Dairy-Free Classic Cheesecake
Indulge in the creamy decadence of a 'Dairy-Free Classic Cheesecake' that’s as rich and satisfying as the original, but completely free of dairy! This irresistible dessert features a crunchy, dairy-free graham cracker crust held together with velvety coconut oil, while the filling is a luscious blend of dairy-free cream cheese substitute, coconut cream, and just the right touch of zesty lemon juice. Sweetened with granulated sugar and perfectly set with a clever egg replacer, this plant-based cheesecake boasts a flawless, creamy consistency. With a bake-and-chill method designed to achieve a smooth, crack-free finish, this vegan-friendly treat makes an elegant finale to any meal. Serve it cold and top with fresh fruit or dairy-free whipped cream for a show-stopping dessert everyone will love!
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Ingredients
- 200 grams Dairy-free graham crackers
- 60 grams Coconut oil, melted
- 680 grams Dairy-free cream cheese substitute
- 100 ml Coconut cream
- 150 grams Granulated sugar
- 25 grams Cornstarch
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Fresh lemon juice
- 3 servings Egg replacer equivalent to 3 eggs
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (163°C) and lightly grease an 8-inch (20 cm) springform pan.
Step 2
In a food processor, pulse the dairy-free graham crackers until finely crushed. Add the melted coconut oil and pulse until the mixture resembles wet sand.
Step 3
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 4
In a large bowl, beat the dairy-free cream cheese substitute with an electric mixer on medium speed until smooth and creamy.
Step 5
Add the coconut cream, sugar, and cornstarch and continue to beat until fully combined.
Step 6
Mix in the vanilla extract, lemon juice, egg replacer, and salt until smooth.
Step 7
Pour the filling into the prepared crust, spreading evenly with a spatula.
Step 8
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 9
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open. This helps prevent cracking.
Step 10
Remove the cheesecake from the oven and let it cool to room temperature. Then transfer it to the refrigerator and chill for at least 4 hours, or overnight, to set completely.
Step 11
Once chilled, remove the cheesecake from the springform pan and serve cold. Optionally, garnish with fresh fruit or dairy-free whipped topping.
Nutrition Facts
| Serving size | (1706.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4739.9 |
| Total Fat 283.8g | 0% |
| Saturated Fat 142.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 6066.4mg | 0% |
| Total Carbohydrate 522.6g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 253.9g | |
| Protein 56.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 493.7mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 933.1mg | 0% |
Source of Calories