Dairy-Free Keto New York Cheesecake (Vegan, Paleo, Low-Carb)

What you’ve been waiting for! 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! Dairy-Free New York Cheesecake (Keto, Vegan, Paleo) PrettyPies.com

It’s 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!

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

New York, New YORK

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

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

Click image below to save this recipe on Pinterest:

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

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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!
Prep Time10 mins
Cook Time10 mins
Total Time2 hrs 20 mins
Servings: 10 slices

Ingredients

Crust:

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

Cheesecake:

  • 1 1/2 cups blanched almonds soaked
  • 6 Tbs coconut milk
  • Heaping 1/8 tsp pure stevia powder to taste
  • 1/2 cup + 2 Tbs coconut oil melted
  • 2.5 Tbs lemon juice
  • 1 Tbs vanilla extract
  • Dash of pink salt

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

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.
Nutiva Organic Virgin Coconut oil
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.

48 comments

    • Emily says:

      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.

  1. Care says:

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

    • Emily says:

      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

    • Valerie says:

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

  2. Renee Bushor says:

    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

  3. Juliana Ramsey says:

    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 says:

      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!

  4. Caroline says:

    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!

    • Emily says:

      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!

  5. Arron Dulay says:

    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 says:

      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 says:

      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.

  6. Lauren Walsh says:

    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”?

  7. Lauren Walsh says:

    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 says:

      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! 🙂

  8. Lauren says:

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

    • Emily says:

      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! 🙂

      • Lauren says:

        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.

        • Emily says:

          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!

      • Rachel says:

        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.

  9. Marissa says:

    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 says:

      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 says:

        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 says:

      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!

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