Best No Cheese Cheesecake Recipes


no cheese cheesecake

No cheese cheesecake is a dessert that does not contain any cheese in its ingredients or topping. It is usually made with a cream cheese substitute, such as tofu, and is often flavored with fruits or nuts. This type of cake is popular among those who are lactose intolerant or have allergies to dairy products.

Below are some best recipes for no cheese cheesecake so let’s start without a delay.

1. Vegan No Cheese Cheesecake Recipe

A man standing on a grill

Ingredients:

2 cups raw cashews, soaked overnight

1 cup almond milk

1/2 cup coconut oil, melted

1/4 cup maple syrup

1 teaspoon vanilla extract

2 tablespoons arrowroot powder or cornstarch

1/4 teaspoon salt

For the crust:

1 1/2 cups graham cracker crumbs (about 12 whole crackers)

3 tablespoons coconut sugar or brown sugar

6 tablespoons melted vegan butter or coconut oil

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of an 8-inch springform pan with vegan butter or coconut oil.

2. To make the crust, mix graham cracker crumbs, sugar, and melted vegan butter or coconut oil in a bowl. Press evenly into the bottom of the prepared pan.

3. To make the filling, drain and rinse the cashews. Add them to a blender or food processor along with the almond milk, coconut oil, maple syrup, vanilla extract, arrowroot powder or cornstarch, and salt. Blend until completely smooth, scraping down the sides of the blender as needed.

4. Pour the filling over the crust in the pan. Tap the pan on the counter a few times to release any air bubbles.

5. Bake for 45 minutes to 1 hour, or until the cheesecake is firm around the edges and slightly jiggly in the centre.

6. Remove from the oven and let cool completely before serving. store leftover cheesecake in the fridge for up to 5 days.

2. Raw Vegan No Cheese Cheesecake Recipe

A half eaten piece of chocolate cake on a plate

Ingredients:

1 cup raw cashews, soaked overnight

1/2 cup almond milk or coconut milk

1/2 cup coconut oil, melted

1/4 cup maple syrup or agave nectar

1 teaspoon vanilla extract

2 tablespoons arrowroot powder or cornstarch

1/4 teaspoon salt

For the crust:

1 1/2 cups graham cracker crumbs (about 12 whole crackers)

3 tablespoons coconut sugar or brown sugar

6 tablespoons melted vegan butter or coconut oil

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of an 8-inch springform pan with vegan butter or coconut oil.

2. To make the crust, mix graham cracker crumbs, sugar, and melted vegan butter or coconut oil in a bowl. Press evenly into the bottom of the prepared pan.

3. To make the filling, drain and rinse the cashews. Add them to a blender or food processor along with the almond milk or coconut milk, coconut oil, maple syrup or agave nectar, vanilla extract, arrowroot powder or cornstarch, and salt. Blend until completely smooth, scraping down the sides of the blender as needed.

4. Pour the filling over the crust in the pan. Tap the pan on the counter a few times to release any air bubbles.

5. Place in the freezer for about 2 hours, or until firm.

6. Remove from the freezer and let thaw for 10-15 minutes before serving. store leftover cheesecake in the fridge for up to 5 days or in the freezer for up to 2 months.

3. Paleo No Cheese Cheesecake Recipe

Ingredients:

2 cups raw cashews, soaked overnight

1 cup full fat coconut milk

1/2 cup coconut oil, melted

1/4 cup honey

1 teaspoon vanilla extract

2 tablespoons arrowroot powder or cornstarch

1/4 teaspoon salt

For the crust:

1 1/2 cups almond flour

3 tablespoons coconut sugar or brown sugar

6 tablespoons melted vegan butter or coconut oil

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of an 8-inch springform pan with vegan butter or coconut oil.

2. To make the crust, mix almond flour, sugar, and melted vegan butter or coconut oil in a bowl. Press evenly into the bottom of the prepared pan.

3. To make the filling, drain and rinse the cashews. Add them to a blender or food processor along with coconut milk, coconut oil, honey, vanilla extract, arrowroot powder or cornstarch, and salt. Blend until completely smooth, scraping down the sides of the blender as needed.

4. Pour the filling over the crust in the pan. Tap the pan on the counter a few times to release any air bubbles.

5. Bake for 45 minutes to 1 hour, or until the cheesecake is firm around the edges and slightly jiggly in the center.

6. Remove from the oven and let cool completely before serving. store leftover cheesecake in the fridge for up to 5 days.

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