What is a dairy-free substitute for cream cheese in cheesecake?

You can use cashew cream , vegan cream cheese (like Kite Hill or Tofutti), or blended silken tofu for a smooth, rich base in your no-bake dairy-free cheesecake.

What sets a no-bake cheesecake?

Thick ingredients like coconut cream , cashew cream , and stabilizers such as agar agar or cornstarch help your no-bake dairy-free cheesecake set perfectly in the fridge.

What is a substitute for heavy cream in no bake cheesecake?

Try coconut cream , soaked cashews blended with almond milk , or silken tofu for a dairy-free heavy cream alternative.

Can you make no bake cheesecake with almond milk?

Yes! Almond milk works well when paired with thickeners like chia seeds , agar agar , or cashew cream to keep the cheesecake creamy yet firm.

Can almond milk replace milk in baking?

Absolutely. Almond milk is a popular swap in vegan baking and works well in recipes like no-bake dairy-free cheesecake.

What is a vegan base for cheesecake?

Common vegan bases include nuts and dates , vegan graham crackers with coconut oil , or gluten-free oats for those avoiding nuts.

No-Bake Dairy-Free Cheesecake – The Best 9-Step Recipe Guide

Name: No-Bake Dairy-Free Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: Vegan
Ingredients: 1½ cups almonds or walnuts (for crust); 1 cup pitted dates; 1 tbsp coconut oil; 1½ cups soaked cashews (4 hours or overnight); ¾ cup full-fat coconut cream; ¼ cup almond milk; ¼ cup maple syrup; 3 tbsp lemon juice; 1 tsp vanilla extract; Pinch of sea salt; Optional: 1 tsp agar agar for firmer texture

Ingredients

Scale

1½ cups almonds or walnuts (for crust)
1 cup pitted dates
1 tbsp coconut oil
1½ cups soaked cashews (4 hours or overnight)
¾ cup full-fat coconut cream
¼ cup almond milk
¼ cup maple syrup
3 tbsp lemon juice
1 tsp vanilla extract
Pinch of sea salt
Optional: 1 tsp agar agar for firmer texture

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Instructions

Blend almonds or walnuts with dates until sticky. Mix in coconut oil and press into a lined springform pan. Chill.
Combine soaked cashews, coconut cream, almond milk, maple syrup, lemon juice, vanilla, and salt in a blender. Blend until silky smooth.
Pour the filling over the crust. Tap the pan gently to remove air bubbles.
Refrigerate for at least 6 hours or overnight until set.
Slice and serve chilled. Add fresh fruit, nuts, or syrup as desired.

Notes

For best results, soak the cashews thoroughly and use full-fat coconut cream. Optional agar agar can help the cheesecake set firmer.

Author: c
Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Vegan
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 9g
Sodium: 45mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg