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

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

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

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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

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



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


Strawberry Sauce:

  • 1 1/2 cups chopped strawberries
  • 1/2 Tbs lemon juice - or water
  • Dash of pure stevia powder - optional
  • Splash of vanilla - optional


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!


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
% Daily Value*
Saturated Fat
Trans Fat
Net Carbs
Vitamin A
Vitamin C
* 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?


    • Emily

      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.

    • Emily

      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

  • Renee Bushor

    Regarding crust it says “Tbs Pinch of salt”
    please verify

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

  • Juliana Ramsey

    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 🙂

    • Emily

      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!

    • JCM

      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.

  • Caroline

    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!

  • Arron Dulay

    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?

    • Emily

      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 🙂

    • Emily

      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.

  • Lauren Walsh

    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”?

  • Lauren Walsh

    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?

    • Emily

      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! 🙂

  • Lauren

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

    • Emily

      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.


      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! 🙂

      • Rachel

        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.

  • Marissa

    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!

    • Emily

      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.

      • Marissa

        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!!!

    • Emily

      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!

  • melissa

    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?

    • Emily

      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!

      • Melissa

        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!

    • Emily

      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

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