Keto Cheesecake (Dairy-Free)
If you’ve been on the lookout for a deliciously creamy dessert that aligns perfectly with your keto lifestyle, then look no further. This Keto Cheesecake (Dairy-Free) is incredibly satisfying, rich, and has a hint of tanginess from the lemon juice that perfectly complements the sweet, nutty crust. Plus, it’s entirely dairy-free, making it suitable for a variety of dietary needs. Let’s dive into this delectable recipe that will surely impress your family and friends!
What You’ll Love About This Recipe
– Rich and Creamy Texture: The combination of cashews and coconut milk creates a velvety filling that melts in your mouth.
– Low Carb Delight: This cheesecake keeps your carb count low while satisfying your sweet tooth.
– Simple Ingredients: Made with wholesome ingredients, this recipe is straightforward and easy to follow.
– Customizable: You can easily adapt the flavors to suit your preferences, making it a versatile dessert option.
– Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a regular Tuesday, this cheesecake will always be a hit.
Your Shopping Guide
- 2 cups raw almonds
- 5 tablespoons coconut oil (plus more if needed)
- 1 cup sugar-free confectioners sugar
- Pinch of sea salt
- 3 cups raw cashews
- ½ cup fresh lemon juice
- 1 ½ cups full-fat canned coconut milk
- ½ cup sugar-free confectioners sugar (or more to taste)
- ¾ teaspoon sea salt
- 1 teaspoon pure vanilla extract
Appliances & Accessories
- Blender or Food Processor: Essential for achieving a smooth and creamy filling.
- Springform Pan: Ideal for easy removal of the cheesecake after it sets.
- Measuring Cups and Spoons: Accurate measurements ensure the best results.
- Mixing Bowls: For mixing the crust and filling ingredients separately.
Keto Cheesecake (Dairy-Free) Cooking Guide
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a food processor, add the raw almonds, 5 tablespoons of coconut oil, 1 cup of sugar-free confectioners sugar, and a pinch of sea salt. Pulse until the mixture resembles a fine crumb. You may need to add more coconut oil if the mixture is too dry.
Step 2: Form the Crust
Press the almond mixture firmly into the bottom of a greased springform pan. Make sure it’s evenly distributed. Bake in the preheated oven for about 10 minutes or until lightly golden. Set aside to cool.
Step 3: Soak the Cashews
While the crust is cooling, soak the raw cashews in water for at least 2 hours. This step is essential for achieving a creamy texture in your cheesecake.
Step 4: Blend the Filling
After soaking, drain and rinse the cashews. In a blender, combine the soaked cashews, fresh lemon juice, full-fat coconut milk, ½ cup of sugar-free confectioners sugar, ¾ teaspoon of sea salt, and 1 teaspoon of pure vanilla extract. Blend until completely smooth and creamy. Taste and adjust sweetness if necessary.
Step 5: Assemble the Cheesecake
Pour the filling over the cooled almond crust. Spread it evenly using a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 6: Chill the Cheesecake
Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the cheesecake to set properly.
Step 7: Serve and Enjoy!
Once set, carefully remove the cheesecake from the springform pan. Slice and serve plain, or top with your favorite sugar-free toppings such as berries or a drizzle of sugar-free chocolate sauce.
Seasonal Twists
- Add Fresh Berries: Top your cheesecake with a mix of seasonal berries for a burst of flavor and color.
- Pumpkin Spice: During fall, add pumpkin puree and spices to the filling for a pumpkin cheesecake twist.
- Chocolate Swirl: Blend in some unsweetened cocoa powder for a chocolatey version of this cheesecake.
- Lemon Zest: Enhance the lemon flavor by adding fresh lemon zest to the filling.
Behind the Recipe
This Keto Cheesecake (Dairy-Free) was inspired by the traditional cheesecake, which often contains heavy cream and cream cheese. The goal was to create a guilt-free version that retains the classic flavors and textures. Using cashews provides a creamy base, while coconut milk adds richness without dairy. The raw almonds in the crust offer a nutty crunch, perfectly balancing the smooth filling.
Meal Prep & Storage Notes
This cheesecake is great for meal prep! You can make it ahead of time and store it in the refrigerator. Here are some storage tips:
- Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze slices of cheesecake. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
- Thawing: To enjoy frozen cheesecake, transfer it to the refrigerator the night before to thaw.
Troubleshooting Q&A
What if my cheesecake filling is too thick?
If your filling is too thick, try adding a little more coconut milk, one tablespoon at a time, until you reach your desired consistency. Blend thoroughly after each addition.
Why is my crust falling apart?
How can I make my cheesecake sweeter?
You can add more sugar-free confectioners sugar to taste. Blend it in well until fully incorporated.
Can I use different nuts for the crust?
Absolutely! If you prefer, you can substitute the almonds with walnuts, pecans, or even a mix of your favorite nuts.
Next Steps
Now that you have the recipe for this Keto Cheesecake (Dairy-Free), it’s time to get in the kitchen and whip up this incredible dessert! Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to be a delightful addition to your dessert repertoire. Don’t forget to take a moment to savor each bite and share your creation with friends and family—they’ll be asking for the recipe in no time!
This Keto Cheesecake (Dairy-Free) will not only satisfy your sweet tooth but also keep your carb count in check. Enjoy the process of making this delightful dessert, and embrace the joy it brings to your table!
Keto Cheesecake (Dairy-Free)
Ingredients
Equipment
Method
- Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, add the raw almonds, 5 tablespoons of coconut oil, 1 cup of sugar-free confectioners sugar, and a pinch of sea salt. Pulse until the mixture resembles a fine crumb. You may need to add more coconut oil if the mixture is too dry.
- Step 2: Form the Crust - Press the almond mixture firmly into the bottom of a greased springform pan. Bake in the preheated oven for about 10 minutes or until lightly golden. Set aside to cool.
- Step 3: Soak the Cashews - While the crust is cooling, soak the raw cashews in water for at least 2 hours.
- Step 4: Blend the Filling - After soaking, drain and rinse the cashews. In a blender, combine the soaked cashews, fresh lemon juice, full-fat coconut milk, ½ cup of sugar-free confectioners sugar, ¾ teaspoon of sea salt, and 1 teaspoon of pure vanilla extract. Blend until completely smooth and creamy.
- Step 5: Assemble the Cheesecake - Pour the filling over the cooled almond crust. Spread it evenly using a spatula. Tap the pan gently on the counter to release any air bubbles.
- Step 6: Chill the Cheesecake - Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Step 7: Serve and Enjoy! - Once set, carefully remove the cheesecake from the springform pan. Slice and serve plain, or top with your favorite sugar-free toppings.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze slices wrapped tightly for up to 3 months.
- Thaw frozen cheesecake in the refrigerator the night before serving.
