Dairy-Free Ricotta Cheesecake

Indulge in the creamy decadence of this Dairy-Free Ricotta Cheesecake, a luscious dessert that's completely plant-based yet irresistibly rich in flavor. Made with silky dairy-free cream cheese and ricotta, this cheesecake achieves a delicate balance of tangy and sweet, thanks to the addition of fresh lemon juice, zest, and a hint of vanilla. A crumbly and buttery vegan digestive biscuit crust, held together with coconut oil and maple syrup, provides the perfect base for the smooth, airy filling. Finished in the oven for a subtle golden top and then chilled to perfection, this dairy-free delight is ideal for those with dietary restrictions or anyone looking for a lighter twist on the classic cheesecake. Perfect as a centerpiece for special occasions or a treat-yourself moment, it's best served with fresh fruit, a drizzle of berry coulis, or simply enjoyed on its own!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 16 ounces Dairy-free cream cheese
• 1.5 cups Dairy-free ricotta cheese
• 0.75 cups Granulated sugar
• 3 tablespoons Cornstarch
• 2 teaspoons Vanilla extract
• 2 tablespoons Fresh lemon juice
• 1 whole Zest of lemon
• 0.5 cup Coconut cream
• 9 ounces Vegan digestive biscuits
• 0.25 cup Coconut oil, melted
• 2 tablespoons Maple syrup

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with coconut oil and wrap the outside base of the pan with aluminum foil to prevent leaks.

Step 2

Begin by preparing the crust. Crush the vegan digestive biscuits in a food processor until fine crumbs form. Transfer the crumbs to a mixing bowl.

Step 3

Add the melted coconut oil and maple syrup to the crushed biscuits and combine until the mixture holds together when pressed.

Step 4

Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Make sure it's flat and compact. Place in the refrigerator to chill while you prepare the filling.

Step 5

In a large mixing bowl, blend the dairy-free cream cheese and dairy-free ricotta cheese using an electric mixer until smooth.

Step 6

Add the granulated sugar and cornstarch to the mixture and beat until well incorporated.

Step 7

Stir in the vanilla extract, fresh lemon juice, and lemon zest, mixing until all ingredients are well combined.

Step 8

Lastly, fold in the coconut cream, ensuring a smooth and creamy filling.

Step 9

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.

Step 10

Place the cheesecake on a baking tray (to catch any potential drips) and bake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly wobbly.

Step 11

Turn off the oven, slightly open the oven door, and allow the cheesecake to cool in the oven for about an hour to prevent cracking.

Step 12

Remove from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight, ensuring it fully sets.

Step 13

Carefully remove the cheesecake from the springform pan, slice, and serve. Optionally, garnish with fresh fruit or a berry coulis.

Nutrition Facts

Serving size	(1493.9g)

Amount per serving	% Daily Value*
Calories	4676.0

Total Fat 278.6g	0%
Saturated Fat 128.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 3786.1mg	0%
Total Carbohydrate 488.6g	0%
Dietary Fiber 22.7g	0%
Total Sugars 295.2g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 793.2mg	0%
Iron 9.7mg	0%
Potassium 1035.4mg	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: 53.4%

Protein: 5.0%

Carbs: 41.6%