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Dairy-Free Almond Milk Vanilla Bean Cheesecake Recipe

Almond Milk And Vanilla Cheesecake

Sara Coleman
This silky-smooth cheesecake features a light, nutty undertone from unsweetened almond milk and a fragrant double-hit of vanilla. It is a perfect dairy-conscious alternative that maintains a rich, decadent texture without the heaviness of traditional cream.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 345 kcal

Ingredients
  

Ingredients

  • 1.5 cups graham cracker crumbs finely crushed
  • 4 tbsp unsalted butter melted
  • 16 oz cream cheese softened to room temperature
  • 0.5 cup granulated sugar
  • 0.5 cup unsweetened almond milk room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp vanilla bean paste for visible flecks and deep flavor
  • 2 large eggs room temperature
  • 2 tbsp cornstarch sifted

Notes

For best results, use full-fat cream cheese. To make it gluten-free, substitute graham crackers with gluten-free digestive biscuits. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.