Who doesn’t love cheesecake; it is a sweet, creamy & delectable dessert (or breakfast).  Early on in my non-dairy journey & blog, I played with a cheesecake recipe, but due to no egg yolks it just fell flat.  It was tasty, but nothing like cheesecake.  This is one of the recipes I have been wanting to make over.  With a request for cheesecake and just in time for the holidays, it was a great recipe to re-make.  I hope you enjoy it.


1 1/2 cups graham cracker crumbs (about 2 sleeves)

1/2 cup sugar

1 teaspoon vanilla powder (I purchased mine on Amazon) (optional)

1/4 cup Earth Balance or your favorite ND butter substitute, melted

Five 8 ounce containers of non-dairy cream cheese (my choice is Tofutti)

4 eggs

3 egg yolks (save whites for other use, maybe gingerdoodles)

1 3/4 cups sugar

1/8 cup flour

1/4 cup full fat coconut milk

1 teaspoon vanilla extract (optional)



Preheat oven to 400°F.  Crush graham crackers finely.  Combine with 1/2 cup sugar, vanilla powder & mix well; then add melted EB butter.  Pour into 10.5 inch spring-form pan & press in bottom & up sides.  I place a round of parchment paper on the bottom before placing in pan for ease of removing from pan after baking.

In a mixer whip cream cheese; add eggs, one at a time and mix until smooth.  Add in vanilla, sugar, flour & cream.  Blend until smooth & pour carefully into pan.  Bake for 10 minutes at 400°F then lower oven temperature to 300°F.  Bake for 1 hour until edges are golden & cake is set (center might be slightly wobbly, but not liquid).  If additional time is needed, I suggest 200°F for an additional hour (that’s how long/temperatures it took mine).  Remove from oven & cool completely; cover & refrigerate.


Eat plain, top with non-dairy chocolate curls, cherry pie filling, raspberries or any other topping that is your favorite.




What toppings would you use?  Comment & let me know.

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