The Best Dairy Free Cheesecake

Name: The Best Dairy Free Cheesecake
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 3/4 cups graham crackers; 10 tbsp butter, melted; 1/2 tsp cinnamon; 16 oz cream cheese, room temperature (see note); 12 oz sour cream (see note); 1 egg; 2 egg yolks; 1 1/4 cup sugar; 3 tbsp vanilla extract (the higher quality, the more intense the flavor); 1 1/2 tbsp vanilla paste

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Let’s talk cheesecake, but not just any cheesecake. This is the ultimate dairy-free version that doesn’t sacrifice a single ounce of creamy, dreamy deliciousness. We’re talking rich vanilla flavor and a texture so smooth it’ll blow your mind (and maybe your dairy-restricted friend’s too). Plus, it’s surprisingly easy to whip up – just 15 minutes of prep and then the oven does its magic.

Why You’ll Love Dairy Free Cheesecake

Creamy Bliss, Minus the Dairy: Forget the stomachache! This cheesecake is luxuriously creamy and packed with flavor, but kind to your tummy.
Vanilla Bean Dream: Real vanilla bean paste adds an extra layer of depth that will have you swooning.
Surprisingly Simple: Don’t let the fancy name fool you. This cheesecake comes together with minimal fuss, thanks to the easy crust and no-bake stress.
Totally Customizable: Play with the flavors! Add a fruit swirl, top it with chocolate ganache, or get fancy with a graham cracker crumble layer.
Perfect Party Pleaser: This cheesecake is sure to impress everyone, dairy-free or not. It’s a showstopper that everyone can enjoy!

Ingredients Needed To Make Dairy Free Cheesecake

Graham crackers
Melted butter
Cinnamon
Cream cheese (room temperature)
Sour cream
Eggs
Sugar
Vanilla extract
Vanilla paste

Substitutions + Alternatives

Can I use regular graham crackers?

Yes, regular graham crackers can be used. Use the same amount that is listed in the ingredients, but swap with regular.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free products, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy products of your choice for the recipe.

Before You Get Started: A couple notes to help you get the best results

Always: Read the full instructions before starting.
When Preparing: The longer the batter sits, the more it affects the baking process, including the taste and texture and overall outcome.
Oven Temperatures: These will vary by oven. The safest way to determine oven temperature accuracy is by using an oven thermometer.

How To Make Dairy Free Cheesecake

Make the Crust: Grind graham crackers into crumbs. Mix with melted butter and cinnamon. Press the mixture into the bottom and sides of a greased springform pan. Chill.

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Make the Filling:

In a separate mixing bowl, whip the room temperature cream cheese until smooth and fluffy (about 3 minutes).

In another bowl, add the sugar, eggs, and vanilla bean paste. Mix on high for 5 minutes, until light, fluffy, and the sugar is mostly dissolved.

Add the whipped cream cheese to the sugar and egg mixture. Mix until fully combined and smooth (about 2–3 minutes).

Add the remaining ingredients and mix for 3 more minutes, until the mixture is thick and creamy.

Bake the Cheesecake: Pour the filling into the chilled crust. Bake at 325 degrees for 45-60 minutes (depending on your oven). Don’t peek!

Chill and Serve: Let the cheesecake cool for an hour, then refrigerate for at least 4 hours. Slice and enjoy!

Variations & Substitutions

Chocolate Chip Cookie Dough: Fold in a cup of your favorite dairy-free chocolate chip cookie dough for a decadent surprise.
Fruity Swirl: Add a cup of your favorite fruit puree (strawberry, blueberry, raspberry) to the cheesecake batter and swirl it with a knife for a vibrant treat.
Peanut Butter Dream: For a peanut butter twist, add 1/2 cup of creamy peanut butter and some chopped peanuts to the filling.
Mint Chocolate Chip: Mix in a teaspoon of mint extract and top with crushed Andes mints for a refreshing twist.
Chocolate Swirl: Add 1/3 cup cocoa powder to half the cheesecake filling. Gently swirl the chocolate mixture into the plain filling before pouring into the pan.

Commonly Asked Questions

How long can I store this cheesecake in the fridge?

This cheesecake will stay fresh in the fridge for up to 5 days. Make sure it’s stored in an airtight container to prevent it from drying out or absorbing other flavors.

Toppings to Elevate Your Cheesecake

A cheesecake is great on its own, but let’s be real – the right topping can take it to the next level! Whether you’re into fruity, indulgent, or even chocolatey toppings, I’ve got some super easy and delicious ideas that will totally complement your cheesecake:

Fresh Strawberry Sauce – A sweet and tangy topping that pairs wonderfully with the creamy texture of cheesecake. Get the recipe for Fresh Strawberry Sauce here.
Easy Apple Pie Filling – A warm and comforting topping, perfect for autumn-inspired cheesecakes. Try this Easy Apple Pie Filling recipe.
Cherry Pie Filling – For a classic, fruit-filled topping that adds a burst of flavor and color. Make Cherry Pie Filling here.
Blueberry Pie Filling – A rich, sweet, and slightly tart topping that perfectly balances the richness of cheesecake. Find the Blueberry Pie Filling recipe here.
Chocolate Ganache – For chocolate lovers, this creamy ganache is a must-try topping. It’s indulgent and elevates any cheesecake. Get the 10-Minute Chocolate Ganache recipe here.
Apple Caramel Sauce – The sweet, buttery combination of apple and caramel is perfect for creating a rich and comforting topping. You can easily make your own apple caramel sauce and drizzle it over your cheesecake with my 2 ingredient Apple Caramel Sauce.

Can I freeze this cheesecake?

Absolutely! This cheesecake freezes beautifully. Wrap the cooled cheesecake tightly in plastic wrap, then place it in a freezer-safe container. It will stay good frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Pro Tip: You can even freeze individual slices for a quick and easy grab-and-go dessert.

How to thaw frozen cheesecake?

For best results, thaw the frozen cheesecake in the refrigerator overnight. You can also thaw it at room temperature for a few hours, but this may affect the texture slightly.

Can I use a different type of dairy-free cream cheese?

You can experiment with different brands of dairy-free cream cheese, but I recommend using Toffuti or Kite Hill cream cheese as they tend to have the best texture and flavor for this recipe.

What can I use if I don’t have gluten-free graham crackers?

You can use regular graham crackers or another type of cookie crumb crust. You could also try a nut crust made with chopped nuts and melted butter.

Can I use a different type of sweetener?

You can try using granulated sugar or another type of granulated sweetener in place of the sugar. However, the sweetness level and texture may vary slightly. I don’t recommend using liquid sweeteners like honey or maple syrup as they can affect the texture of the cheesecake.

How do I know when my cheesecake is done?

The cheesecake isn’t done in the traditional sense of being fully baked through like a cake. Here are two signs to tell if your cheesecake is ready:

The center is slightly jiggly: The center of the cheesecake should be set but still have a slight jiggle when you gently shake the pan. It shouldn’t be completely liquid or wobbly.
Internal temperature: If you prefer a more precise method, you can use an instant-read thermometer inserted near the center of the cheesecake (not touching the bottom). It should register around 150°F (65°C).

Pro tip: Do not open your oven door during that first 45 minutes of baking. After 45 minutes if it seems too jiggly, let it bake for an additional 10-15 minutes. It will still have slight movement but shouldn’t be runny.

Do my ingredients need to be at room temperature?

Yes, most of your ingredients for this cheesecake recipe should be at room temperature:

Definitely: Cream cheese is crucial. Using cold cream cheese will result in a lumpy and uneven cheesecake.Aim for at least 30 minutes of softening at room temperature.
Ideally: Eggs will blend more smoothly at room temperature, but you can get away with using cold eggs if necessary.

Do I need a water bath with this recipe?

Nope! This recipe bakes perfectly without the need for a water bath.

How long should my cheesecake rest before eating it?

Let it sit out for 1 hour so it can cool and come to room temperature before putting it in the refrigerator and allowing it to chill for 4 hours. The most difficult part of this cheesecake is the waiting!

Let’s Talk About Dairy Free Cheesecake Jiggle

I’ve attached a video that showcases the ideal amount of jiggle you should look for when it’s time to pull your cheesecake out of the oven. When you see your cheesecake jiggling just like in the video, it’s time to take that cheesecake out! Be patient; the residual heat will continue to set the center as it cools and sets in the refrigerator. Also, ensure the top isn’t overly shiny; the edges should be perfectly set with a slight golden appearance. Note that this advice is specific to dairy-free cheesecakes, and while all recipes can be made with full dairy, the full dairy version won’t exhibit as much jiggle.