press it down in an even layer.
- Bake the crust: Bake the crust for 10 minutes, until it is golden brown. Let cool.
Reduce the oven heat to 325°F.
Make the Cheesecake Filling
- Beat the cream cheese: Beat the room temperature cream cheese for 4 to 6 minutes, until it is smooth and creamy, scraping the sides of the bowl as needed.
- Add sugar and salt: Whisk the granulated sugar and salt into the cream cheese for another 4 minutes.
- Add vanilla and lemon: Add the vanilla extract, lemon juice, and lemon zest. Whisk everything until it's fully combined.
- Add the eggs: While mixing on low speed, add the whole eggs and then the egg yolks one at a time. Make sure each egg is fully mixed in before adding the next egg.
- Add the yogurt: Add the dairy-free plain Greek yogurt and continue to mix on a low speed until it's smooth, creamy and fully combined, scraping the sides of the bowl as needed.
- Pour the batter into the crust: Pour the batter onto the cooled crust in the springform pan. Smooth the top surface with a small spatula or spoon.
Bake, Cool, and Chill in the Fridge
- Prepare the water bath: Bring a full kettle of water to a boil. Place the springform pan in the middle of a large Dutch oven or roasting pan with sides that are at least as tall as the springform pan. Add the boiling water so the water level comes about halfway up the sides of the aluminum foil-lined springform pan. Carefully transfer it to the oven.
- Bake the cheesecake: Bake for 1 hour, then begin checking the cheesecake to see if it's done. The cheesecake is done once only the center is jiggly, and the outer edge is set and doesn't move.
- Let cool in the pan: Remove everything from the oven and let the cheesecake cool in the water bath for one hour.
- Let cool to room temperature: Remove the springform pan from the water bath and remove the aluminum foil. Let it continue to cool to room temperature.
- Refrigerate: Loosely cover the top of the cheesecake with aluminum foil and chill in the fridge to fully set it for at least 8 hours, or overnight.
- Slice and serve: To serve, run a knife around the edge of the springform pan to loosen it. Release the sides of the pan, slice and enjoy!
Recipe Tips
- Use a springform pan to get the cheesecake out of the pan more easily, since this type of pan releases the sides from the bottom.
- For the best results, use a quality cream cheese. I use Tofutti, which is a little tangy and really thick. If your cream cheese is too watery, your cheesecake may not set properly.
- Make sure all your ingredients, especially the eggs and cream cheese, are at room temperature. This helps them whip up creamy and smooth.
- Regularly scrape down the sides of your mixing bowl with a spatula to ensure everything get mixed evenly.
- Refrigerate your baked and cooled cheesecake overnight (8 hours) to set fully. It will be a little jiggly in the center when it comes out of the oven, but it firms as it cools.
Recipe Variations
- Toppings: To serve, top with more crushed graham crackers, fresh fruit, chocolate syrup, or vegan caramel sauce.
- GF: You can make a gluten free cheesecake by using gluten free graham crackers in the crust.
- Cookie Crust: Substitute the graham crackers with other crispy cookies like Oreos, gingersnaps or shortbread cookies.
Storing
Fridge: Store in an airtight container or wrapped in plastic wrap for up to 7 days in the fridge.
Freezer: Store in an airtight container or wrapped in plastic wrap then wrapped in aluminum foil for up to 6 months in the freezer.
FAQ's
What can I use instead of cream cheese in cheesecake?
I love using dairy free cream cheese for the most creamy dairy free cheesecake. But you can also substitute cream cheese with tofu or cashews.
What is non dairy cheesecake made from?
Most of the ingredients are the same (eggs, sugar, vanilla) but the cream cheese and sour cream are replaced with dairy free alternatives.
What is the best dairy free cream cheese for cheesecake?
I like using the brand Tofutti since it has a great tangy flavor and a super thick texture. But if you want to stay away from soy, try Kite Hill or Miyoko's Creamery.
Should cheesecake be jiggly when done?
Yes, just the center (about a one to two inch diameter) should be jiggly when you take it out of the oven. It'll become firm as it cools in the fridge.
More Dairy Free Dessert Recipes
Recipes that are "dairy free" or "plant-based" don't need to be the equivalent to "boring" and "tastes like cardboard". See for yourself when you try these other delicious dairy free and vegan desserts!
Creamy Dairy Free Cheesecake
Ready to satisfy your sweet tooth with this ultimate creamy dairy free cheesecake? It's sweet, tangy & delicious! No one will believe that it's made without any dairy!
Ingredients
Graham Cracker Crumb Crust
- 1½ cups graham crackers crumbs crush in a food processor or by hand to fine crumbs
- 4 tablespoon dairy free butter, melted (half a stick)
- 2 tablespoon brown sugar
- ¼ teaspoon salt
Dairy Free Cheesecake
- 32 ounces dairy free or vegan cream cheese softened to room temperature
- 1¼ cups granulated sugar
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 2 tablespoon lemon juice freshly squeezed
- 2 teaspoon lemon zest
- 4 whole eggs
- 2 egg yolks
- 1 ⅓ cups dairy free plain Greek yogurt
Instructions
- Preheat the oven to 350°F. Make sure an oven rack is in the middle of the oven. Tightly wrap the outside of a 9-inch or 10-inch springform pan with several large sheets of aluminum foil, so water doesn't get into the pan when it's submerged halfway in a water bath. Fold the foil so it covers the bottom and up the sides, so water doesn't go inside the pan.
- In a large mixing bowl, mix the graham cracker crust ingredients together. It should mostly clump together when you press some in the palm of your hand. If it's too dry and just falls apart, add another 1 tablespoon melted butter.Spread the crust mixture into the springform pan and press it down in an even layer.
- Bake the crust for 10 minutes, until it is golden brown. Let cool while the cheesecake filling is prepared.
- Reduce the oven heat to 325°F.
- In a stand mixer or in a large mixing bowl with an electric whisk, beat the room temperature cream cheese for 4 to 6 minutes, until it is smooth and creamy. If there are any lumps, you'll end up with a lumpy cheesecake. Scrape the sides of the bowl during this process, to make sure all the cream cheese gets whisked.
- Mix the granulated sugar and salt into the cream cheese for another 4 minutes.
- Add the vanilla extract, lemon juice, and lemon zest. Mix everything until it's fully combined.
- While mixing on low speed, add the whole eggs and then the egg yolks one at a time. Make sure each egg is fully mixed in before adding the next egg.
- Add the dairy-free plain Greek yogurt and continue to mix on a low speed until it's smooth, creamy and fully combined. Scrape the sides of the bowl and give the mixture a few last stirs by hand, to ensure there are no pockets of ingredients that aren't fully mixed.
- Pour the batter onto the cooled crumb crust. Smooth the top with a small spatula or the back of a spoon.
- Bring a full kettle of water to a boil. Place the springform pan in the middle of a large Dutch oven or roasting pan with sides that are at least as tall as the springform pan.Add the boiling water so the water level comes about halfway up the sides of the aluminum foil-lined springform pan. Now you have a water bath! Carefully transfer the water bath into the oven.
- Bake for 1 hour, then begin checking the cheesecake to see if it's done. Give the pan a gentle jiggle. The cheesecake is done once only the center is jiggly, and the outer edge is set and doesn't move. It it's still too jiggly, bake for another 10 minutes and check it again. (My oven runs cool and my cheesecake took close to 2 hours to finish baking.)
- Once the cheesecake is done baking, remove it from the oven and let it cool in the water bath for one hour.
- Remove the springform pan from the water bath and remove the aluminum foil. Let it continue to cool to room temperature.
- Loosely cover the top of the cheesecake with aluminum foil and chill in the fridge to fully set it for at least 8 hours, or overnight.
- To serve, run a knife around the edge of the springform pan to loosen it. Release the sides of the pan and transfer the cheesecake to a serving plate or cake stand. Slice and enjoy!
Notes
- Use a springform pan to get the cheesecake out of the pan much more easily, since this type of pan releases the sides from the bottom.
- For the best results, use a quality cream cheese. I use Tofutti, which is a little tangy and really thick.
- Make sure all your ingredients, especially the eggs and cream cheese, are at room temperature. This helps them whip up creamy and smooth.
- Regularly scrape down the sides of your mixing bowl to ensure everything get mixed evenly.
- Refrigerate your baked and cooled cheesecake overnight (8 hours) to set fully. it will be a little jiggly in the center when it comes out of the oven, but it firms as it cools.
Nutrition
Serving: 1sliceCalories: 467kcalCarbohydrates: 45gProtein: 11gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 98mgSodium: 568mgPotassium: 63mgFiber: 6gSugar: 30gVitamin A: 254IUVitamin C: 1mgCalcium: 108mgIron: 2mg
Did you make this recipe?Leave a comment below and tag @humbly-homemade on social!
Tanis
Can you make this with a sugar alternative?
Carissa Erzen
Hi there! I haven't tested this recipe with a sugar alternative. My guess is that a granulated one would work better than a liquid one, to keep the texture/consistency as similar as possible. If you try it, please let me know how it turns out!
Anna
My husband couldn't believe this was dairy free! I made it for a family gathering because some of my family is lactose sensitive. Everyone loved it! The texture was perfect, I made sure to mix it really well, and the flavors were so rich! Definitely keeping this recipe on hand!
Melissa
I am wondering what brand you used for plain Greek yogurt? The dairy free version of plain tends to be very hard to find.
Carissa Erzen
Hi Melissa, I really like Fage's lactose free Greek yogurt! It's creamy and tangy, and the most similar to regular Greek yogurt that I've found.
Caroline
Delicious! 10/10! I found the Tofutti brand you mentioned and I used that, and it turned out so good! I'm surprised at how similar the df cream cheese is to the texture and flavor of regular cream cheese. And you're totally right, no one guessed that it was dairy free until I told them! This was a hit with my whole family!!
Carissa Erzen
Awesome! I'm so glad to hear your family loved it too!
Heather
Best cheesecake I’ve ever had
Brittany
This was delicious!! It was my first attempt at a dairy free dessert and it was a winner. My husband wouldn’t even have known it was dairy free had I not said something.
Carissa Erzen
Yay! I'm so glad you enjoyed it! 🙂 My Grandpa was the same way, he could hardly believe it was dairy-free after I told him.
Beth
If I can’t find dairy free GREEK. Yogurt but I can find a non dairy plain yogurt…would that work?
Dakota
I'm trying to find dairy free cream cheese in the full flat blocks but I can't, is the container of cream cheese okay?
strawberryandcream
That's what I used! I found a brand called Tofutti in yellow tubs. It's super solid so I let it sit out for a bit to come to room temperature.
Brandie S Hinzman
This made my Birthday! So absolutely perfect. I prefer it to the cheesecake I remember as a child. Since finding out my response to it was an IgE response, I've been struggling for years to replace my favorite dessert w/o dairy. This is decadent! I used Bisoff cookies as the crust and placed chocolate chips in the cheesecake. I feel like the most impressive reviews come from people who used to or still can have dairy because they tend to pick up on the flavor nuisance of the alternative products. I cannot taste anything off in this recipe. Infact, the creaming of this version would be an improvement on the original.
Azilde Elizabeth
That looks good! I made cheesecake once and it was a disaster! This has inspired me to try again 😊
strawberryandcream
Definitely try again!! Did you use a water bath when you tried it last time? Also, you can always smack some icing or whipped cream on top and no one will ever know. Or go avant garde and make a deconstructed cheesecake if it falls apart! lol
Azilde Elizabeth
I used a water bath but the middle was still undercooked. The part about it should jiggle and you'll know it's done part got me 😆 I am excited to try it again! Thank you for the inspiration 😊
strawberryandcream
Haha! I think that part tripped me up a little too. Let me know how your next cheesecake turns out! 🙂
Azilde Elizabeth
😆 I definitely will!
Yum-number1
Dairy-free cheese cake??? Wow! And it looks even better than a normal cheese cake 🤤
strawberryandcream
Haha! It IS better than normal cheesecake! Just kidding, I say so, because I can actually eat it, but you'll have to make it and let me know! 😛
Markus + Micah
I am drooling. Wow!
strawberryandcream
Hahaha!! Thank you!! 🥰
DC/Seasons of Parenting
Your posts are always so inviting and SO pretty! I'm looking forward to trying this! 🙂
strawberryandcream
Aww thank you so much!! That means a lot, as that's really the goal when I take photos. I want them to invoke happiness and joy! 🙂
Jim
Wonderful photos of delicious looking cheese cake!
strawberryandcream
Thank you! It was so delicious - dangerously delicious in fact! :p