dairy-free cheesecake dairy-free cheesecake Israeli Kitchen You can make the crust from scratch, but to save time, you can use a pre-made graham cracker crust. (Photo: Sarah F. Berkowitz)

Dairy-free cheesecake with berry topping

This fool-proof, easy recipe for a dairy-free cheesecake makes a great dessert for any meal.

  • Yield: 1 pie
  • Prep time: 30 minutes
  • Cook time: 30 minutes

Looking for a healthy dessert recipe? I belong to a massive club of cheesecake lovers, and chances are most of the people reading this belong to the same club. But many people today are lactose intolerant, or find that after rich, dairy dishes they just don’t feel great. I’ve taken my best cheesecake recipe and made some health-conscious changes so you can have your cake (and eat it) and feel great!

This dairy-free cheesecake recipe is made with about 1/3 of the fat and sugar of a basic cheesecake recipe, but it’s got sweetness from the frozen fruit and a fabulous light, creamy texture from the whipped eggs and yogurt. Kind of takes it from the category of low-fat recipes right on over to decadent dessert recipes.


  • 1 prepared graham cracker crust
  • 8 ounces vegan cream cheese
  • 6 ounces dairy-free vanilla yogurt
  • 3 eggs, room temperature
  • 2 tablespoons flour
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • Topping

  • 1 bag frozen blueberries
  • 1/2 bag frozen raspberries
  • 1 1/2 tablespoon cornstarch
  • 1/4 cup sugar
  • Water, as needed


Preheat oven to 350°. Separate eggs, placing whites in a stand mixer.

Beat on high until soft peaks form. Pour half of the sugar in while continuing to beat, until peaks are stiff (you should be able to turn the bowl upside down without them sliding out).

In a small bowl, beat yolks until smooth and thick. Add remaining sugar, flour, and vanilla, and mix again. Add dairy-free yogurt and mix until smooth.

Gently fold egg mixture into beaten whites, and then pour into pie crust.

Bake for 25-30 minutes, or until center of pie is set. Cool completely on a wire rack before refrigerating.

Meanwhile, in a small pot mix frozen fruit with cornstarch and sugar. Turn heat to medium, and begin stirring until fruit is hot. Add about 1/4 cup water, and continue stirring every minute or so until a thick sauce forms. Add more water and sugar as needed, until you achieve your desired sauce consistency and sweetness.

Store cheesecake and fruit sauce in fridge until ready to serve.

Note: Fruit sauce should be stored separately from cheesecake to avoid it seeping in and causing sogginess. Serve each slice with a heaping spoonful of fruit sauce immediately before eating for a beautiful presentation and a perfect texture!

Related Topics: Desserts

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