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The Best Dairy Free Cheesecake

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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.

The

Craveworthy Baking

Cookbook

A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.

The

Craveworthy Baking

Cookbook

A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.

Get all the best baking tips!

Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.

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:

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. 

The Best Dairy Free Cheesecake

This decadent and creamy cheesecake is rich with sweet vanilla flavor.
5 from 12 votes
Prep Time 15 minutes
Cook Time 45 minutes
chilling time 5 hours
Course Dessert

Equipment

Ingredients
  

Gluten Free Crust

  • 2 3/4 cups graham crackers
  • 10 tbsp butter, melted
  • 1/2 tsp cinnamon

Cheesecake Filling

  • 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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Instructions
 

Gluten Free Crust

  • Add the graham crackers to a blender and pulse until they form a sandy texture with fine crumbs.
  • Pour the crumbs into a bowl with the melted butter and the cinnamon. Mix until fully combined.
  • Spray a 9"springform pan with non stick baking spray. Pres the crumbs into the bottom of the pan and up onto the sides. You can use the bottom of a measuring cup to help make them even and firmly compacted.
  • Place in the fridge until you are ready for the filling.

Cheesecake Filling

  • Preheat oven to 325 degrees. In a 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.
  • Slowly pour into the prepared springform pan. Place it on the center rack in the center of the oven.
  • Bake for 45-60 minutes depending upon your oven. Do not open the oven door during this time.
  • Remove and allow to sit out for 1 hour, cooling off and coming to room temperature.
  • Refrigerate for 4 hours. Slice and enjoy!

Notes

I have tested many different varieties of Dairy Free products and found that using Toffuti and Kite Hill give the best results. You can use either for the cream cheese/sour cream mixture, or a combination of the two. 
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

This cheesecake is kind of like your new secret weapon for dessert domination. It’s creamy, dreamy, and bursting with vanilla flavor, but without a trace of dairy. No one will believe it’s not the real deal, and trust me, they’ll be begging for seconds!

49 Comments

  1. 5 stars
    I made this cake this weekend and is delicious. But I have a question, can I check if the cake is fully cooked using a toothpick? When I baked it, after the 45 minutes the cake was still fluffy so I let it cook for extra 10 minutes. At the end the cake tasted very good but it was fluffy in the middle.

    1. Hello, I wouldn’t recommend testing a cheesecake with a toothpick. Once it bakes at 45 minutes, remove and let it come to room temp then place in the fridge. This should be a thicker creamy style cheesecake. Thank you.

        1. Hello, Great question. I have never made this in advance to freeze. If you do try it, I feel it would be best to store in an airtight container.

    2. Hi
      I want to make this recipe but I can’t get sour cream will it work with single cream but beat it before using?
      Thank you

      1. 5 stars
        Before I had to become dairy free I loved cheesecake and I’ve never found a recipe that gives me the same feeling as this one! It’s truly decadent. It’s incredible!

      1. 5 stars
        Any suggestions for convection baking ?
        Do you recommend convection & what temp ? Do you put yours on Bake ? Considering adding maple syrup/coconut sugar instead..Any advice here ?
        Thank you !

        1. Hello, for the oven. I would follow the typical difference in temperature time from a standard oven. You can substitute different sugars but it will effect the taste

  2. 5 stars
    First off, there are not even stars for this review. Absolutely the best dairy free/gluten free cheesecake I ever made in my life. So creamy and the flavor profile was on point. My family loved it too! I added some fresh strawberry sauce on top! 1000/10

  3. 5 stars
    I adapted this to make a chocolate cheesecake and a colleague said it was the best cheesecake she’s ever had, dairy-free or otherwise (even compared to the fully dairy chocolate cheesecake I brought in last week)

    I used Kite hill cream cheese and tofutti sour cream (halved quantifies to fit in a 6-inch springform pan) and added 6 oz of melted cooled dark chocolate before cooking at high pressure on a trivet in my instant pot with 1.5 cups of water in the bottom for 35 minutes and then a 10-minute natural release. Also used gluten-free oreos and vegan butter for the crust.

  4. I want to make 12 mini cheesecakes with this recipe, with other cheesecake recipes I usually just half the recipe. Do you think that is a possibility with this recipe?

  5. 5 stars
    I am hoping it turns out, smells fantastic, it was a more runny consistency vs regular cheesecake I make. Baked 55 min as very jiggly 45 minute check. I think I have baked to long, color looks great but some cracking on thr edge. Plan to refrigerate overnight before slicing. Will be user error if it doesn’t turn out. Thanks again for the fun cheesecake recipe.

  6. Do you think this could be made without cane sugar? Like coconut sugar, honey or maple syrup? I am trying to make for a friend that is no-cane sugar, no dairy, no gluten.

    1. Absolutely- With using honey or maple syrup, these tend to be sweeter. I would reduce the amount by 25%. Also with this adding more liquid, you may need to reduce your dairy slightly. Coconut sugar or date sugar are another great replacement

  7. I just made this for the first time. At 60 minutes it was still very jiggly in the center so I kept adding time in 10-minute intervals – it took a total of 90 minutes. I also raised the temp to 350 for the final 10 minutes. The cake also leaked a lot of clear liquid (oil?) through the bottom of the springform pan. Any idea why all this happened?

    1. Hello, Can I find out some details? Did you use dairy free cream cheese and sour cream? It will definitely be really jiggly if it is made 100% dairy free due to the makeup of dairy free cream cheese. It turn to a liquid and then will get firm when setting up in the fridge, normally the edges are slightly set. 90 minutes is definitely too long and will affect the consistency of the cheesecake. Most brands of springform pans are not leak proof-for springform pans that are not rated 100% leakproof I would recommend placing a cookie sheet underneath it. I will definitely add this to the recipe card. I apologize, it should be on there. Thank you!

  8. 5 stars
    I mostly followed this recipe, and OMG it was fantastic!!! Even reading all the positive reviews I was skeptical, being a real cheesecake lover and having made failed vegan cheesecakes. But this one really blew my expectations, it is delicious and very close to the real deal. I didn’t have enough sour cream (I used Kite Hill brand for the dairy subs), maybe 7 oz so I filled in the rest with coconut cream. I also added 2 Tbsp of cornstarch because I was nervous about it being too runny. I didn’t have vanilla bean paste so skipped that. I did add maybe 2 Tbsp of lemon juice and cut the sugar to a cup (it was still very sweet) and made a crust with GF wafers and coconut oil. My whole family (dairy eating) was loving it 🙂

  9. When you list ‘tbsp’ do you mean tablespoon or teaspoon? Seems like a lot of vanilla extract and paste.

  10. I have a question. This is dairy free but uses sour cream and cream cheese, both of which are made with dairy. I can have dairy but my son and several others cannot and they definitely can’t tolerate sour cream or cream cheese. Am I missing something?

  11. 5 stars
    Thank you so much for posting this recipe. I haven’t had cheesecake like this since I gave up gluten and dairy. This cheesecake is goooood and relatively easy to make. My local Target stopped stocking Kite Hill dairy free cream cheese so I used Miyokos and it turned out pretty well.

  12. 5 stars
    Recipe looks so good I want to try making it this week to surprise my significant other that has a dairy allergy. Would you recommend baking it in a water bath? Also do you recommend using violife creamecheese blocks? And violife sourcreme? Can’t find the brands you use
    I’m also wondering if I should add a bit of some agar agar powder and corstartch or would that ruin it? Just wanna make sure it holds

    1. Hello,
      Yes- that brand is good. Danielle’s go to is Kite Hill. Danielle has never added this to the cornstarch so We are unsure of this addition. How many days in advance are you planning on making it

5 from 12 votes

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