Dairy Free New York Cheesecake
Cheesecake is one of those desserts that seems almost impossible to pull off without dairy, but this recipe proves that assumption completely wrong. Dairy free cream cheese and full-fat coconut cream step in to create a filling that is rich, dense, and impossibly creamy — everything you want from a classic New York-style slice. The gluten free graham cracker crust gets pressed and pre-baked until golden, giving you that satisfying buttery crunch as a base. A water bath, a low oven temperature, and a slow cool-down inside the oven are the real secrets here — they work together to keep the texture silky and crack-free without any traditional dairy in sight. The batter comes together with a stand or hand mixer, and the instructions walk you through exactly what to look for at each stage so there's no guesswork. After a full overnight chill, the filling firms into that signature dense, tangy texture that makes cheesecake so craveable. It slices beautifully into 12 generous portions and is stunning topped with fresh berries for a little color and brightness.
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Learn more →Ingredients
12 servings
For the crust
- 2 cups gluten free graham crackers, finely crushed
- 3 tbsp granulated sugar
- 5 tbsp dairy free butter, melted
For the filling
- 32 oz dairy free cream cheese, room temperature
- 1 ¼ cups granulated sugar
- ½ cup full-fat coconut cream
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 4 large eggs, room temperature
- 2 large egg yolks, room temperature
For serving
- fresh berries, for serving (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil, covering the bottom and coming up the sides — this prevents water from seeping in during the water bath.
- 2
In a medium bowl, stir together the crushed graham crackers, 3 tbsp granulated sugar, and melted dairy free butter until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Remove and let cool while you prepare the filling.
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