Dairy-Free Classic Baked Cheesecake

Indulge in the creamy decadence of a Dairy-Free Classic Baked Cheesecake, a plant-based twist on the beloved dessert that’s perfect for those avoiding dairy. This luscious cheesecake features a buttery digestive biscuit crust held together with coconut oil, topped with a velvety filling made from silken tofu, dairy-free cream cheese, and a splash of coconut milk for added richness. Infused with bright hints of lemon juice and fragrant vanilla, this cheesecake achieves the perfect balance of tangy and sweet, all while remaining completely dairy-free. Baked to perfection and chilled for a smooth, silky texture, this crowd-pleasing dessert is ideal for holidays, gatherings, or simply treating yourself. With just 20 minutes of prep time and no compromise on flavor, it’s a guilt-free delight everyone will love!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 10

Ingredients

• 200 grams Digestive biscuits
• 75 grams Coconut oil
• 400 grams Silken tofu
• 400 grams Dairy-free cream cheese
• 150 grams Granulated sugar
• 2 tablespoons Lemon juice
• 2 teaspoons Vanilla extract
• 3 tablespoons Cornstarch
• 120 milliliters Coconut milk

Directions

Step 1

Preheat your oven to 160°C (320°F). Grease and line the base of a 23 cm (9-inch) springform cake tin with parchment paper.

Step 2

In a food processor, blitz the digestive biscuits until they become fine crumbs.

Step 3

Melt the coconut oil in a small saucepan over a low heat. Add the melted coconut oil to the biscuit crumbs and mix until combined.

Step 4

Press the biscuit mixture firmly into the base of the lined cake tin, ensuring it is evenly distributed. Use the back of a spoon to compact it well.

Step 5

Bake the base in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while preparing the filling.

Step 6

Drain excess water from the silken tofu and blend it in a food processor until completely smooth.

Step 7

In a large mixing bowl, combine the blended tofu, dairy-free cream cheese, and granulated sugar. Beat until the mixture is smooth and creamy.

Step 8

Add the lemon juice, vanilla extract, cornstarch, and coconut milk to the bowl. Continue to beat the mixture until everything is well combined and silky.

Step 9

Pour the cheesecake filling over the cooled biscuit base, smoothing the top with a spatula.

Step 10

Place the cheesecake in the oven and bake for 45 minutes, or until the edges are set but the center still wobbles slightly.

Step 11

Turn off the oven, leaving the cheesecake inside to cool completely as the oven cools down. This will help prevent the top from cracking.

Step 12

Once cooled, cover the cheesecake with cling film and refrigerate for at least 4 hours or overnight for best results.

Step 13

Remove the cheesecake from the springform tin, slice, and serve. Enjoy your delicious dairy-free dessert!

Nutrition Facts

Serving size	(1407.4g)

Amount per serving	% Daily Value*
Calories	3627.9

Total Fat 232.1g	0%
Saturated Fat 124.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 0mg	0%
Sodium 2717.1mg	0%
Total Carbohydrate 355.4g	0%
Dietary Fiber 7.3g	0%
Total Sugars 195.6g
Protein 48.9g	0%

Vitamin D 0IU	0%
Calcium 1678.8mg	0%
Iron 5.9mg	0%
Potassium 775.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 5.3%

Carbs: 38.4%