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    Home >> Low-Carb

    Dairy-Free Keto New York Cheesecake (No-Bake)

    Published: May 10, 2018 · Modified: Feb 26, 2021 by Emily · This post may contain affiliate links · 59 Comments

    Dairy-free Keto New York style cheesecake with NO cashews! (And no gluten, dairy, eggs or SUGAR) So creamy, you won't believe the ingredients! Jump to RecipeDairy-Free New York Cheesecake (Keto, Vegan, Paleo) PrettyPies.com

    Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites

    More Dairy-Free Alternatives are HERE!

    It's finally here 😀 A dairy-free "cheesecake" that has no cashews and no sugar so it's perfect for those on a keto/ultra low-carb diet!

    Ever since I posted my first cashew-free creamy dessert recently (the Almond Dreamcake) I've gotten tons of requests to make it into a true CHEESECAKE *and* to make one that's LOW-CARB.

    Well I've been slaving away in the kitchen working on it, tweaking, trying over and over to get it right. And you guys (!!) it was worth the wait. It's SO GOOD!

    Dairy-Free New York Cheesecake (Keto, Vegan, Paleo) PrettyPies.com

    CASHEW-Free Cake!

    You know I LOVE my cashews, and they make the most amazing dairy-free cheesecakes, but I had to figure out an alternative for those who don't eat cashews for whatever reason.

    The replacement is ALMONDS.

    Yes! Blanched (skinless) almonds, (soaked and blended into a cream.) Almonds are GREAT because they're:

    • Super inexpensive
    • Very low carb
    • Easy to find at any grocery store or Amazon
    • Mild (neutral) flavor and
    • DELISH

    I STILL CAN'T GET OVER THE TASTE AND TEXTURE. When you take a bite of this dessert, you won't believe it's just ALMONDS. Seriously shocking how much it tastes like a "real" cheesecake!

    How to Make Almond Cream

    1. Use Blanched (skinless) almond slivers for best results as regular almonds may not blend as smoothly, especially if they have skins. Measure the almonds needed and place them in a large glass bowl.
    2. Bring a pot or kettle of water to a boil. Pour hot water over the almonds with enough to cover the top.
    3. Let the almonds for 2 hours to soften.
    4. Drain, rinse, and shake almonds dry (patting with a towel to absorb the excess liquid)
    5. Blend in a food processor or high speed blender, scraping down the sides as needed.

    Dairy-Free New York Cheesecake (Keto, Vegan, Paleo) PrettyPies.com

    New York Style

    This cheesecake has a CLASSIC "New York" style flavor and texture: A buttery, crumb crust with TANGY smooth "cream cheese" dripping with zesty strawberry sauce. So YUM.

    Yes, don't forget to add the STRAWBERRY compote/drizzle/sauce/DELICIOUSNESS. That's probably my favorite part!

    And it's also easy to make. Cook up some strawberries - blend them smooth. SMOTHER cheesecake in that gorgeous red yummines 🙂Dairy-Free New York Cheesecake (Keto, Vegan, Paleo) PrettyPies.com

    How to Store Dairy-Free Cheesecake

    This cake needs to stay refrigerated. For best results, store the strawberry sauce separately and pour on when serving.

    • Keep refrigerated for about 1 week, tightly wrapped, or frozen for 1 month. Individual slices can be wrapped and thawed as needed whenever you need some cake!
    • Freezing the sauce is not recommended due to change in texture.

    Who's ready to dive face first into some dairy-free KETO CHEESECAKE!?! Yasssss. Enjoy! 🙂

    If you make this recipe, I wanna hear what you think!! Tag me on Instagram @emily.likes.food #prettypies

    Dairy-Free New York Cheesecake (Keto, Vegan, Paleo) PrettyPies.com

    Dairy-Free New York Cheesecake {Keto, Vegan, Paleo}

    Creamy, TANGY, classic cheesecake dripping with strawberry sauce. You won't believe this is made with almonds!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 2 hours 20 minutes
    Servings: 10 slices
    Author: Emily

    Ingredients

    US Customary - Metric

    Crust:

    • 1 ½ cups nuts - almonds/walnuts
    • 2 Tbs coconut oil
    • Pinch of salt
    • Dash of pure stevia

    Cheesecake:

    • 1 ½ cups blanched almonds - soaked
    • 6 Tbs coconut milk
    • Heaping ⅛ teaspoon pure stevia powder - to taste
    • ½ cup + 2 Tbs coconut oil - melted
    • 2.5 Tbs lemon juice
    • 1 Tbs vanilla extract
    • Dash of pink salt

    Strawberry Sauce:

    • 1 ½ cups chopped strawberries
    • ½ Tbs lemon juice - or water
    • Dash of pure stevia powder - optional
    • Splash of vanilla - optional

    Instructions

    To make the crust:

    • Pulse together all ingredients in a food processor until small crumbs form.
    • Press crust firmly into a small-7" springform pan lined with parchment. Set aside.

    To make the filling:

    • Soak almonds in a bowl of hot water (brought to a boil) for 2 hours. Drain, rinse and shake dry.
    • Blend almonds in a food processor for several minutes until completely smooth and a ball forms. Scrape down the sides.
    • Add remaining ingredients and blend smooth. Taste and adjust for sweetness.
    • Pour over crust. Freeze for about 3 hours until set, remove springform, then refrigerate until ready to serve.

    To make the strawberry sauce:

    • Cook strawberries and lemon juice in a small saucepan over medium high heat for 10-15 minutes, stirring and mashing with a spatula as you go.
    • Remove from heat. Stir in vanilla and stevia, if using.
    • Puree mixture to desired consistency using an immersion blender, small blender (or macerate with a potato masher for a chunky texture.) Taste and adjust for sweetness.
    • Chill for 30-60 minutes. Drizzle a spoonful over each slice of cheesecake. ENJOY!

    Notes

    Disclosure: As an affiliate, I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). 
    What I used:
    Cuisinart Food Processor
    Bulk Supplements pure stevia powder
    Nordicware 7” Springform Pan -- if you use a standard size pan, your cake will be flat/thin. Double the filling for a 9"-10" pan.
    Thai Kitchen Coconut Milk *full fat is a must for the creaminess
    Nuts from ALDI
    To Store: Keep refrigerated for about 1 week, tightly wrapped, or frozen for 1 month.
    Nutrition Facts
    Dairy-Free New York Cheesecake {Keto, Vegan, Paleo}
    Amount per Serving
    Calories
    395.46
    % Daily Value*
    Fat
     
    39.61
    g
    61
    %
    Saturated Fat
     
    17.64
    g
    110
    %
    Trans Fat
     
    0.01
    g
    Sodium
     
    5.46
    mg
    0
    %
    Potassium
     
    260.37
    mg
    7
    %
    Carbohydrates
     
    8.29
    g
    3
    %
    Fiber
     
    3.48
    g
    15
    %
    Sugar
     
    2.66
    g
    3
    %
    Net Carbs
     
    4.8
    g
    Protein
     
    7.03
    g
    14
    %
    Vitamin A
     
    7.69
    IU
    0
    %
    Vitamin C
     
    14.76
    mg
    18
    %
    Calcium
     
    66.94
    mg
    7
    %
    Iron
     
    1.52
    mg
    8
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    Want more no-bake keto desserts without cashews?

    • Lemon Cheesecake Bars
    • Almond Dreamcake
    • Pumpkin Cheesecake Bars
    « Blackberry Cheesecake (Vegan & Paleo)
    Keto Chocolate Cups (Dairy-free, Vegan & Paleo) »

    Filed Under: Low-Carb, Low-Carb Cheesecake Tagged With: almond cream, cheesecake, keto, low carb, no-bake, stevia, strawberry

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. boston celtics mom

      May 10, 2018 at 12:09 pm

      can you substitute almond flour for the blanched almonds?

      Reply
      • Emily

        May 10, 2018 at 12:13 pm

        I don't think that would yield the same texture. Soaking the almonds makes them absorb water/soften, making them able to be blended into cream.
        I would be afraid the flour would make it gritty instead of creamy.

        I found a bag of blanched almond slivers at Aldi for $2.89 🙂 Much cheaper than almond flour. I would try to get the almonds instead.

        Reply
    2. Care

      May 10, 2018 at 7:20 pm

      I haven’t switched to Stevia. Could you advise me on how I could convert this recipe using sugar? Thanks!

      Reply
      • Emily

        May 10, 2018 at 7:55 pm

        I would try adding 1/2 cup powdered sugar, then taste and adjust if needed. It may need a little more milk if it's too dry. If you try it, let me know how it turns out

        Reply
      • Valerie

        July 29, 2018 at 5:40 am

        Lakanto- available online or Whole foods! Tastes just like sugar, made from monk fruit. No yucky aftertaste.

        Reply
    3. Renee Bushor

      May 12, 2018 at 1:02 pm

      Regarding crust it says "Tbs Pinch of salt"
      please verify

      Crust:
      1 1/2 cups nuts almonds/walnuts
      2 Tbs coconut oil
      Tbs Pinch of salt
      Dash of pure stevia

      Reply
      • Emily

        May 12, 2018 at 1:03 pm

        Whoops! I will have to fix that. No tbs!! 🙂 just a pinch

        Reply
      • Asia

        January 05, 2022 at 5:41 am

        Hoi! How much erythritol could I use instead? And is ir possible to use some plant milk instead the coconut?

        Kindly,
        Asia

        Reply
    4. Juliana Ramsey

      May 13, 2018 at 12:22 pm

      Hi making this for my Momma today 🙂 I was wondering if I need to bring the almonds and water to a boil or just the water? Thanks 🙂

      Reply
      • Emily

        May 13, 2018 at 1:20 pm

        Just boil the water and pour it over the almonds Hope you both enjoy!

        Reply
    5. CP

      May 27, 2018 at 5:50 pm

      What is the nutrition information for this? Thanks!

      Reply
      • Emily

        May 27, 2018 at 5:59 pm

        It's roughly 3.5 g net carbs per slice. You can paste the URL for the recipe into https://www.myfitnesspal.com/recipe_parser for a quick nutritional calculation. 🙂

        Reply
    6. Dianne Dansby

      June 07, 2018 at 12:49 pm

      CAN YOU SUB COCONUT PALM SUGAR FOR STEVIA OR MAPLE SYRUP?

      Reply
      • Emily

        June 07, 2018 at 1:50 pm

        Yes, you can replace the coconut milk with maple syrup.

        I would use 1/4 cup and taste to see if it's sweet enough. Just try to use the same amount of liquid overall (maple + milk, if needed) as the original recipe so the consistency is not thrown off 🙂

        If you try it, I'd love to hear what you think!

        Reply
      • JCM

        July 10, 2020 at 3:14 am

        5 stars
        I made this for my dad. He was craving cheesecake, but does not eat dairy nor sugar due to stage 4 cancer. We LOVED the recipe. I had to use his vitamix to blend down the almonds. (My oster blender couldn’t cut it.) I can’t wait to try this again, but use other toppings. I sweetened everything with swerve and added cinnamon to the crust.

        Reply
        • Emily

          July 10, 2020 at 9:13 am

          I’m so happy you loved it! That is really nice of you to make it for your dad. I hope he is ok Thanks so much for leaving a review

          Reply
    7. Caroline

      July 06, 2018 at 7:39 pm

      Hi, thank you for posting your beautiful recipes. I have saved several of them and am eager to try them all. I only have a 10 inch springform pan. Can you please help me with adjusting the ingredients? Should I just double everything? Thanks in advance!

      Reply
      • Emily

        July 06, 2018 at 7:44 pm

        You are so welcome! You could either double or increase by 1.5x. Or leave as-is and have a flatter cheesecake. 🙂
        Hope you enjoy!

        Reply
    8. Arron Dulay

      November 06, 2018 at 4:40 pm

      Ahhh, cooking is so hard since being allergic to dairy, nuts and eggs. Thanks for the recipe. Could I replace almonds with another nut type or anything else?

      Reply
      • Emily

        November 06, 2018 at 4:45 pm

        You are welcome! For the crust, any nut or seed will work. For the filling you can use cashews or macadamia nuts. Hopefully you're not allergic to those 🙂

        Reply
    9. Melissa

      November 13, 2018 at 11:49 am

      Can I use Swerve instead of Stevia? Where it says Stevia powder.. would I use Swerve Confection?

      Reply
      • Emily

        November 13, 2018 at 11:54 am

        Yes you can 🙂 definitely the confection/powdered version. Just add to taste.
        I would also add a little liquid so it's not too dry.
        Let me know if you try it and how it goes.

        Reply
    10. Lauren Walsh

      November 21, 2018 at 5:16 pm

      Hi! Thank you so much for this amazing and delish looking recipe! I plan to make it today/tomorrow. Would it be ok to use a 9 inch springform pan instead of a 7”?

      Reply
      • Emily

        November 21, 2018 at 5:25 pm

        Hi! You are welcome!
        Yes, that is fine. It will just be flatter 🙂 Hope you enjoy!

        Reply
    11. Lauren Walsh

      November 21, 2018 at 9:23 pm

      Another question - my almonds have been soaking for almost 2 hrs now (I’m using slivered ones) and they aren’t very soft. Is that ok?

      Reply
      • Emily

        November 21, 2018 at 9:28 pm

        Did you soak them in hot water (just off a boil?) if so, they should be good. If not, maybe soak longer. You could even change the water-- drain and add hot water. There won't be a drastic obvious difference in the almonds after soaking, so you're probably good! Hope that helps! 🙂

        Reply
    12. Lauren Walsh

      November 21, 2018 at 9:43 pm

      Yes. I did. And that does help! Thank you! ♥️

      Reply
    13. Lauren Walsh

      November 23, 2018 at 4:11 pm

      This recipe is amazing! It was a big hit with my family!

      Reply
      • Emily

        November 23, 2018 at 4:29 pm

        Yay!! So glad to hear that! Thank you

        Reply
    14. Lauren

      December 08, 2018 at 4:08 pm

      Is there anyway I could make this cheesecake, chocolate? Or do you have another grain, dairy, and sugar free chocolate (cheese)cake recipe?

      Reply
      • Emily

        December 08, 2018 at 4:20 pm

        Yes! You could add 3-5 Tbs cacao powder to make it chocolate. And/or a few Tbs melted SF chocolate.
        It will likely need a little more sweetener and liquid, But just taste and adjust as you go 🙂 It's flexible.

        I also have a chocolate cheesecake recipe with a low carb option. It's cashew based, though, so it's a little higher carb than this NY recipe.

        https://prettypies.com/chocolate-fudge-cheesecake

        It lists stevia as the sub, but you can also swap pure maple syrup for Lakanto SF maple syrup. I love monkfruit!

        Let me know if you have any questions. I'm happy to help! 🙂

        Reply
        • Lauren

          December 08, 2018 at 6:08 pm

          OK. Thanks a lot! 🙂 I am on a very strict grain free, sugar-free, dairy free, and other frees 🙂 diet, so the Lakanto maple syrup won’t work for me because I believe that uses corn-derived erythritol. But thank you! I may try using the cacao.

          Reply
          • Emily

            December 08, 2018 at 6:10 pm

            You are welcome! The Lakanto pure monkfruit extract and vanilla monkfruit drops do not contain erythritol, just fyi 🙂

            If you make it, let me know how it turns out. Hope you enjoy!

            Reply
        • Lauren

          December 08, 2018 at 6:11 pm

          Oh! I’m just noticing that, I can make that chocolate cheesecake recipe, because I can use just Stevia. Yay! 🙂

          Reply
          • Emily

            December 08, 2018 at 6:13 pm

            Yay!

            Reply
    15. Lauren

      December 08, 2018 at 6:12 pm

      Thanks! I don’t think I knew that. 🙂

      Reply
    16. Megan

      December 22, 2018 at 4:30 pm

      Is the coconut oil solid or liquid for the crust!

      Reply
      • Emily

        December 22, 2018 at 4:55 pm

        Solid. It melts when you blend it 🙂

        Reply
        • Megan

          December 23, 2018 at 9:16 am

          Perfect! Thanks so much. This will be a great dessert for Christmas

          Reply
          • Emily

            December 23, 2018 at 9:17 am

            Hope you all enjoy Merry Christmas!

            Reply
    17. Rachel

      January 13, 2019 at 6:48 pm

      This did not come out tasting like the real deal at all. I don't like it at all. I'm really discouraged. 🙁

      Reply
      • Emily

        January 13, 2019 at 7:20 pm

        Oh no! I'm sorry to hear that Did you taste the filling and adjust to taste? This one is not as sweet as my other cheesecakes. More tangy. And if you're not used to stevia, maybe that was it?

        My favorite cheesecake is this Orange Spice one (https://prettypies.com/orange-spice-cheesecake), which uses monkfruit. Better flavor and better texture.

        Reply
        • Rachel

          January 15, 2019 at 8:27 am

          I did taste it and tried to adjust. Even got my boyfriend's second opinion. We thought it would taste better after it was frozen but it was just bad. I guess it could be the stevia but I know my brother made some cheesecakes with actual cheese that were sweetened with stevia in order to be low carb and I loved those. Thanks for the alternative suggestion but I'm not a big fan of orange and I really wanted a regular cheesecake. I'm just so discouraged because everything I try just turns into a waste of time and hope and expensive ingredients.

          Reply
    18. Marissa

      February 17, 2019 at 2:38 pm

      I'm excited to try this but after soaking my almond slivers for 3 hours and processing them they are just turning into almond meal and won't turn into a paste/cheesecake. Could I be doing something wrong? Trying 2 different food processors, it's slowly coming along but has taken forever. Any advice is much appreciated!

      Reply
      • Emily

        February 17, 2019 at 3:03 pm

        Oh no, sorry it’s taking so long. My advice is to just keep blending. It may just need some more time.
        Also just want to make sure you blending the almonds just by them self with no liquids or anything else added? If not, that may explain why it’s not blending.
        One other thing that could affect it: the size of the food processor. Large ones (like 11 cup) are not as adept at blending small amounts. If you have a small one, I would use that.
        Good luck! Let me know how it turns out.

        Reply
        • Marissa

          February 18, 2019 at 4:43 pm

          Hi, thank you for responding! So we ended up feeling like our processors weren't as powerful as they could (we processed for so long and it just wouldn't improve) be so my husband used an immersion blender to sort of mash it down and it helped a lot. Still wasn't totally smooth but it came out very tasty. I am going to try again, the only other thing I thought of is that although I soaked the almonds in boiling water (poured over and left to sit on counter) for 3 hours, my kitchen is ice cold so maybe they didn't soften very well? I am definitely going to experiment a bit, there are too many amazing cheesecakes to make. Love all of your recipes!!!

          Reply
          • Marissa

            February 18, 2019 at 4:47 pm

            Also, of you were using pure monk fruit extract powder (Lakanto) do you know how much you would use? I have been doing everything to taste but was curious!

            Reply
            • Emily

              February 18, 2019 at 5:07 pm

              I start with about 1/16 tsp and sweeten to taste. It doesn’t take much! 🙂

          • Emily

            February 18, 2019 at 5:05 pm

            Oh maybe it was the cold kitchen! You can soak them overnight or refresh the water a couple of times. That should help.
            Thank you, I’m glad you love the recipes!!

            Reply
    19. Mira

      April 24, 2019 at 7:54 pm

      Does the ratio of almonds to walnuts for the crust matter? Can I use 2/3 walnuts, or even ALL walnuts?

      Thank you!

      Reply
      • Emily

        April 24, 2019 at 8:14 pm

        It’s not a huge deal. It will just have more walnut flavor and be a bit softer 🙂 Almonds are more neutral tasting. But you can use as many walnuts as you like. They work great.
        Hope you enjoy!

        Reply
    20. melissa

      July 26, 2019 at 2:03 am

      My little one is on a very strict medically supervised sugar free keto diet. Can’t have a SF real cheesecake because of allergies, so I was thrilled to find this recipe for their birthday cake! Got ingredient approval (minus the strawberry topping) from doctor but would like us to not use the lemon juice in the filling. Is the lemon juice for taste and color, or a necessary acid or binder? Can I leave it out or replace it?

      Reply
      • Emily

        July 26, 2019 at 6:51 am

        The lemon juice gives the tangy flavor and some of the moisture. You can replace it with water, almond milk or coconut milk or another liquid.

        If you can, I would add some type of flavor, extract or topping, so it’s not bland.
        What about a drizzle /topping using almond butter, stevia, vanilla and coconut oil like on this cake, (but with almond butter) https://prettypies.com/caramel-brownie-Chunk-Cheesecake

        I hope you enjoy and your little one has a great birthday!

        Reply
        • Melissa

          August 02, 2019 at 6:29 pm

          Thank you for your advice and suggestions! I made it yesterday and the taste and consistency is like a NY cheesecake. I added more coconut milk instead of lemon juice. It worked but I could see how it would’ve made a big difference for that true zing and flavor. With that being said if I make this again without lemon juice per doctor orders, it tastes just like an almond joy cheesecake and all it would need is a sugar free chocolate topping/sauce! Thank you again!

          Reply
          • Emily

            August 02, 2019 at 6:32 pm

            You are welcome! So glad it worked out for you chocolate sauce would be amazing!! I’ll have to try that

            Reply
    21. Jessze

      March 25, 2021 at 2:23 am

      May I replace the coconut milk with almond milk?

      Reply
      • Emily

        March 25, 2021 at 9:07 am

        If you do, it won’t be as rich and creamy

        Reply
    22. Lynn

      September 10, 2021 at 1:27 pm

      Hi, could you tell me how much Lakanto Monkfruit Sweetener I would use in place of the 1/8 heaping tsp of pure stevia powder? Thank you!

      Reply
      • Emily

        September 10, 2021 at 1:34 pm

        Sure, I would try 3-4 Tbs *powdered* lakanto monkfruit. Don't use the classic granulated monkfruit b/c it's too gritty. If you only have classic, put it in a small blender for about 15 seconds to make powder.
        Always taste and adjust to your desired sweetness 🙂 You can always add more if you like. Hope that helps! Enjoy! - Emily

        Reply

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