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Creamy Dairy Free Cheesecake

Humbly Homemade
Ready to satisfy your sweet tooth with this ultimate creamy dairy free cheesecake? It's sweet, tangy & delicious! You'll fool everyone that it's actually made with lactose-free Greek yogurt and tofu-based vegan cream cheese!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Chill Time 4 hrs
Total Time 6 hrs
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Graham Cracker Crumb Crust

  • 210 grams graham crackers (about 7 full sheets or half a box), crushed in a food processor or by hand to fine crumbs.
  • 4 Tbsp (half a stick) butter, melted
  • 2 Tbsp brown sugar
  • ¼ tsp salt

Dairy Free Cheesecake

  • 32 ounces vegan cream cheese, either homemade or store-bought, softened to room temperature
  • cups granulated sugar
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 tsp lemon zest
  • 4 whole eggs
  • 2 egg yolks
  • 1⅓ cups dairy-free or lactose-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 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 that reaches over the sides down, so it doesn't go inside the pan.
  • Mix together the graham cracker crumb crust ingredients in a large bowl. 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 Tbsp melted butter.
    Spoon the crumb 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 or wonky cheesecake. Scrape the sides of the bowl during this process, to make sure all the cream cheese gets creamed.
  • Mix the 1¼ granulated sugar and ¼ teaspoon salt into the cream cheese for another 4 minutes.
  • Add the 2 teaspoons vanilla extract, 2 tablespoons lemon juice and 2 teaspoons 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 1⅓ dairy-free or lactose-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 in the springform pan. Smooth the top surface with a small spatula or 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.
    Carefully and gently transfer the Dutch oven or roasting pan to 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 cheesecake took close to a total of 2 hours to finish baking.)
  • Once the cheesecake is done baking, remove it from the oven and let it cool in the roasting pan and water for one hour.
  • Remove the springform pan from the water bath and remove the aluminum foil. Let it continue to cool to room temperature, if it's still warm.
  • Loosely cover the top of the cheesecake with aluminum foil and chill in the fridge to fully set it for at least 4 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 up and enjoy!
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