Dairy-Free No-Bake Cheesecake

Indulge in the creamy, dreamy goodness of this Dairy-Free No-Bake Cheesecake, a plant-based delight that's as elegant as it is effortless. Perfect for vegans and anyone seeking a dairy-free dessert, this recipe features a crisp graham cracker crust bound with melted coconut oil and a silky filling made with almond milk yogurt, coconut cream, and naturally sweetened with maple syrup. Agar-agar offers the perfect plant-based alternative to gelatin, ensuring a rich, firm texture without any baking required. A splash of lemon juice adds a bright, tangy note, while fresh berries provide a vibrant and juicy finish. With just 20 minutes of prep, this easy no-bake cheesecake is your new go-to treat for holidays, special occasions, or anytime you crave a luscious dessert that’s both wholesome and delicious!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 150 grams Graham crackers
• 75 grams Coconut oil (melted)
• 500 grams Unsweetened almond milk yogurt
• 400 grams Coconut cream
• 120 ml Maple syrup
• 30 ml Lemon juice
• 5 ml Vanilla extract
• 5 grams Agar-agar powder
• 250 ml Water
• 1 pinch Salt
• 200 grams Fresh berries

Directions

Step 1

Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed plastic bag and rolling over them with a rolling pin.

Step 2

In a bowl, combine the graham cracker crumbs with the melted coconut oil and mix until well combined.

Step 3

Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring it is even and compact. Place in the refrigerator to set while preparing the filling.

Step 4

In a large mixing bowl, whisk together the almond milk yogurt, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt until smooth and well combined.

Step 5

In a small saucepan, combine the water and agar-agar powder. Bring to a boil, then reduce the heat and simmer for 3-5 minutes until the agar-agar is completely dissolved and the mixture has thickened slightly.

Step 6

Allow the agar-agar mixture to cool slightly, but not to set, then slowly pour it into the yogurt mixture, stirring continuously to prevent lumps.

Step 7

Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.

Step 8

Refrigerate the cheesecake for at least 4 hours or until completely set and firm.

Step 9

Before serving, remove the cheesecake from the springform pan and top with fresh berries of your choice.

Step 10

Slice and serve the cheesecake chilled for the best texture and flavor.

Nutrition Facts

Serving size	(1739.0g)

Amount per serving	% Daily Value*
Calories	3603.7

Total Fat 187.6g	0%
Saturated Fat 132.5g	0%
Polyunsaturated Fat 12.0g
Cholesterol 0mg	0%
Sodium 1057.4mg	0%
Total Carbohydrate 479.0g	0%
Dietary Fiber 17.1g	0%
Total Sugars 392.7g
Protein 19.7g	0%

Vitamin D 333.3IU	0%
Calcium 608.9mg	0%
Iron 8.4mg	0%
Potassium 914.2mg	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: 45.8%

Protein: 2.1%

Carbs: 52.0%