I lead a dairy-free lifestyle when it comes to food, but trust me, this is not by choice. There are tons of dairy filled foods that I miss here and there which is why I love to make recipes like this dairy-free cheesecake that use substitutes to recreate the same foods that I once loved but can no longer eat.

One of the top ones on that list is cheesecake. Thanks to Daiya's vegan cream cheese, I was able to create this easy homemade dairy-free cheesecake recipe. And to top it off, I like to make a cherry compote for an even more delicious cheesecake flavor. So, let's get started.

Dairy-Free Cheesecake

  • Prep Time:15 mins
  • Cook Time:40 mins
  • Total Time:55 mins
  • Servings:10
  • Easy


  • 2 packages Daiya vegan plain cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 package graham crackers
  • 1/2 cup crisco
  • 2 Tablespoons water
  • 1 teaspoon cinnamon
cheesecake, cream, pie, chocolate, cake
Allison Curley
  • Step 1

    Preheat the oven to 325°F. Crush graham crackers and melt crisco with water.

    coffee, cereal
    Allison Curley
  • Step 2

    Mix together the graham crackers, melted crisco, and cinnamon in a bowl. Pat down on the bottom of the cheesecake pan firmly. Bake crust for 8 minutes.

    cereal, sweet, porridge, wheat
    Allison Curley
  • Step 3

    While that is baking, mix cream cheese, sugar, eggs, and vanilla in a bowl until smooth.

    cream, dairy product, milk, cake, chocolate, dough, sweet
    Allison Curley
  • Step 4

    Pour the cheesecake mixture on top of the crust and bake for 35 minutes until slightly golden brown. Cool for three hours at least before serving.

    dairy product, cream, milk, pudding, curd
    Allison Curley

Graham cracker crust is essential to this and every cheesecake recipe. While it usually calls for butter, crisco is a perfect substitution ingredient that makes the cheesecake crust just as flakey and delicious. Then, with the easy four ingredient cheesecake filling, all you have to do is wait for the edges to get golden brown. 

The only down side to using a substitution cream cheese is that it definitely makes the cake more dense than most cheesecakes.

However, it bakes out to taste exactly like regular creamy cheesecake. Just be aware of this when you go to remove the cake from the tin. It is less likely to fall apart, but still be sure to cool for a few hours. As soon as the cake is about ready to serve, use the recipe below to dress up the cheesecake using a hint of your favorite fruit. I chose to use cherries.

Cherry Compote

  • Prep Time:5 mins
  • Cook Time:10 mins
  • Total Time:15 mins
  • Servings:10
  • Easy


  • 1 package dark sweet frozen pitted cherries
  • 1/2 cup orange juice
  • 1 cup sugar
  • 1/4 cup corn starch
blueberry, cheesecake, pie, blackberry, tart, cherry, crust, blueberry pie, cream
Allison Curley
  • Step 1

    Add all of the ingredients to a medium saucepan and stir on medium heat. Let it cook for 8-10 minutes until bubbly and thick. Remove from heat right away.

    compote, sauce, jam, cranberry
    Allison Curley

I absolutely love cherry compote on top of cheesecake, and this recipe makes it easy to pour right on top before serving. The corn starch makes the cherries thick and luxurious, taking away from the more tart flavor of cheesecake.

#SpoonTip: If you prefer another fruit, you can use the same recipe with a substitute like strawberries or blueberries

Those with dairy-free diets will never have to give up eating some of their favorite foods thanks to substitution products out on the market. Daiya's dairy-free cream cheese makes it easy to create this take on a cheesecake dessert.

Happy baking my dairy-free friends.