Dairy-Free Cheesecake with Sweet Ricotta
A dairy-free cheesecake built on sweet cashew ricotta and coconut cream, baked into a graham cracker crust for the same dense, tangy slice you remember.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Desserts
Published
I tried three different dairy-free cheesecake routes before this one stuck. Cashew cream alone was too loose. Tofu alone tasted like tofu no matter how much vanilla I dumped in. The fix was combining them into a sweet dairy-free ricotta first, then building the cheesecake filling on top of that base instead of trying to fake cream cheese directly.
The ricotta brings the tang and the protein structure that holds a slice together. Coconut cream adds the richness you'd normally get from full-fat cream cheese, and a little cornstarch backs up the eggs so the filling sets firm instead of weeping when you cut into it. The crust is just graham crackers and melted coconut oil standing in for butter, which honestly I don't even think about anymore.
This is a fridge-and-spoon dessert, so keep it simple on top: fresh berries, a fruit compote, or nothing at all if you like your cheesecake plain. If you're already making the ricotta for other things, it's worth doubling the batch since it also goes straight into dairy-free cannoli dip. And if cheesecake isn't quite what you're after, the dairy-free chocolate berry tart scratches a similar sweet-and-tangy itch with a different texture.
This recipe uses: Sweet Dairy-Free Ricotta
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.
How we make it dairy-free
- Cream cheese → Swapped for sweet dairy-free ricotta made from cashews and tofu. It brings the same tang and holds its shape once baked.
- Heavy cream or sour cream → Replaced with coconut cream, which adds the richness and body the filling needs without any dairy.
- Butter (in the crust) → Melted coconut oil does the same binding job for the graham cracker 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.
Frequently asked questions
Can I use canned coconut cream instead of the thick part skimmed off a can of coconut milk?⌄
Either works as long as it's the thick, solid cream and not the watery liquid. Chill the can overnight first if you're skimming it yourself, that's what keeps the filling from turning thin.
Why did my dairy-free cheesecake crack on top?⌄
Usually it's overbaking or a too-hot oven. Pull it when the center still has a slight jiggle, since it firms up as it cools. A water bath helps too if you keep having trouble.
Can I make the sweet dairy-free ricotta ahead of time?⌄
Yes, and honestly it's easier that way. Make it a day or two before, keep it covered in the fridge, and the cheesecake filling is quick to mix once the ricotta is ready.
What can I use instead of graham crackers in the crust?⌄
Any dairy-free cookie or graham-style cracker works. Just crush it fine enough that it holds together once it's mixed with the melted coconut oil and sugar.
Dairy-Free Cheesecake with Sweet Ricotta · https://nondairydude.com/recipes/dairy-free-cheesecake-sweet-ricotta
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