Made with a 3-ingredient crust and no-bake cheesecake filling! This is a great alternative to your typical favorite cheesecake, and it tastes amazing! So simple and easy!
As a child, whenever I went to the Asian grocery store with my parents, I’d head over to the bakery and grab my favorite breads! Anything with red bean, taro and cream/custard were my favorite! I also always got those oval cheesecakes at the checkout counter!! Just thinking of it has me feeling nostalgic.
I used to be able to tolerate dairy, but my lactose intolerance hit when I entered college! They didn’t have too many dairy-free alternatives back then but now, there’s so many options like dairy-free milks, cheeses, cream cheeses and baking ingredients!
The crust is made with 3 ingredients – graham cracker crumbs, coconut oil and sugar. I baked that for 8 minutes and then poured the cream cheese filling on top, spread it evenly and refrigerated it for 4 hours.
I loved how the filling is no bake and so simple to make! Many fillings have heavy cream or condensed milk but i just kept it simple. Just make sure the vegan cream cheese is whipped and gets fluffy! I used the brand Miyoko’s plain cream cheese which is cashew nut based!
Vegan & Dairy-Free Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs About 10 full sheets
- 2 tablespoons sugars
- 1/2 cup coconut oil melted
Cream Cheese Filling
- 2 8-oz vegan cream cheese containers
- 1 cup coconut sugar
- 1/2 cup coconut oil melted
- 2 teaspoons fresh lemon juice
- 1 teapsoon vanilla extract
Instructions
- Preheat oven to 375F. Prepare round 8” pan with parchment paper or spray.
- Add graham crackers into a food processor until a finely ground texture. Add into a large bowl with sugar and melted coconut oil. Press evenly into the bottom of pan.
- Bake for 8 minutes. Crust should be browned! Turn off oven and leave crust to side.
- In another large bowl, soften vegan cream cheese by microwaving for 20-30 seconds. Add in sugar, melted coconut oil, lemon juice and vanilla extract. Whip until smooth!
- Pour into pie crust and refrigerate for 4 hours before cutting into 6 slices!
