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Homemade Keto Cheesecake (Dairy-Free) recipe photo

Keto Cheesecake (Dairy-Free)

This Keto Cheesecake is a creamy, dairy-free delight perfect for satisfying your sweet tooth!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 8 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Keto
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups raw almonds
  • 5 tablespoons coconut oil (plus more if needed)
  • 1 cup sugar-free confectioners sugar
  • 1 pinch sea salt
For the Filling:
  • 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

Equipment

  • Blender or food processor
  • Springform pan
  • Measuring cups and spoons
  • Mixing bowls

Method
 

Instructions
  1. 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.
  2. 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.
  3. Step 3: Soak the Cashews - While the crust is cooling, soak the raw cashews in water for at least 2 hours.
  4. 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.
  5. 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.
  6. Step 6: Chill the Cheesecake - Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. 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.