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Dairy-free cheesecake

A creamy baked cashew and coconut cream cheesecake on a toasted almond crumb, finished with fresh raspberries.

200 mintotal
2servings
10ingredients
Dairy-free cheesecake

Ingredients

  • 1.5 cups almond flour
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 2 cups raw cashews, soaked in hot water 2 hours, drained
  • ¾ cup coconut cream
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 cup fresh raspberries

Method

  1. Heat the oven to 350°F and line a small springform tin.
    Dairy-free cheesecake, step 1
  2. Stir the almond flour, melted coconut oil and 1 tbsp maple syrup into a damp crumb.
    Dairy-free cheesecake, step 2
  3. Press the crumb into the tin and bake until lightly golden at the edges.12 min timer
    Dairy-free cheesecake, step 3
  4. Blend the cashews, coconut cream, lemon juice, lemon zest, vanilla, salt and remaining maple syrup until silky.2 min timer
    Dairy-free cheesecake, step 4
  5. Pour the filling over the cooled base and bake until just set with a gentle wobble in the centre.30 min timer
    Dairy-free cheesecake, step 5
  6. Chill until firm, then top with the raspberries before slicing.120 min timer
    Dairy-free cheesecake, step 6

Why it works

  • Celiac disease: The crumb base is pure almond flour, so there is no wheat, oats or store-bought crust anywhere in it.
  • Milk allergy: Coconut cream and cashews make the creamy filling; no milk, butter or cream cheese touches it.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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