Cashew Cheesecake (Dairy Free, Gluten Free)
A simple, dairy free cheesecake recipe that tastes so amazing, it almost seems too good to be true! Rich and creamy, with no tofu or soy products needed!
The Best 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 hasย cheese in the name…how do you make it dairy free and still achieve that authentic creaminess?
Cheesecake is traditionally prepared with cream cheese. It often contains other dairy ingredients, such as sour cream and heavy cream. However, this is a no-go for those with dairy allergies, lactose intolerance, or vegans.
Leave it to my husband (the chef of the family) to create theย 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 this one!
This dairy free cheesecake perfectly nails the creamy center and golden brown crust of a traditional cheesecake recipe.
This rich, creamy cheesecake is dairy free, gluten-free, and contains no tofu or soy products! Made with simple, real food ingredients, you won’t believe how delicious it is and how much it tastes like the “real” thing!
Itโs one of our favorite recipes, and easy to make, with only 7 ingredients. Even better, thisย classic cheesecake recipe uses no tofu and no soy products!
So what’s the “magic” ingredient that makes this dairy free cheesecakeย work?
Cashews!!
It makes senseย โ cashew milk makesย amazingย “ice cream” (look for us to try that next!) so it’s no surprise that cashew cheesecake is equally creamy and fabulous.
So why didn’t we just use a dairy-free cream cheese? Well, I’ve yet to find one that I truly like! Also, many brands are made with silken tofu. And while I love tofu (it’s hard to beat crispy fried tofu!) I don’t want to eat it at every meal.
Cashew products are one of my top choices in a dairy substitute for the creamy texture and luxurious flavor. If you’ve only tried almond milk substitutes, give cashews a try! I find that they have more flavor and richness than almonds.
Related: Try our homemade oat milk recipe too!
Ingredients
For your convenience, Iโve provided affiliate links to some of the ingredients used in this recipe; disclosure policy availableย here.
- 2 cups Back to Nature Jumbo Cashews
- 1/2 cup coconut cream (this is different than coconut milk)
- 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.
Kitchen Tools Used
- Springform pan
- Stand mixerย or electric hand mixer
- Piping bag
- Large Mixing Bowl
Why I Love This Recipe:
- Simple, real food ingredients
- No soy
- Dairy free, gluten free
- Naturally sweetened with honey
- Only 7 ingredients
- Perfect fluffy cheesecake texture
Instructions
Add cashewsย and water to a high-powered blender or food processor, blend until smooth.
I love that Back to Nature nutsย donโt contain hydrogenated oils or high fructose corn syrup, which is one of the main reasons we choose them for our recipes.
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.ย 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 greasedย 8″ springform pan. Gently spread with a spatula if needed to form one even layer.
Bake cheesecake at 375ยฐF 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.
Topping Ideas
This non-dairy cheesecake is divine on it’s own, but of course toppings can add a delicious touch! Here are some of our favorites to top each slice of cake:
- Drizzle of honey
- Non-dairy whipped cream (I love coconut whipped topping)
- Fresh berries: fresh strawberries, blueberries, and raspberries are all fabulous
- Dairy free caramel sauce
- Chocolate syrup (Hershey’s chocolate syrup is dairy free and vegan)
Frequently Asked Questions
Does Dairy Free Cheesecake Need to be Refrigerated?
Even though this cheesecake is not made with dairy, I recommend keeping it in the refrigerator because it will last longer and have that cool cheesecake temperature and texture you expect. It will last up to a week in the fridge.
Can You Freeze This Vegan Cheesecake?
Sure! I recommend freezing individual slices. Wrap them each in plastic wrap and place them all into a large freezer bag. That way you can take out one slice at a time when you want a sweet treat. Thaw in the refrigerator.
Is This Cheesecake Vegan?
Because we used eggs, this is not a vegan cheesecake recipe, as written. It would however be considered vegetarian.
There are quite a few plant-based egg substitutes for baking on the market, but I have not personally tried them in this recipe. If you do, please let me know in the comments!
Is This Recipe Gluten Free?
Yes, this recipe is naturally gluten free.
More of our Most Popular Non-Dairy Desserts
- Dairy Free Butterscotch Pudding
- Gluten-free and Non-Dairy Chocolate Covered Pretzels
- Cashew Butter Cookies
- Dragon Fruit Popsicles
Grab a free printable copy of our Dairy-Free Cheesecake Recipe
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Perfect Dairy Free Cheesecake
Ingredients
- 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
Instructions
- 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.ย 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 375ยฐF at 50 minutes.
Notes
Nutrition
Disclaimer: I participated in Mom Blog Tour Natural Products Expo West (#MomBlogTourFF) on behalf ofย Wendyโs Bloggers. I received Back to Nature products to facilitate my review, but my opinions and creative content are my own.
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sold!!! Dairy free or not, that looks amazing for the whole family to enjoy! Did you share with them?
Can I just make it without having to make the meringue? Just blend everything up. Will it affect anything?
I haven’t tried it that way, so I can’t say for sure if it would affect the texture.
My experience with this recipe was that the temp is too high and the syrup should be beaten with the egg whites. Made by the recipe as it is the sides were overbaked after 20 mins. I covered it with foil and turned it down to 325 until the center firmed but it was dry. You could tell that the egg whites had caused some of the dryness too.
Doubt that I’ll make it again but thought this review might help others.
Thank you for the feedback! I’ll run this by the chef and see what he thinks might have happened too!
Will definitely make again. We also needed it to be lower carb for my T1D, so I subbed Walden Farms sugar free syrup and added powdered erythritol to taste. I also added some fresh lemon juice to add a little tang. Baked in a water bath at 325. The texture wasn’t *precisely* what I wanted–I’d almost rather it be a bit heavier like traditional cheesecake. Maybe I’ll break up the egg whites more next time? Overall, 100% glad this recipe came up in my search, THANKS! Hard to find a dairy free cheesecake recipe that isn’t totally vegan and I wanted to use eggs.
So glad that you liked it! Thanks for the tips on how you updated the recipe for your needs.
My thoughts are similar. This is pretty much the only dairy-free cheesecake recipe out there which uses eggs, and I’m very grateful to have found it.
I stuck to the recipe quantities but added a few raspberries and used a biscuit base.
Method – I did not beat up the eggs at all. Just mixed them in.
Cooked it a little lower than the specified temperature.
Had no issues with dryness. The texture was very close to a normal baked cheesecake.
Thanks so much for the recipe, will make it again
I want to make this for my 7 year oldโs birthday. She canโt have dairy but also does not like coconut. Does the flavor of the coconut come through? As another posted, I thought of lemon zest and or juice but I donโt know how it will compete with coconut cream
It’s not strong enough to be a coconut-flavored cheesecake. A little bit of the coconut flavor might come through, depending on how sensitive your taste buds are to it, but it’s very mild.
It isn’t dairy free if there’s eggs in it. I think a better title would be “Cheesecake recipe including dairy free alternatives”
Hi Willow, eggs may be sold in the dairy section at the grocery store, but they are not actually dairy because they are not derived from cow’s milk. So this recipe is indeed dairy free, just not vegan.