Dairy-Free Low-Carb Cheesecake
User Reviews
4.6
Dairy-Free Low-Carb Cheesecake
Description
The crust combines raw almonds processed with coconut oil, sugar-free confectioners sugar, and sea salt until it forms a crumbly dough that presses easily into a springform pan. This crust sets a nutty and slightly sweet base for the filling. The filling is made by soaking raw cashews overnight to soften them, then blending them with fresh lemon juice, coconut milk, vanilla, and confectioners sugar for sweetness and balance. The result is a luscious cheesecake filling that is both creamy and dairy-free.
The assembled cheesecake is smoothed over the crust before chilling to set, yielding a firm yet tender texture characteristic of traditional cheesecakes. Lemon juice adds brightness to the flavor, while coconut milk contributes richness. The sugar-free sweetener keeps it appropriate for low-carb or sugar-conscious diets.
This cheesecake suits dessert occasions for those avoiding dairy or reducing carbohydrates. It pairs well with fresh berries or a light sauce for added contrast. The crust and filling approach offer a way to enjoy cheesecake flavor without traditional cream cheese or heavy dairy.
Ingredients
Pie Crust:
- 2 cups almond raw
- 5 Tbsp coconut oil + more if needed
- ¼ cup confectioners sugar sugar-free
- Pinch salt sea salt
Cheesecake Filling:
- 3 cups cashew nuts raw
- ⅔ cup lemon juice fresh
- 1 ⅓ cups coconut milk full fat; canned
- ⅔ cup confectioners sugar or more to taste, sugar-free
- ¼ tsp salt sea salt
- 1 tsp vanilla extract pure
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18-inch cheesecake (12 slices)
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 428kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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