This dairy free cheesecake is absolutely perfect (and easy!) It’s heaven for cheesecake lovers who are trying to avoid dairy!
I participated in Mom Blog Tour Natural Products Expo West (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Back to Nature products to facilitate my review, but my opinions and creative content are my own.
Perfect Dairy Free Cheesecake
I found out I was lactose intolerant over a decade ago, so I’ve pretty much accepted by now that some foods are off limits.
While there are some solid dairy-free alternatives out there, cheesecake is a tough one to copy. I mean, it has cheese in the name…how do you make it dairy free and still achieve that authentic creaminess?
Leave it to my husband (the chef of the family) to create the perfect dairy free cheesecake that not only can I enjoy worry-free, but I crave too!
One of my husband’s specialties is creating dairy free and gluten free versions of our family’s favorite comfort foods and desserts. I have to say that he’s outdone himself this time with a dairy free cheesecake that nails the creamy center and browned crust from a traditional cheesecake recipe.
I don’t know how he does it, but I’m sure not complaining!
So what’s the “magic” ingredient that makes this dairy free cheesecake work?
Cashews!!
It makes sense — cashew milk makes amazing “ice cream” (look for us to try that next!) so it’s no surprise that cashew cheesecake is equally creamy and fabulous. You can see that the texture is spot-on:
Giveaway Alert: Keep reading after the recipe to find out how to enter to win $1500 of healthy foods and products from our sponsors!
Cashew Cheesecake Ingredients
- 2 cups Back to Nature Jumbo Cashews
- 1/2 cup coconut cream
- 1 cup water
- 5 eggs, separated
- 1/2 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1/8 teaspoon cream of tartar
A free printable version of our dairy free cheesecake recipe is available at the bottom of the post.
Keep reading for photo step-by-step instructions and prep tips or click here to jump to printable recipe.
How to Make Dairy Free Cheesecake
Add Back to Nature Jumbo Cashews and water to a high-powered blender or food processor, blend until smooth.
TIP: We’ve been fans of Back to Nature foods for years now – almonds and cashews are on our weekly grocery list! At Christmas we made luscious Nut & Honey Brittle with their cashew almond pistachio mix and it was a huge hit!
I love that Back to Nature nuts don’t contain hydrogenated oils or high fructose corn syrup, which is one of the main reasons we choose them for our recipes. Connect with Back to Nature on Facebook, Twitter, and Instagram for more inspiration!
Beat egg whites until stiff peaks form, adding cream of tartar during the last 30 seconds or so.
In a large mixing bowl, whisk together egg yolks and maple syrup. Add cashew mixture, coconut cream, and vanilla. Stir by hand until smooth batter forms.
Slowly fold egg whites into your cashew cheesecake batter, then pour into a greased 8″ springform pan.
Bake at 375°F at 50 minutes – the top of your cashew cheesecake will be a golden brown.
Remove from oven and allow to rest until it reaches room temperature. Move to fridge (still in pan) and chill for at least 1-2 hours before serving.
This non-dairy cheesecake is divine on it’s own, or top with a drizzle of honey!
Enter to Win $1500 in Healthy Foods & Products
Grab a free printable copy of our Easy Dairy Free Cheesecake recipe:
This dairy free cheesecake is absolutely perfect (and easy!) It's heaven for cheesecake lovers who are trying to avoid dairy!
- 2 cups Back to Nature Jumbo Cashews
- 1 cup water
- 5 eggs separated
- 1/8 teaspoon cream of tartar
- 1/2 cup maple syrup or honey
- 1/2 cup coconut cream
- 2 teaspoons vanilla extract
- Add cashews and water to high-powered blender or food processor, blend until smooth.
- Beat egg whites until stiff peaks form, adding cream of tartar during the last 30 seconds or so.
- In a large mixing bowl, whisk together egg yolks and maple syrup. Add cashew mixture, coconut cream, and vanilla. Stir by hand until smooth batter forms.
- Slowly fold egg whites into your cashew cheesecake batter.
- Pour batter into a greased 8" springform pan.
- Bake at 375°F at 50 minutes.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
More of our favorite recipes using Back to Nature products:
Chocolate & Peanut Butter Protein Bites
Stacey aka the Soccer Mom
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Last updated on August 1st, 2019 at 03:37 pm
Kylee from Kylee Cooks says
May 1, 2018 at 6:22 pmsold!!! Dairy free or not, that looks amazing for the whole family to enjoy! Did you share with them?