Creamy Dairy Free Cheesecake

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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! No one will be able to taste 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. There are endless ways to make cheesecake, from no bake 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!

After spending the past four years in my kitchen developing fool-proof recipes for the beginner home baker, I have numerous tips for you to tackle cheesecake.

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 book 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, vegan butter, or substitute melted coconut oil
• Brown sugar - sweetens the crust and adds moisture
• Salt - brings out the flavors in the crust

Dairy Free Cream Cheese

• 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

1. 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.
2. 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.
3. 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

1. 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.
2. Add sugar and salt: Whisk the granulated sugar and salt into the cream cheese for another 4 minutes.
3. Add vanilla and lemon: Add the vanilla extract, lemon juice, and lemon zest. Whisk everything until it's fully combined.
4. 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.
5. 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.
6. 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

1. 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.
2. 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.
3. Let cool in the pan: Remove everything from the oven and let the cheesecake cool in the water bath for one hour.
4. 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.
5. 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.
6. 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

• To serve, top with more crushed graham crackers, fresh fruit, chocolate syrup, or vegan caramel sauce.
• You can make a gluten free cheesecake by using gluten free graham crackers in the 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

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!

• No Bake Pumpkin Vegan Cheesecake
• Baklava Cheesecake
• Easy Vegan Baked Donuts
• Vegan Cookie Dough Macarons
• Vegan Frozen Yogurt