This baked dairy-free cheesecake is just as good or better than any baked cheesecake you’ve ever had. It’s creamy and cheesy and simply sensational!
So you may have heard me whining on this blog about not being able to get dairy free cream cheese. Well…the other day when I was wondering around my local supermarket, imagine how excited I was to see some tofutti dairy free cream cheese!
I was so excited that I basically bought their entire stock of it. And then got busy making baked cheesecakes!
I made a few before I got to the perfect consistency but oh wow, this cheesecake is exactly the consistency of the baked cheesecakes you know and love! In dairy free form. Yay! Of course it’s also egg free because hey this is a vegan blog! But it really doesn’t miss the eggs either.
How to Make Dairy Free Cheesecake
- I went with an old favorite here which is an oreo cookie crust. Golden oreos and vegan butter make the perfect crust for this cheesecake.
- Just add oreo cookies to the food processor and process into crumbs.
- Then add in melted vegan butter and process again until all the crumbs are coated with the butter.
- Press down into a pie dish.
The Filling Part One:
The first part of the filling is to add coconut cream, the separated cream part only from a can of chilled coconut cream to a blender jug. Then add some cashews and blend.
TIP: This is very thick, so if you have a Vitamix, you’re all set. But if you have a weaker model blender, then the best thing to do will be to blend the coconut cream first, until it’s well blended, and then add the cashews and blend them into the coconut cream.
The Filling Part Two:
Then you move on to the second part of the filling which is to add two tubs of vegan cream cheese (we used Tofutti) to the bowl of your stand mixer, along with some caster sugar (also called superfine sugar), cornstarch, salt, lemon juice and vanilla extract.
Starting at slow speed gradually increase speed until everything is well mixed.
TIP: Be careful not to overmix. Don’t just leave the mixer running.
Then (not pictured) add in the coconut cream and cashew blended mix along with some lemon zest and mix in by hand (no need to use the electric mixer for this part) with your cream cheese mix.
Then you just want to pour your filling over the crust and smooth it down.
No Water Bath
Bake the cheesecake in the oven for 60 minutes at 320°F (160°C).
When baked at a low temperature like this, you don’t need a water bath! After an hour, you turn off the oven and crack open the door and leave the cheesecake in there to cool down slowly for about another hour. If you let it bake slowly and then cool slowly like this, you don’t get cracks in the top.
As you’ll see from the pics below, mine cracked a little on the top, but that was because I got a little impatient with the cooling process and cut it short. If you let it cool nice and slow then it tends to not crack.
I wasn’t too worried though as I planned to do the cookie crumb topping!
When it’s just finished baking it will be a little jiggly in the middle, don’t worry it firms up.
After it finishes cooling in the oven, you can let it cool all the way down on the counter and then move it to the fridge until chilled through. It’s ideal if you can leave it overnight before adding the topping and slicing.
The topping is just crushed golden oreo cookies. The topping is completely optional and you don’t actually have to have a topping at all.
I’m just a fan of how it looks with all those cookie crumbs!
Can You Make Dairy Free Cheesecake in Advance?
It’s ideal to make this cheesecake in advance because you ideally want it to chill overnight in the fridge so it can firm up to the perfect consistency.
How Long Does Dairy Free Cheesecake Last?
Keep it stored in the fridge and it will last around 5-7 days.
Can You Freeze Dairy Free Cheesecake?
Yes you can freeze it! I froze a few slices and then thawed them in the fridge and they were perfectly delicious.
You will love this delicious classic baked dairy free cheesecake! It is:
- Perfectly Textured
- Perfectly Sweet
- Amazingly delicious!
Keep leftovers stored in the fridge and enjoy within around 5 to 7 days.
More Vegan Desserts!
- Dairy Free Chocolate Cake
- Vegan Lemon Bars
- Vegan Chocolate Tart
- Vegan Mug Cake
- Vegan Nutella
- Vegan White Chocolate
So let us know what you think of this dairy free cheesecake in the comments and please rate the recipe too, thanks so much.
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This baked dairy free cheesecake is just as good or better than any baked cheesecake you’ve ever had. It’s creamy and cheesy and simply sensational!
For the Crust:
- 28 Golden Oreos*
- 1/3 cup (75g) Vegan Butter (Melted)
For the Filling:
- 1 14oz (400ml) Can Coconut Cream (Chilled in the fridge overnight)*
- 1 cup (150g) Raw Cashews
- 2 Tubs (8oz each) Dairy-Free Cream Cheese (We used Tofutti)
- 1 and 2/3 cups (330g) Caster Sugar (Superfine Sugar)*
- 1/2 cup (64g) Cornstarch
- 1/2 tsp Salt
- 5 Tbsp Lemon Juice
- 1 tsp Vanilla Extract
- Zest of 1 Lemon (~2 Tbsp)
For the Topping (Optional):
- 6 Golden Oreos (Crushed)
- Preheat the oven to 320°F (160°C).
- Add the oreo cookies to the food processor and process into crumbs. Melt the vegan butter and then add to the processor and process again until all the crumbs are coated with the butter. Spray a 9-inch round pie dish* with non-stick spray and then press the cookie crumbs down into an even layer. Set aside while you prepare your filling.
- Take the can of chilled coconut cream from the fridge and open the can. Scoop the hardened cream that has risen to the top into your blender jug, leaving the watery part behind. Add the raw cashews and blend until smooth. If your blender is not powerful (like a Vitamix) then blend the coconut cream first, and then add the cashew nuts and blend them in. Set aside.
- Add the two tubs of dairy-free cream cheese to the bowl of your stand mixer, along with the caster sugar, cornstarch, salt, lemon juice and vanilla extract. Starting at slow speed gradually increase speed until everything is well mixed. Be careful not to overmix, it just needs to be mixed in, don’t leave the mixer running.
- Add the coconut cream and cashew mix along with some lemon zest to the cream cheese mix and mix in by hand (don’t use the electric mixer for this part).
- Pour the filling over the crust and smooth down.
- Bake for 60 minutes.
- After 60 minutes turn off the oven and crack open the oven door leaving the cheesecake in the oven to cool down slowly for an hour.
- When it’s finished baking it will be a little jiggly in the middle, this is perfect.
- After cooling in the oven, move it to the counter and let it cool down to room temperature and then move it to the fridge until chilled through. It’s ideal if you can leave it overnight.
- When it’s completely chilled through and firmed up then add the crumb topping and serve!
*You can switch the golden Oreos for a different vegan cookie if you prefer.
*The hardened cream from a can of coconut cream will usually equal about 1 and 1/4 cups (300ml). If you have to replace the coconut cream in this recipe with a different cream then this is the amount you would use.
*If you can’t get hold of caster sugar (superfine sugar) then you can use regular granulated white sugar instead.
*Our pie dish is 9-inches round and 2 and 1/2 inches deep. It needs to be a deep pie dish to fit the volume of this cheesecake. You could also use a 9-inch springform pan.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Slice (of 12)
- Calories: 542
- Sugar: 40.6g
- Sodium: 421mg
- Fat: 30.3g
- Saturated Fat: 12.5g
- Carbohydrates: 62.7g
- Fiber: 0.9g
- Protein: 5.5g
Keywords: dairy free cheesecake, vegan baked cheesecake