Name: Dairy-Free Cheesecake with Sweet Ricotta
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 10 servings
Ingredients: 2 cups Graham crackers (or dairy-free alternative), crushed; 5 tbsp Coconut oil, melted; 2 tbsp Sugar; 3 cups Sweet dairy-free ricotta; 0.5 cup Coconut cream; 0.25 cup Granulated sugar; 3 large Eggs; 2 tbsp Cornstarch; 1 tsp Vanilla extract; 1 tsp Lemon juice; 0.25 tsp Salt; 1 cup Fresh berries (optional); 0.5 cup Fruit compote (optional)

Dairy-Free Cheesecake with Sweet Ricotta

A rich and creamy dairy-free cheesecake made with sweet ricotta, featuring a smooth texture and classic flavor without any dairy. Perfect for holidays, celebrations, or an elevated everyday dessert.

Prep 25 min

Cook 60 min

Total 85 min

Servings 10

Difficulty medium

Servings

Ingredients

Crust

2 cupsGraham crackers (or dairy-free alternative), crushed
5 tbspCoconut oil, melted
2 tbspSugar

Filling

3 cupsSweet dairy-free ricotta
½ cupCoconut cream
¼ cupGranulated sugar
3 largeEggs
2 tbspCornstarch
1 tspVanilla extract
1 tspLemon juice
¼ tspSalt

Topping

1 cupFresh berries (optional)
½ cupFruit compote (optional)

Instructions

1
Preheat the oven to 325°F. Place a roasting pan or large baking dish on the lower oven rack and fill it with about 1 inch of hot water to create a humid baking environment — this helps the cheesecake bake evenly and reduces cracking.
2
In a bowl, combine crushed graham crackers, melted coconut oil, and sugar. Mix until evenly coated and the mixture holds together when pressed. If it seems dry, add coconut oil ½ teaspoon at a time.
3
Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
4
In a food processor or blender, combine the sweet dairy-free ricotta, coconut cream, granulated sugar, cornstarch, vanilla extract, lemon juice, and salt. Note that the sweet ricotta base is already lightly sweetened, flavored with vanilla, and contains lemon juice — the additions here are calibrated accordingly. Taste the base before blending if you are unsure of its sweetness level.
5
Blend until completely smooth and creamy, scraping down the sides as needed.
6
Add the eggs one at a time, pulsing briefly after each addition just until incorporated. Do not over-mix once the eggs are added — over-blending incorporates excess air and can cause the cheesecake to crack or sink. For a vegan version, substitute the eggs with 3 tablespoons of cornstarch (in addition to the 2 already in the recipe) and 3 tablespoons of unsweetened plant milk, and expect a slightly denser, less custardy result.
7
Pour the filling over the cooled crust and smooth the top with a spatula.
8
Bake on the middle rack (above the water pan) for 50–60 minutes, until the edges are set and the center has a slight jiggle when gently shaken.
9
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
10
Run a thin knife or offset spatula around the edge of the pan to loosen the cheesecake, then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
11
Release the springform, top with fresh berries or fruit compote if desired, and serve.

Dairy Substitutions Used

Traditional cream cheese is replaced with sweet dairy-free ricotta made from cashews and tofu. Coconut cream adds richness and body to the filling, while coconut oil replaces butter in the crust.

Tips & Variations

Make ahead: Best made a day in advance — the texture and flavor improve significantly after an overnight chill.

Water bath: The pan of water on the lower rack creates steam that helps the cheesecake bake evenly and stay moist. For even more protection against cracking, wrap the outside of the springform pan in foil and set it directly in the water bath.

Ultra smooth texture: Blend the filling thoroughly before adding the eggs, but pulse minimally once eggs are incorporated to avoid over-aerating.

No cracks: Gradual cooling in the oven is the most important crack-prevention step. Avoid opening the oven door during baking.

Flavor variation: Add lemon zest for brightness or swirl in fruit purée before baking.