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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I don’t label a lot of things the best. It’s a bold statement that leads to major expectations. When it comes to The Best Dairy Free Cheesecake however, I am confident that both the flavor and texture will be the best your ever had. Just ask Stylist Magazine who included this in their 5 of the Best Cheesecake Recipes.

Can we just pause for a moment and gaze upon the texture of this cheesecake? When creating recipes that are gluten free and dairy free, I never want people to think they’re good for being gluten free. Or they’re good for being dairy free. I want them to think they’re great! Explanation point. Period. This cheesecake gives you all the creamy luxurious texture and rich tang you crave when it comes to cheesecake. It’s so good, you might not be able to share!

Let’s Talk Ingredients

It has taken me countless tries to come up with just the right flavor and texture for a dairy free and gluten free cheesecake. So when I say this is The Best Dairy Free and Gluten Free Cheesecake it’s because I have trialed and error with many different products and combination of products.

When it comes to some recipes I will recommend you use what you like, but for this particular recipe to achieve just the right decadent texture, I am going to recommend specific products.

This recipe calls for both Dairy Free cream cheese and also Dairy Free sour cream. I have tested this with both Kite Hill cream cheese and also Tofutti cream cheese and sour cream. In addition, you can also use a combination of the two.

Besides the cheese portion of The Best Gluten Free and Dairy Free Cheesecake, let’s talk vanilla. This cheesecake gets a double dose of vanilla in both vanilla extract and vanilla paste. You want to use a high quality vanilla extract for a more intense true vanilla flavor.

While vanilla extract has an alcohol base that evaporates as it bakes, leaving behind a faint vanilla flavor, the vanilla bean paste is thicker, including the beans, or caviar of the vanilla beans. This gives you the unmistakable little flecks of vanilla confetti.

Baking The Best Dairy Free Cheesecake

In addition to being the best bite of cheesecake, this dessert couldn’t be easier. Unlike many recipes, there’s no need for a water bath. Let me walk you through the simple steps.

First, let’s start with the crust. To achieve the perfect sandy fine grain crumb, I like to add my Gluten Free graham crackers to a blender. This will give you an even consistency that will mix well with the melted Dairy Free butter.

Make sure you spray your 9″ spring form pan well with non stick baking spray. Using a spring form pan will make for an easy release of this cheesecake.

When it comes to making your cheesecake batter, let your mixer do all of the work. Add your eggs, sugar, and vanilla bean paste and let it mix until it’s light and fluffy. This will take about five minutes.

You want to make sure your Dairy Free cream cheese is at room temperature. This will help everything mix into a smooth and creamy texture. It should be thick, luscious, and decadently creamy.

When you’re ready to bake your cheesecake, place it on the center rack in the center of your oven. This cheesecake bakes for 45 minutes. No peeping! I know it’s tempting to crack open that oven door and check on things, but keep the oven shut during the entire bake time. You want to maintain that consistent even heat.

Allow your cheesecake to cool off. 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!

Are you looking for more dessert inspiration? Make sure you check out my recipe for Gluten Free Caramel Apple Upside Down Cake. Now let’s get baking!

Top Tip for The Best Dairy Free Cheesecake

Is there anything better than sinking your fork into a creamy slice of cheesecake? It should be a decadent and sumptuous experience. Make sure to always let your creamy cheese come to room temperature. This will make it easy to mix together and allow it to be lump free.

In addition, 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.

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.