Daiya No-Bake Cheesecake

recipe by
Team Daiya
The smooth and creamy texture of this cheesecake will make you forget that it's dairy-free!
30 mins
0 mins
Allergen Friendly
No / Low Cholesterol
30 Minutes or Less
2 containers
Plain Cream Cheese Style Spread
3/4 cup
coconut butter (a.k.a coconut manna)*
4 tbsp.
3 tbsp.
lemon juice
3 tbsp.
natural vanilla extract (clear or white is best but regular vanilla extract can also be used)
2/3 cup
4 tbsp.
coconut oil
*Note: Coconut butter, also known as coconut manna, can be found in many grocery stores in the nut butter aisle. It is not the same thing as coconut oil.
This makes a 10inch cheesecake in a springform pan.
In a blender or food processor, add the coconut butter, water, lemon juice, vanilla, and sugar. Blend until completely smooth (about 2 min.)
With an electric beater, whip the Daiya Plain Cream Cheese Style Spread until smooth. Add the smooth coconut butter paste and beat until fully incorporated.
Melt the coconut oil and pour into the cream cheese mixture. Beat until fully combined.
Spread onto prepared crust and let sit covered in the fridge for at least 3 hours.
Optional: Top the cheesecake with fresh berries, chocolate, or any other topping you desire!

Daiya cooking tips

Not only do Daiya products taste just like cheese, they’re also just as easy to use. We’ve outlined a few tips to help you enjoy them in many different delicious ways.

Share your recipe

We love food and we love cooking. If you have a recipe you’d like to share, we’d love to hear from you!