Dairy-Free Low-Carb Cheesecake

Name: Dairy-Free Low-Carb Cheesecake
Prep time: 40 min
Total time: 40 min
Yield: 1 8-inch cheesecake (12 slices)
Ingredients: 2 cups raw almonds; 5 Tbsp coconut oil; ¼ cup sugar-free confectioners sugar; Pinch sea salt; 3 cups raw cashews; ⅔ cup fresh lemon juice; 1 ⅓ cups full fat canned coconut milk; ⅔ cup sugar-free confectioners sugar; ¼ tsp sea salt; 1 tsp pure vanilla extract

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4.6

72 reviews

Excellent

Prep Time
40 mins
Total Time
40 mins
Servings
1 8-inch cheesecake (12 slices)
Calories
428 kcal
Course
Dessert
Cuisine
American

Dairy-Free Low-Carb Cheesecake

Tyler Espinosa

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A sugar-free no-bake cheesecake recipe that is creamy, dreamy, and low-carb!

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Ingredients

Servings

Pie Crust:

2 cups raw almonds
5 Tbsp coconut oil + more if needed
¼ cup sugar-free confectioners sugar
Pinch sea salt

Cheesecake Filling:

3 cups raw cashews
⅔ cup fresh lemon juice
1 ⅓ cups full fat canned coconut milk
⅔ cup sugar-free confectioners sugar or more to taste
¼ tsp sea salt
1 tsp pure vanilla extract

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Instructions

Place the raw cashews in a bowl and fill with water (2 inches above the line of cashews) so that they’re completely covered. Soak overnight (at least 8 hours).
Add the ingredients for the cheesecake crust to a food processor and process until completely combined and the nuts are chopped into tiny pieces. You may need to add 1 to 3 additional tablespoons of coconut oil depending on the consistency of the crust - you want it to press together easily like a dough but not be overly oily.
Line a 8-inch or 9-inch springform pie pan with parchment paper and transfer the crust mixture to it. Use your hands to press the crust mixture into the bottom of the pan, creating an even layer.
Drain and rinse the cashews then transfer them to a high-powered blender (they can be moist - they don’t need to be completely dry). Add the rest of the ingredients for the filling to the blender and blend until completely smooth.
Pour the cheesecake filling over the crust and smooth into an even layer. Transfer the cheesecake to your freezer and freeze at least 2 hours, until completely set up.
When you’re ready to serve the cheesecake, allow it to thaw a few minutes (up to 20 minutes if the cheesecake has been frozen for a long time), then slice using a sharp knife and serve.