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Who doesn’t love a good cheesecake? My hand is raised and I bet yours is too. The creaminess and sweetness of a cheesecake is just addictive. In a good way! I used to believe it was so complicated to bake, but when I realized I couldn’t eat them with dairy (lactose intolerance) and started researching recipes and it just hit me that I could give it a try and indulge in this dessert once again. Ready for this?, I created the best dairy free recipe you could have ever tasted. But, wait there’s more, this recipe is so easy anyone can do it! Here it is, just for you.

The Best Dairy Free Cheesecake with fresh raspberries and chocolate graham crust

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The Best Dairy Free Cheesecake
Smooth and creamy cheesecake that just so happens to be the best dairy free cheesecake you have ever tried. The best part is that I'm giving the recipe away. You welcome! Make it today, it's super easy. #dairyfree #cheesecake
Dairy Free Cheesecake topped with fresh raspberries
Course Desserts
Prep Time 25 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Crust
Filling
Course Desserts
Prep Time 25 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Crust
Filling
Dairy Free Cheesecake topped with fresh raspberries
Instructions
  1. Heat the oven 325 degrees.
  2. Prep a springform with a round piece of parchment paper for the bottom of the pan. Set aside.
  3. For the crust: crumble the crackers, add in the sugar until well combined.
  4. Melt the butter and toss into the cookie mixture. Once well combined toss into the round springform pan and press evenly.
  5. Bake for 10 minutes.
  6. Once baked remove from the oven place over a wire rack to cool completely. In the meantime, let's star the filling.
  7. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until well combined.
  8. Add eggs one at a time and beat until fully mixed after each egg. You should end up with a smooth batter. Set aside.
  9. Pour cream cheese mixture over the already baked crust.
  10. Bake for 40 minutes, until the center is almost set (it will continue to bake while cooling).
  11. Place on a cooling rack and allow to cool at room temperature.
  12. Cover with a plastic wrap and refrigerate for at least 3 hours or overnight.
  13. Once ready to dig in, serve and enjoy!
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My love for cheesecakes came through my mother. We love watching Golden Girls (yes, I watch Golden Girls and love it) and while we watch, we are known for enjoying, you guessed it, a good slice of cheesecake. We’ve built so many fond memories over a slice, or two, of smooth and creamy cheesecake. Oh, yes!

The Best Dairy Free Cheesecake topped with fresh raspberries

But once I was diagnosed as Lactose Intolerant, it seemed nearly impossible to enjoy that so-loved dessert of ours. So many changes and so many delicious used-to-be favorites now gone. I had to adapt to a whole new lifestyle. So lately, I’ve spent my free time trying new dairy free recipes and testing for the best ones. Tweaking them here and there until we find the ones that hit the right note.

The best dairy free cheesecake on a stand, dairy cheesecake on a plate with fresh raspberries

Not long ago I shared a Vegan, Gluten-Free, Dairy-Free Mini Cheesecakes recipe that if you haven’t tried, you just have to. It’s amazing and no baking required. We used cashews and other nuts to make a sweet, portable cheesecake treat. Knowing that so many of you out there may be sensitive to nuts, we went on the search for a more simple and nut free option, and we found it.

The Best Dairy Free Cheesecake topped with fresh raspberries and sprinkled with powder sugar

Now, you don’t have to be lactose intolerant to enjoy this amazing treat! The whole family enjoyed it and I’m sure you will too. We can’t stop eating and we’re ok with it.

Here’s a tip I’m sure some of you will enjoy. If you desire the vegan route, the best substitute for each egg would be ¼ a cup of vegan yogurt of your choice.

What are you waiting for? Go on and make this dairy free cheesecake, it’s the best one out-there after all! Give it a try and let me know what’s your favorite cheesecake flavor combination. Share in the comments below!

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Hi! I’m Paloma, CCC (Creative Content Creator) for My Sweet Zepol. I’m a high school student, love the outdoors – specially if it includes water and experimenting with new things; whether it’s new classes or new recipes. You’ll find me enjoying a dairy-free ice cream while listening to Hamilton and kicking up a step or two.