Description
A recipe for a rich, creamy cheesecake made without any dairy products.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted vegan butter
- 2 (8 ounce) packages vegan cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/4 cup cornstarch
- 1/2 cup full-fat coconut milk, chilled overnight
Instructions
- Preheat your oven to 325 degrees F (160 degrees C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted vegan butter. Press the mixture firmly into the bottom of the prepared pan.
- Beat the softened vegan cream cheese in a large bowl until smooth.
- Gradually add the sugar, beating until well combined.
- Mix in the vanilla extract and lemon juice.
- Whisk the cornstarch into the mixture until no lumps remain.
- Scoop the thick cream from the top of the chilled coconut milk (do not shake the can) and add it to the batter. Mix until just combined.
- Pour the batter over the crust.
- Bake for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door propped open for 1 hour.
- Remove from the oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For the best results, use full-fat coconut milk that has been refrigerated undisturbed overnight.
- Do not overmix the batter once the coconut cream is added.
- If the crust browns too quickly, cover the edges with foil during baking.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 0
Keywords: dairy free cheesecake, vegan cheesecake, coconut cream, graham cracker crust, baked dessert