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This dairy free cheesecake is absolutely perfect (and easy!) It's heaven for cheesecake lovers who are trying to avoid dairy!

Perfect Dairy Free Cheesecake

This dairy free cheesecake is absolutely perfect (and easy!) It's heaven for cheesecake lovers who are trying to avoid dairy!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings 8
Calories 324 kcal
Author Stacey aka the Soccer Mom

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

  1. Add cashews and water to high-powered blender or food processor, blend until smooth.
  2. Beat egg whites until stiff peaks form, adding cream of tartar during the last 30 seconds or so.
  3. 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.
  4. Slowly fold egg whites into your cashew cheesecake batter.
  5. Pour batter into a greased 8" springform pan.
  6. Bake at 375°F at 50 minutes.

Recipe Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Facts
Perfect Dairy Free Cheesecake
Amount Per Serving
Calories 324 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 102mg34%
Sodium 47mg2%
Potassium 352mg10%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 14g16%
Protein 9g18%
Vitamin A 150IU3%
Vitamin C 0.6mg1%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.