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Video:How to Make Dairy-Free Cheesecake

with Linda

This dairy-free cheesecake is so simple to make, it doesn't even require an oven. Learn how to make this unique, healthy dessert with the demo in this how-to video from About.com.See Transcript

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Transcript:How to Make Dairy-Free Cheesecake

Hi, I'm Linda. I'm the head chef at Cru Vegan Restaurant in Silverlake, CA and today for About.com, I'm going to show you how to make a dairy-free blueberry cheesecake.

For the crust, the ingredients you will need are:

  • 1 cup of walnuts
  • 1/4 cup of raw agave nectar
  • 1/4 cup of raw coconut oil

For the filling, the ingredients you will need are:

  • 2 cups of raw cashews
  • 2 cups of raw coconut oil
  • 2 cups of raw agave nectar
  • 2 tspns of vanilla extract
  • 4 cups of fresh organic blueberries
  • 1/2 cup of nutritional yeast flakes
  • 1/2 cup of spring water

​You will also need:

  • a high powered blender
  • something to grind your nuts with, such as a food processor
  • an 8 inch spring mold cake pan

How to Make the Crust

To start, put the walnuts into the food processor and mix until they are finely ground. Next, put the processed walnuts into a bowl and add the raw agave nectar and raw coconut oil. Then mix with your hands, until a firm paste has developed. After that, put the crust into the 8 inch spring mold cake pan. Press it down and refrigerate for 10 minutes to let the coconut oil harden so the crust will get firm.

How to Make the Pie Filling

Now onto the filling. In a separate bowl, add the blueberries, nutritional yeast flakes, raw coconut oil, raw cashews, raw agave nectar, vanilla extract and water. Mix thoroughly. Then blend 2 to 3 cups at a time in the high powered blender until you are left with a consistent purple puree. 

Mix once more and then pour the mixture over the crust in the 8 inch spring mold cake pan. Place in the refrigerator and let it sit for at least 2 hours.

And that is how you make a dairy-free cheesecake!

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