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Cheesecake is a beloved dessert that often brings a sense of indulgence and comfort.
However, for those with dairy sensitivities or dietary restrictions, traditional cheesecakes made with cream cheese and heavy cream may not be an option.
Fortunately, there is a delicious alternative for everyone to enjoy: dairy-free cheesecake!
Whether you’re vegan, lactose intolerant, or simply looking to try something new, dairy-free cheesecakes can be just as rich, creamy, and satisfying as their dairy-laden counterparts.
In this blog, we’ve compiled a collection of 28+ dairy-free cheesecake recipes that cater to every taste and occasion.
From classic flavors like chocolate and vanilla to more adventurous options like mango and peanut butter, these recipes prove that you don’t need dairy to create an unforgettable dessert.
Plus, many of these recipes are simple to make and require only a few basic ingredients, making them perfect for both beginners and experienced bakers.
Let’s dive into the world of dairy-free cheesecakes, where the possibilities are endless, and your sweet cravings are just a bite away!
28+ Easy and Delicious Dairy-Free Cheesecake Recipes for Every Occasion
Dairy-free cheesecake recipes are a game-changer for anyone looking to enjoy a classic dessert without the dairy.
With so many different flavor combinations, from fruity to chocolatey and beyond, there’s a dairy-free cheesecake for every palate.
Whether you’re celebrating a special occasion or simply treating yourself to something sweet, these 28+ recipes offer a variety of options to suit your needs.
So go ahead, explore, and create your own version of a dairy-free cheesecake that’s sure to delight.
Dairy-Free New York-Style Cheesecake
This classic New York-style cheesecake is a rich and creamy dessert made dairy-free with the use of coconut cream and dairy-free cream cheese. It has the perfect tanginess and a decadent texture, making it an ideal treat for those avoiding dairy while still craving the traditional cheesecake experience.
Ingredients:
- 1 ½ cups dairy-free graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 1 ½ cups dairy-free cream cheese
- 1 cup coconut cream
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 3 tbsp cornstarch
- 1 tbsp dairy-free sour cream
Instructions:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted coconut oil. Press this mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes and then remove from the oven.
- In a large bowl, mix together the dairy-free cream cheese, coconut cream, sugar, vanilla extract, lemon juice, and sour cream until smooth.
- Slowly add cornstarch and continue mixing until fully incorporated and the mixture is thick.
- Pour the cream cheese mixture onto the cooled crust and smooth the top.
- Bake for 60-70 minutes, or until the cheesecake is set and lightly golden on top. Allow it to cool in the oven with the door slightly ajar for about an hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled and enjoy!
This dairy-free New York-style cheesecake provides the same smooth, creamy texture and tangy flavor of its traditional counterpart but with an allergy-friendly twist. The use of coconut cream and dairy-free cream cheese ensures it retains that rich cheesecakey experience, while still being suitable for those on a dairy-free diet. With a crisp graham cracker crust and a velvety filling, it’s a perfect dessert for any occasion.
Dairy-Free Chocolate Cheesecake
Indulge in this rich and creamy dairy-free chocolate cheesecake that’s perfect for chocolate lovers. Made with a combination of dairy-free cream cheese, dark chocolate, and coconut cream, it delivers the velvety texture and deep chocolate flavor you crave, without the dairy.
Ingredients:
- 1 ½ cups dairy-free chocolate cookies (crushed)
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 ½ cups coconut cream
- 1 cup dark chocolate (dairy-free)
- ¾ cup sugar
- 2 tsp vanilla extract
- 2 tbsp cornstarch
- ¼ cup almond milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix the crushed dairy-free chocolate cookies with the melted coconut oil. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, beat together the dairy-free cream cheese, coconut cream, sugar, and vanilla extract until smooth.
- Add the melted chocolate and almond milk to the mixture and beat until fully combined.
- Add the cornstarch and continue mixing until thick and smooth.
- Pour the chocolate cheesecake mixture into the cooled crust and smooth the top. Bake for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Refrigerate for at least 4 hours before serving.
- Garnish with extra dairy-free chocolate shavings or whipped coconut cream before serving.
This dairy-free chocolate cheesecake is a must-try for anyone craving a rich, chocolatey treat that’s also suitable for those avoiding dairy. The combination of dark chocolate and coconut cream creates a luscious, indulgent texture that is perfect for special occasions or a simple dessert to satisfy your chocolate cravings. Its dense, velvety filling will leave everyone coming back for more.
Dairy-Free Strawberry Swirl Cheesecake
This light and refreshing dairy-free strawberry swirl cheesecake combines the tangy flavors of dairy-free cream cheese with a vibrant, fruity strawberry swirl. With a crunchy graham cracker crust, this dessert is perfect for those who enjoy a fruity twist on the classic cheesecake.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ cup fresh strawberries (pureed)
- 2 tbsp cornstarch
Instructions:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix the graham cracker crumbs with melted coconut oil. Press the mixture evenly into the bottom of the pan to form the crust and bake for 8-10 minutes. Allow the crust to cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, sugar, and vanilla extract until smooth.
- Add the cornstarch and mix until thickened.
- For the strawberry swirl, blend the fresh strawberries until smooth. Add a spoonful of strawberry puree to the cheesecake mixture and gently swirl it with a spatula to create a marbled effect.
- Pour the cheesecake mixture into the cooled crust and bake for 55-65 minutes, until the center is mostly set.
- Let the cheesecake cool in the oven with the door cracked open for an hour. Refrigerate for at least 4 hours, or overnight for the best results.
- Serve chilled, and garnish with fresh strawberry slices if desired.
The strawberry swirl in this dairy-free cheesecake adds a beautiful burst of color and flavor to the smooth, creamy texture. It’s the ideal combination of sweetness and tang, perfect for spring or summer gatherings. This recipe proves that dairy-free can be just as delicious as the classic, offering a vibrant, fruity twist that is sure to delight cheesecake fans.
Dairy-Free Lemon Cheesecake
This tangy and refreshing dairy-free lemon cheesecake is a perfect balance of creamy, tart, and sweet. Made with dairy-free cream cheese and a zesty lemon flavor, this dessert is light yet rich, making it an ideal treat for any occasion. The graham cracker crust adds a satisfying crunch to each bite.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 2 tbsp lemon zest
- ¼ cup lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- Add the cornstarch and mix well until the filling thickens slightly.
- Pour the lemon cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool with the oven door slightly ajar for an hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Serve chilled, optionally garnished with lemon slices or zest.
This dairy-free lemon cheesecake offers a refreshing and vibrant flavor that is both creamy and tangy, with a perfect balance of sweetness. The zesty lemon adds a burst of freshness that complements the rich texture of the dairy-free cream cheese. Whether for a summer gathering or a special event, this cheesecake is sure to impress with its light and tangy profile that satisfies both your cheesecake cravings and citrus desires.
Dairy-Free Raspberry Cheesecake
This dairy-free raspberry cheesecake is a deliciously fruity twist on the classic cheesecake. With a smooth, creamy filling made from dairy-free cream cheese and fresh raspberries swirled throughout, it’s a vibrant dessert perfect for berry lovers. The crust is made from a combination of graham cracker crumbs and almond flour, adding a nutty crunch to every bite.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup almond flour
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries (pureed)
- 2 tbsp cornstarch
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix the graham cracker crumbs, almond flour, and melted coconut oil. Press the mixture evenly into the bottom of the pan and bake for 10 minutes. Let it cool.
- In a large bowl, beat together the dairy-free cream cheese, coconut cream, sugar, and vanilla extract until smooth.
- Add the cornstarch and continue to mix until thick and creamy.
- For the raspberry swirl, blend the fresh raspberries until smooth. Add a spoonful of raspberry puree to the cheesecake mixture and gently swirl it in to create a marbled effect.
- Pour the cheesecake mixture into the cooled crust and bake for 60 minutes or until the center is mostly set.
- Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for an hour.
- Refrigerate for at least 4 hours or overnight.
- Serve chilled, topped with fresh raspberries if desired.
The raspberry swirl in this dairy-free cheesecake creates a colorful, flavorful dessert that’s both sweet and slightly tart. The smooth filling is complemented by the subtle nuttiness of the almond flour in the crust, making each bite a satisfying treat. This cheesecake is perfect for any berry enthusiast, offering a deliciously indulgent yet light dessert that’s sure to be a crowd-pleaser at any gathering.
Dairy-Free Pumpkin Cheesecake
This creamy dairy-free pumpkin cheesecake is a perfect fall dessert that combines the smooth texture of cheesecake with the rich, spiced flavors of pumpkin. Made with dairy-free cream cheese, coconut cream, and a hint of cinnamon and nutmeg, this cheesecake will bring warmth and sweetness to your table.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- 1 cup pumpkin puree
- ¾ cup sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust, mix the graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
- Add the cornstarch and mix well until thick and creamy.
- Pour the pumpkin cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the cheesecake is set and the center is slightly wobbly.
- Allow the cheesecake to cool in the oven with the door cracked open for an hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally topped with whipped coconut cream or a sprinkle of cinnamon.
This dairy-free pumpkin cheesecake is a perfect dessert for autumn, combining the rich, spiced flavors of pumpkin with the smooth, creamy texture of cheesecake. It’s an ideal treat for those who want to enjoy a seasonal dessert without the dairy. With its warm spices and decadent flavor, this cheesecake is a must-try for pumpkin lovers and a crowd-pleasing dish for Thanksgiving or any fall gathering.
Dairy-Free Key Lime Cheesecake
This refreshing dairy-free key lime cheesecake offers a perfect balance of tart and creamy, with the zesty lime flavor shining through in every bite. Made with dairy-free cream cheese and coconut cream, it’s a delicious and light alternative to traditional key lime pie, served with a crunchy graham cracker crust that adds texture to this citrusy delight.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ½ cup lime juice (freshly squeezed)
- 1 tsp lime zest
- ¾ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, combine graham cracker crumbs and melted coconut oil in a bowl. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let the crust cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, sugar, lime juice, lime zest, and vanilla extract until smooth.
- Add the cornstarch to the mixture and beat until fully combined and the filling thickens.
- Pour the cheesecake mixture onto the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, leaving the cheesecake to cool for an hour with the door slightly open. Then refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally topped with lime slices or whipped coconut cream.
This dairy-free key lime cheesecake brings all the tangy, tart goodness of the classic dessert without any dairy. The creamy filling, enhanced by the natural sweetness of coconut cream, pairs perfectly with the zesty lime flavor. The graham cracker crust provides a crisp contrast, making this cheesecake a delightful treat for any lime lover. It’s a refreshing and satisfying dessert that will impress guests at summer gatherings or any occasion needing a citrusy twist.
Dairy-Free Maple Pecan Cheesecake
This rich and nutty dairy-free maple pecan cheesecake is a perfect fall dessert, featuring a smooth, velvety filling and a satisfying crunch from toasted pecans. With the sweetness of maple syrup and the creaminess of dairy-free cream cheese, this cheesecake is an indulgent yet dairy-free treat that will satisfy any sweet tooth.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup pecans (chopped)
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tbsp cornstarch
- ½ cup pecans (for topping)
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust, combine graham cracker crumbs, chopped pecans, and melted coconut oil in a bowl. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let the crust cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, maple syrup, vanilla extract, cinnamon, and cornstarch until smooth and creamy.
- Pour the cream cheese filling into the cooled crust and smooth the top.
- Bake for 55-65 minutes, or until the cheesecake is set but slightly wobbly in the center.
- Let the cheesecake cool in the oven with the door cracked open for an hour, then refrigerate for at least 4 hours or overnight.
- Before serving, toast the remaining pecans in a pan for 3-5 minutes until fragrant, then sprinkle them on top of the cheesecake.
- Serve chilled and enjoy!
This dairy-free maple pecan cheesecake combines the warm, comforting flavors of maple syrup and cinnamon with the creamy richness of coconut cream and dairy-free cream cheese. The toasted pecans add an extra layer of crunch and nuttiness, making every bite a satisfying treat. It’s a perfect dessert for fall and holiday celebrations, offering a sweet and indulgent option for those following a dairy-free lifestyle.
Dairy-Free Blueberry Cheesecake
This dairy-free blueberry cheesecake is a vibrant, fruity dessert that combines the creamy texture of dairy-free cream cheese with a refreshing blueberry topping. The cheesecake filling is light, smooth, and perfectly complemented by the sweet, tangy blueberry sauce. It’s a simple yet elegant dessert that’s both dairy-free and delicious.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 cups fresh blueberries
- ¼ cup sugar (for blueberry topping)
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Allow it to cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, and cornstarch until smooth and creamy.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the cheesecake is set and slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then refrigerate for at least 4 hours or overnight.
- For the blueberry topping, combine fresh blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the blueberries burst and the sauce thickens, about 5-7 minutes. Let it cool.
- Before serving, pour the blueberry topping over the cheesecake and spread it evenly.
- Serve chilled and enjoy!
This dairy-free blueberry cheesecake is the perfect dessert for summer or any time you want a light yet indulgent treat. The creamy, tangy filling is balanced beautifully by the sweet and slightly tart blueberry sauce, making it a delightful dessert for fruit lovers. With a crunchy graham cracker crust and a luscious blueberry topping, this cheesecake is a refreshing and satisfying way to enjoy a classic dessert in a dairy-free version.
Dairy-Free Chocolate Cheesecake
This indulgent dairy-free chocolate cheesecake is a dream come true for chocolate lovers. With a rich, velvety chocolate filling made from dairy-free cream cheese and coconut cream, and a crunchy chocolate cookie crust, this dessert delivers all the decadence of a traditional cheesecake, without any dairy. The creamy texture and deep chocolate flavor will satisfy any sweet tooth.
Ingredients:
- 1 ½ cups chocolate cookie crumbs (dairy-free)
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- 1 cup dark chocolate (dairy-free), melted
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust, mix the chocolate cookie crumbs with the melted coconut oil. Press the mixture evenly into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, melted dark chocolate, sugar, and vanilla extract until smooth.
- Add the cornstarch and mix until the filling thickens slightly.
- Pour the chocolate cheesecake filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set but slightly wobbly.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour. Then refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally topped with dairy-free whipped cream or chocolate shavings.
This dairy-free chocolate cheesecake is rich, creamy, and bursting with deep chocolate flavor. The coconut cream adds a smooth texture, while the crunchy chocolate cookie crust perfectly balances the creamy filling. It’s a decadent, dairy-free dessert that will delight anyone who loves chocolate, making it the perfect treat for any occasion.
Dairy-Free Strawberry Cheesecake
This refreshing dairy-free strawberry cheesecake combines the creamy texture of dairy-free cream cheese with the sweetness of fresh strawberries. The cheesecake is topped with a luscious strawberry sauce that adds a burst of flavor, making it the perfect dessert for any spring or summer gathering. The graham cracker crust adds a satisfying crunch, making each bite irresistible.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1 ½ cups fresh strawberries (sliced)
- ¼ cup sugar (for strawberry topping)
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix the graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, and cornstarch until smooth and creamy.
- Pour the cream cheese filling into the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake to cool with the door slightly ajar for an hour. Refrigerate for at least 4 hours or overnight.
- For the strawberry topping, combine fresh strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries soften and release their juice, about 5 minutes. Let it cool.
- Before serving, pour the strawberry sauce over the cheesecake and spread it evenly.
- Serve chilled and enjoy!
This dairy-free strawberry cheesecake is a delightful combination of creamy and fruity, with the natural sweetness of strawberries elevating the rich filling. The graham cracker crust adds the perfect texture, while the strawberry sauce provides a burst of freshness. It’s the perfect dessert for strawberry lovers and a great way to enjoy a fruity, dairy-free treat during the warmer months.
Dairy-Free Pineapple Cheesecake
This tropical dairy-free pineapple cheesecake brings the flavors of a tropical paradise to your table. With a smooth and creamy dairy-free filling, made with coconut cream and dairy-free cream cheese, and topped with a sweet pineapple topping, this cheesecake offers a sweet and tangy twist on the classic. It’s a perfect dessert for beach parties, BBQs, or any time you crave something refreshing.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 1 cup fresh pineapple (chopped)
- ¼ cup sugar (for pineapple topping)
- 1 tbsp lime juice
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix the graham cracker crumbs and melted coconut oil. Press the mixture evenly into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, and cornstarch until smooth.
- Pour the filling into the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour. Refrigerate for at least 4 hours or overnight.
- For the pineapple topping, combine the chopped pineapple, sugar, and lime juice in a saucepan. Cook over medium heat until the pineapple softens and the mixture thickens slightly, about 5-7 minutes. Let it cool.
- Before serving, pour the pineapple topping over the cheesecake and spread it evenly.
- Serve chilled and enjoy!
This dairy-free pineapple cheesecake is a tropical dream, combining the creamy texture of dairy-free cream cheese with the sweet and tangy flavor of pineapple. The graham cracker crust adds the perfect crunch, and the pineapple topping elevates the dessert with its natural sweetness. It’s a refreshing and indulgent treat that transports you to a tropical getaway with every bite. Perfect for any summer celebration, this cheesecake will impress guests and leave them craving more.
Dairy-Free Pumpkin Cheesecake
This dairy-free pumpkin cheesecake is the ultimate fall dessert, combining the rich flavors of pumpkin, cinnamon, and nutmeg with a smooth, creamy filling. Made with dairy-free cream cheese and coconut cream, it’s a comforting treat that offers all the flavors of pumpkin pie but in a decadent cheesecake form. The spiced filling and crunchy crust make this the perfect dessert for Thanksgiving or any autumn gathering.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- 1 cup pumpkin puree
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp cornstarch
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix graham cracker crumbs and melted coconut oil. Press into the bottom of the pan and bake for 8-10 minutes. Allow it to cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and cornstarch until smooth and creamy.
- Pour the pumpkin cheesecake filling over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the cheesecake is set and slightly jiggly in the center.
- Let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally topped with whipped coconut cream or cinnamon.
This dairy-free pumpkin cheesecake is the perfect fall dessert, combining the comforting flavors of pumpkin pie with the rich texture of cheesecake. The creamy filling, made with coconut cream and dairy-free cream cheese, provides a smooth and velvety base, while the cinnamon and nutmeg add the signature warmth of fall. The graham cracker crust adds crunch, making this a well-balanced dessert that will be a hit at any Thanksgiving dinner or autumn celebration.
Dairy-Free Cherry Cheesecake
This dairy-free cherry cheesecake features a rich and creamy filling, topped with sweet and tangy cherry compote. The combination of dairy-free cream cheese and coconut cream creates a velvety smooth texture, while the fresh cherries add a burst of flavor. This dessert is perfect for cherry season or any time you crave a fruity, indulgent treat without the dairy.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 cups fresh cherries (pitted and halved)
- ¼ cup sugar (for cherry compote)
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, combine graham cracker crumbs and melted coconut oil. Press the mixture evenly into the bottom of the pan and bake for 8-10 minutes. Let the crust cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, and cornstarch until smooth.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set and slightly wobbly.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours or overnight.
- For the cherry compote, cook the fresh cherries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes, until the cherries break down and the sauce thickens. Let it cool.
- Before serving, pour the cherry compote over the cheesecake.
- Serve chilled and enjoy!
This dairy-free cherry cheesecake is a delightful combination of creamy cheesecake filling and sweet, tangy cherry compote. The coconut cream adds richness, while the fresh cherries bring a burst of fruity flavor that pairs beautifully with the smooth base. The graham cracker crust offers the perfect crunch, making this a refreshing, satisfying dessert that will be loved by both cherry and cheesecake fans alike. It’s a perfect choice for spring and summer celebrations or anytime you want a fruity, dairy-free indulgence.
Dairy-Free Coffee Cheesecake
This dairy-free coffee cheesecake combines the rich and bold flavor of coffee with the creamy, smooth texture of a dairy-free cheesecake. Made with dairy-free cream cheese, coconut cream, and a hint of espresso, this cheesecake offers a deliciously sophisticated flavor profile. The coffee adds depth, while the coconut cream keeps the cheesecake light and velvety. It’s an ideal dessert for coffee lovers and anyone looking for a dairy-free treat with a bit of an edge.
Ingredients:
- 1 ½ cups chocolate cookie crumbs (dairy-free)
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tbsp instant coffee granules (or espresso powder)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix chocolate cookie crumbs and melted coconut oil. Press the mixture evenly into the bottom of the pan and bake for 8-10 minutes. Let the crust cool.
- In a small bowl, dissolve the instant coffee granules in a tablespoon of hot water, then let it cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, and dissolved coffee until smooth.
- Add the cornstarch and mix until the filling thickens slightly.
- Pour the coffee cheesecake filling into the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally topped with a dusting of cocoa powder or coffee beans.
This dairy-free coffee cheesecake is the perfect indulgence for coffee lovers. The creamy filling, made with dairy-free cream cheese and coconut cream, is infused with rich coffee flavor, giving it a sophisticated and bold taste. The chocolate cookie crust adds a nice contrast to the creamy filling, making it a decadent treat that’s still light and dairy-free. This cheesecake is sure to impress at any gathering, particularly for those who enjoy a strong coffee flavor paired with a smooth, indulgent texture.
Dairy-Free Lemon Cheesecake
This dairy-free lemon cheesecake is a bright and refreshing dessert, perfect for any occasion. With a tangy lemon flavor and a creamy, smooth filling made from dairy-free cream cheese and coconut cream, this cheesecake offers the perfect balance of tartness and sweetness. The zesty lemon adds a refreshing contrast to the rich cheesecake, while the graham cracker crust provides a satisfying crunch. This dessert is not only dairy-free but also sure to become a favorite for lemon lovers.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- Zest and juice of 2 lemons
- 2 tbsp cornstarch
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Allow it to cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
- Add the cornstarch and continue to beat until the filling is fully incorporated.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour. After that, refrigerate for at least 4 hours or overnight.
- Serve chilled, optionally topped with extra lemon zest or whipped coconut cream.
This dairy-free lemon cheesecake is an ideal dessert for anyone who loves bright, citrusy flavors. The tangy lemon combined with the smooth, creamy filling made from coconut cream and dairy-free cream cheese gives this cheesecake a unique, refreshing taste. The graham cracker crust adds the perfect amount of crunch, making every bite satisfying. Whether you’re celebrating a special occasion or simply craving something sweet and zesty, this cheesecake will be a delightful and refreshing treat.
Dairy-Free Strawberry Cheesecake
This dairy-free strawberry cheesecake is a sweet and luscious dessert, featuring a creamy filling and a vibrant strawberry topping. Made with coconut cream and dairy-free cream cheese, the filling is rich and smooth, while the fresh strawberries provide a burst of flavor. The sweet and tangy combination of the strawberries and the creamy base creates a dessert that’s both indulgent and refreshing. This recipe is perfect for summer gatherings or any time you want a fruity, dairy-free cheesecake.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 cups fresh strawberries (hulled and chopped)
- ¼ cup sugar (for strawberry topping)
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, combine graham cracker crumbs and melted coconut oil. Press into the bottom of the pan and bake for 8-10 minutes. Allow it to cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, and cornstarch until smooth.
- Pour the cheesecake mixture into the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the cheesecake is set and slightly jiggly in the center.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour. Then refrigerate for at least 4 hours or overnight.
- For the strawberry topping, cook the chopped strawberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes, until the strawberries break down and the sauce thickens. Let it cool.
- Before serving, pour the strawberry topping over the cheesecake.
- Serve chilled, optionally garnished with fresh strawberries.
This dairy-free strawberry cheesecake is a light and flavorful dessert that’s perfect for any occasion. The smooth and creamy filling is complemented beautifully by the sweet and tangy strawberry topping, offering a perfect balance of flavors. The graham cracker crust adds a satisfying crunch, rounding out the texture and creating a well-balanced dessert. Whether you’re enjoying a summer day or celebrating a special occasion, this strawberry cheesecake will be sure to impress.
Dairy-Free Coconut Cheesecake
This dairy-free coconut cheesecake is a tropical-inspired dessert with a creamy, coconut-flavored filling that will transport you to a beachside retreat. Made with coconut cream and dairy-free cream cheese, the filling is luxuriously smooth and infused with coconut flavor. The graham cracker crust adds a slight crunch, while toasted coconut flakes sprinkled on top enhance the coconut experience. This dessert is perfect for anyone who loves coconut and is looking for a dairy-free indulgence.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 tbsp cornstarch
- ½ cup toasted coconut flakes (for topping)
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, combine graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Allow it to cool.
- In a large bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, coconut extract, and cornstarch until smooth and creamy.
- Pour the coconut cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is set and slightly wobbly.
- Let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle toasted coconut flakes over the top for an extra touch of coconut flavor.
- Serve chilled and enjoy!
This dairy-free coconut cheesecake is a tropical treat that brings a rich coconut flavor to your dessert table. The creamy filling is light yet indulgent, thanks to the coconut cream and dairy-free cream cheese, while the toasted coconut flakes add a delightful crunch and additional coconut essence. The graham cracker crust ties everything together, providing the perfect balance of textures. Ideal for anyone who loves coconut, this dessert is a delicious, dairy-free option that is sure to be enjoyed by all.
Dairy-Free Chocolate Cheesecake
This dairy-free chocolate cheesecake is an indulgent dessert that will satisfy your chocolate cravings while being completely dairy-free. The rich, velvety chocolate filling is made with dairy-free cream cheese, coconut cream, and cocoa powder, while the smooth, crunchy graham cracker crust provides the perfect base. Topped with a decadent chocolate ganache, this cheesecake is a chocolate lover’s dream. Perfect for special occasions or any time you want to treat yourself to a luxurious dairy-free dessert.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- 2 tbsp cornstarch
- ½ cup dairy-free dark chocolate chips (for ganache)
- ¼ cup coconut milk (for ganache)
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix graham cracker crumbs and melted coconut oil. Press into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, cocoa powder, and cornstarch until smooth and well-combined.
- Pour the chocolate cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is set with a slight jiggle.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours or overnight.
- To make the ganache, melt the dairy-free chocolate chips with coconut milk in a small saucepan over low heat, stirring until smooth.
- Pour the chocolate ganache over the chilled cheesecake, spreading evenly. Refrigerate until set.
- Serve chilled, optionally garnished with shaved chocolate or berries.
This dairy-free chocolate cheesecake is a rich and decadent treat that will delight any chocolate lover. The creamy filling has a deep, satisfying chocolate flavor, and the crunchy graham cracker crust complements the smooth texture perfectly. The addition of chocolate ganache on top adds an extra layer of indulgence, making it an irresistible dessert for special occasions. Whether you’re celebrating or just treating yourself, this cheesecake is sure to become a favorite among dairy-free desserts.
Dairy-Free Peanut Butter Cheesecake
This dairy-free peanut butter cheesecake is the perfect combination of creamy, rich peanut butter and a smooth, velvety filling. With a peanut butter-infused cheesecake filling and a graham cracker crust, this dessert has a balanced flavor that’s both nutty and sweet. Topped with a simple peanut butter drizzle and a sprinkle of crushed peanuts, it’s a fun and indulgent treat. This cheesecake is sure to satisfy your peanut butter cravings and is a great choice for anyone looking for a dairy-free dessert that’s full of flavor.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup peanut butter (smooth)
- ½ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- ¼ cup peanut butter (for drizzle)
- 2 tbsp dairy-free milk (for drizzle)
- Crushed peanuts (for topping)
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, combine graham cracker crumbs and melted coconut oil. Press into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, peanut butter, sugar, vanilla extract, and cornstarch until smooth and creamy.
- Pour the peanut butter cheesecake mixture over the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set and slightly wobbly.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour. Refrigerate for at least 4 hours or overnight.
- For the peanut butter drizzle, heat peanut butter and dairy-free milk in a small saucepan over low heat until smooth and thin.
- Drizzle the peanut butter mixture over the chilled cheesecake and top with crushed peanuts.
- Serve chilled and enjoy!
This dairy-free peanut butter cheesecake is a rich, indulgent dessert that perfectly combines the creamy, nutty flavor of peanut butter with a smooth and velvety cheesecake filling. The graham cracker crust adds a satisfying crunch, while the peanut butter drizzle and crushed peanuts on top provide extra layers of flavor and texture. Whether you’re a peanut butter lover or simply looking for a unique and delicious dairy-free cheesecake, this recipe is sure to become a favorite.
Dairy-Free Mango Cheesecake
This tropical dairy-free mango cheesecake is the perfect dessert for anyone who loves fruity, refreshing flavors. With a smooth and creamy filling made from dairy-free cream cheese and coconut cream, paired with a vibrant mango topping, this cheesecake offers a balance of sweetness and tang. The simple graham cracker crust adds texture and complements the bright, tropical flavors of the mango. This cheesecake is a great choice for summer celebrations, tropical-themed parties, or whenever you want a refreshing, dairy-free treat.
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tbsp coconut oil (melted)
- 2 cups dairy-free cream cheese
- 1 cup coconut cream
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 ripe mangoes (peeled and diced)
- 2 tbsp sugar (for mango topping)
- 1 tbsp lemon juice
Instructions:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, combine graham cracker crumbs and melted coconut oil. Press into the bottom of the pan and bake for 8-10 minutes. Let it cool.
- In a large mixing bowl, beat the dairy-free cream cheese, coconut cream, sugar, vanilla extract, and cornstarch until smooth and creamy.
- Pour the cheesecake mixture into the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the center is just set and slightly wobbly.
- Let the cheesecake cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours or overnight.
- For the mango topping, blend the ripe mangoes, sugar, and lemon juice until smooth. If the mixture is too thick, add a little water to reach the desired consistency.
- Spread the mango topping over the chilled cheesecake.
- Serve chilled, optionally garnished with extra mango slices or shredded coconut.
This dairy-free mango cheesecake is a tropical and refreshing dessert that brings the sweetness of ripe mangoes together with a creamy and smooth cheesecake base. The coconut cream gives the filling a rich, velvety texture, while the graham cracker crust provides a satisfying crunch. The vibrant mango topping is the perfect finishing touch, offering a sweet and tangy contrast to the rich cheesecake. Whether you’re hosting a summer party or craving something light and tropical, this dairy-free cheesecake will be a hit.
Note: More recipes are coming soon!
