This Creamy Keto Dairy Free Cheesecake will completely surprise even the dairy lovers with the delicious texture and taste!
Dairy Free Cheesecake
If you've been a follower of mine for a long time, you know I am a dairy lover. I've got a billion and one cheesecake and mousse recipes on my blog and I hope to bring more of those recipes to you. But currently, my daughter is feeling better on a dairy free diet and I've been ordered by my doctor to remove dairy, which makes me cry like a baby as I miss my heavy cream in my coffee so badly. But alas, dairy can cause inflammation in many and like my post about my Epstein Barr diagnosis, if you have a particular dairy intolerance or allergy then maybe this recipe will be a Godsend for you as well.
You see I REALLY miss cheesecake and I was having a party with family and just really wanted to make a dessert I too could enjoy. Bonus is, even the non keto family members, LOVED this cheesecake.
I adapted this beautiful dairy free cheesecake from my Coffee Cheesecake recipe and it was a hit with everyone!
No Bake Cheesecake
Making a cheesecake keto is fairly easy. You've got to love the sweetener you use because if you don't, you won't like your cheesecake. The choice of sweetener is always yours and while I recommend what I prefer and use in this recipe and all my others, if you've not tried the sweetener you might not like the recipe. So know your favorite sweetener and use that. The wonderful thing about this recipe is you can taste and adjust as you go. There are no eggs in this recipe so you won't have to worry about getting sick trying a taste or two.
Making a cheesecake no bake is a bit harder than baked cheesecake, as you need something to make it hold it's form. My choice is gelatin for this recipe. I would not recommend making it without but you could swap it with guar gum if you prefer.
Paleo Cheesecake
What makes a recipe paleo? It needs to be ingredients it their purest forms such as foods that could have been hunted and gathered and nothing artificial. Dairy is not a paleo friendly food. But what about the sweetener I used, is that paleo? Yes, Monk fruit is paleo and is the perfect sweetener as many who don't like the aftertaste of stevia or the cooling effect of Swerve, will LOVE Monk Fruit.
Nut Free Cheesecake
Some of you might be saying this recipe is NOT tree nut free because it contains coconut. I am here to clear the record on this controversial topic. Coconut is a DRUPE. It is NOT a tree nut. Even though the FDA has stated it's considered a tree nut, it is like a peach with a pit, it is a drupe. While some people who have tree nut allergies may also be allergic to peanuts and/or coconuts, neither are tree nuts. Peanuts are legumes and coconuts are drupes. Of course if you have tree nut allergies as my youngest son does, please ask your own allergist if you can enjoy coconut or get tested to find out if you even need to be avoiding it. My youngest is NOT allergic to coconuts and our allergist is not concerned with us using it.
I hope you enjoy this dairy free cheesecake and much as we did!
Here are some other dairy free recipes you might enjoy:
Meal Planning
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren't interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you'll take advantage of it. You can have a sustainable low carb/keto lifestyle when you're well prepared and planning meals is the key! LEARN MORE TODAY!
Keto Dairy Free Cheesecake
Keto Dairy Free Cheesecake
Ingredients
Dairy Free Cheesecake
- 1 can (13.5oz) coconut milk full fat, I used Thai kitchen (Chilled in the refrigerator overnight)
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup Monk Fruit powdered sweetener divided, (I used Lakanto)
- ¼ cup water
- 2 teaspoon gelatin unflavored
- 16 ounces dairy free cream cheese plain, I used Daiya brand
- ½ cup coconut yogurt plain, I used So Delicious brand
Optional Blackberry Syrup
- 6 ounces fresh blackberries
- ½ cup water
- ¼ teaspoon salt
- 1 teaspoon Monk Fruit Liquid sweetener
- ½ teaspoon xanthan gum
Instructions
Cheesecake
- Grease an 8-inch spring form pan. Set aside.
- Canned coconut milk should be refrigerated overnight. When ready to make recipe, flip can over and open. Remove all but ¼ cup of the coconut water, discard remaining liquid, but scoop out the cream. Place the coconut cream and ¼ cup coconut water into a stand mixer. Use whisk attachment and mix on high speed until thickened, could take up to 10 minutes.
- While it's mixing, add the vanilla extract, salt and ⅓ cup monk fruit sweetener. Set aside once thickened.
- In a small sauce pan add water and sprinkle gelatin. Bring to a boil and stir until dissolved. Set aside to cool.
- In another mixing bowl add the cream cheese, yogurt and ⅓ cup Monk Fruit sweetener. Use a hand mixer or stand mixer and blend on high until well combined. Taste and adjust sweetness if needed. On low speed, drizzle in the cooled gelatin until combined.
- Fold in the whipped coconut cream. Pour mixture into pan and refrigerate for 3-4 hours or overnight. Serve as is or top with blackberry syrup if desired.
Optional Blackberry Syrup
- Place blackberries and water in a small sauce pan over medium heat. Mash berries while mixture comes to a boil. Once there are no large berries and all well mashed, turn off heat. Place a fine mesh strainer over a bowl and pour in mashed berries. Use a spatula to mash berries against the mesh strainer to release all the juices so you will have a nice seedless syrup.
- Return the strained blackberry juice to the sauce pan on the stove and heat over medium heat. Add salt, Monk Fruit sweetener and sprinkle xanthan gum. Bring to a boil, constantly stirring, about 5 minutes to thicken syrup. Remove from heat. Refrigerate for 30 minutes before pouring over chilled cheesecake.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Judy M
Oh my gosh! I can actually eat this!!! I understand what you mean about coffee creamer. Try making your own cashew cream. Blend 1 cup cashews that have been soaked with 2 cups of filtered. Then strain the milk out through nut milk bag or cheesecloth. (Save the pulp to make crackers). Both are yummy
My question: How much guar gum to sub for the 2 tsp of gelatin?
THANK YOU! You make the BEST recipes. I adapted your dairy free vanilla ice cream to my Dash mini and loved it for several years. Just downsize to 7 ounces coconut milk.
Margret Edstrom
I am new to your site, but this looks like exactly what I need for this Christmas for me and 2 grandkids that are dairy free this year. Thank you so much for your hard work and for sharing so freely. Merry Christmas!
EVELYN
I love you, Brenda! You are a genius, I missed dairy so much and I am finally able to eat cheesecake!
Thank you so much!
Lulu
Would we get a similar taste result using regular cream cheese (which would obviously make it dairy)?
Shannon
I have a question on the monk fruit sweetener as it was one I wanted to try when looking for sugar alternatives but our stores didn’t have it so I went with coconut sugar which I do enjoy. Which do you use for the powdered the classic or golden? Also when I click on link for liquid I just get the powdered option. Does the liquid cone in same brand? Thank you for your help I’m excited to try this!
Brenda
powdered
Emma
While I appreciate your take on Coconut vs peanut vs tree nut. I am allergic to Coconut and all tree nuts. I am not allergic to peanuts which are a bean and I used to eat hearts of Palm with out any issue. I can tolerate some coconut oil in chocolate coatings but not the scent when worn by myself or others. I have deadly reactions to coconut milk and coconut flakes. Therefore, I cannot do a true keto diet ever. So when a recipe says nut-free I expect it to also be coconut-free. If there is a recipe for another type of high protein flour beside almond, coconut or tree nuts, I would be happy to try it.. I can only use dairy cream when preparing low carb meals. I do not know of any published true nut allergy low carb/keto cookbook. For that matter the same with body soaps and facial cleansers.
Tresa
Hello,
I am egar to try this recipe! I have coconut cream the boxed kind can I substitute this for the coconut milk? If so how much should I use?
Margret Edstrom
Have you tried lupin flour? It is a little less than 1:1 for other flours.
Esther Meijer
I Don't know monk fruit yet here in Europe but I see that this is with erythytol. A no go for me I react on every sugar and sugar alternative. The only exception is (dried) fruit so I make my own liquid dried fruit 1 part dried fruit: 2 parts of water. In the blender until it is very smooth it thicken in the hours after you made it. Very tasty in my Home made chocolate that is only 7,2 KH (with dried plums I use 15 gr in 120 gr chocolate)
Raushan Gupta
Hi there,
I am following your website for a few months and I like all your recipes mainly bakery food. I run a small cake shop where I make delicious cakes like yours and sell them. I follow your recipes and trust me my customers are so happy and give good feedback. Thanks for sharing your mouthwatering recipes.
Jobak Salt
waoo, its yummy, really love it, thanks for sharing,
Shannon
The powdered Monk Fruit has Erythritol in it. I cant have that. Are you familiar with Pure Monk Fruit & Stevia? That's all I'm aloud...
Brenda
I'm not familiar with that so I guess you'd have to use a small amount and taste and adjust as needed.
Kristina Stewart
I am so thankful to you and how you have devoted your life to improving the lives of so many, who without you would be lost on sugarfree food options. I am eternally grateful for your continued help in providing yummy food that I CAN eat.
Brenda
Thank you so much Kristina, that means so much to me!