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Homemade Keto Cheesecake (Dairy-Free) photo

Keto Cheesecake (Dairy-Free)

This Keto Cheesecake is a creamy, dairy-free delight! With a crunchy almond crust and rich cashew filling, it's a guilt-free indulgence.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups raw almonds for crust
  • 5 tbsp coconut oil to bind crust
  • 1 cup sugar-free confectioners sugar for sweetness
  • 1 pinch sea salt to enhance flavor
For the Filling:
  • 3 cups raw cashews soaked
  • 1/2 cup fresh lemon juice for brightness
  • 1 1/2 cups full-fat canned coconut milk for creaminess
  • 1/2 cup sugar-free confectioners sugar or more to taste
  • 1 tsp sea salt for balance
  • 1 tsp pure vanilla extract for flavor

Equipment

  • Food Processor
  • Springform Pan
  • Measuring cups and spoons
  • Spatula
  • Mixing Bowl
  • Refrigerator

Method
 

Instructions:
  1. Step 1: Prepare the Crust: In your food processor, combine the raw almonds, coconut oil, sugar-free confectioners sugar, and sea salt. Blend until the mixture resembles coarse crumbs. Add more coconut oil if needed.
  2. Step 2: Form the Crust: Press the almond mixture into the bottom of a greased springform pan. Ensure it’s compact and even. Refrigerate to set.
  3. Step 3: Make the Filling: Rinse and soak the cashews for at least 4 hours. Blend the cashews with lemon juice, coconut milk, sugar-free confectioners sugar, sea salt, and vanilla extract until smooth.
  4. Step 4: Combine Crust and Filling: Pour the filling over the crust in the springform pan, smoothing it evenly.
  5. Step 5: Chill and Set: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
  6. Step 6: Serve and Enjoy: Remove from the pan, slice, and serve chilled. Optionally, top with fresh berries or sugar-free chocolate sauce.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • You can freeze the cheesecake for up to 3 months; thaw in the refrigerator overnight before serving.
  • For a nut-free version, substitute sunflower seeds for the almonds and cashews.