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New York-Style Raw Cheesecake {dairy free}

March 18, 2021 by Erica 12 Comments

New York-Style Raw Cheesecake New York-Style Raw Cheesecake

Sometimes the simplest cakes are the best cakes. New York-style cheesecake is one of those simple, tangy, creamy cakes with a distinct texture and crust. I grew up in New York City and I’ve had many slices of New York Cheesecake. I never tire of it. It’s a classic.

It’s my birthday today. I used to be kind of shy about it, but no more. To celebrate, I’m sharing my New York-Style raw Cheesecake recipe.

Fora dairy version of this type of cheesecake using yogurt, my cheesecake using yogurt and crème fraîche comes very close to a New York-style cheesecake, and is probiotic style as well!

If you’re a fan of raw cheesecakes, here are some more to try:

  • Pumpkin Cheesecake 
  • Pumpkin Cheesecake {dairy free}
  • Raw Berry Cheesecake {dairy free}
  • Chocolate Cheesecake {dairy free}
  • Blueberry Cheesecake Bars {dairy free}

New York-Style Raw Cheesecake

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5 from 1 vote

New York Style No-Bake Cheesecake

I use a 7-inch springform pan to bake this cheesecake, but you can use a smaller pan or go to an 8-inch (which will yield a flatter cake).
Lately I don't add the extra spices to the cake and it tastes even more "traditional" so up to you. I leave out the cinnamon, ginger, and cloves so it tastes like a more basic crust.
Servings: 10 servings
Calories: 273kcal

Equipment

  • High speed blender
  • Food processor (optional, for the crust)

Ingredients

Crust

  • 1 cup blanched almond flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon coconut oil, melted

Filling

  • 1 1/2 cups raw cashews soaked in hot water for at least 10 minutes
  • 1/4 cup coconut oil, melted
  • 1/3 cup lemon juice
  • 1/3 cup maple syrup or honey
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

Crust

  • In a mixing bowl (or food processor) blend the flour, salt, cinnamon, ginger, cloves, honey and coconut oil and mix for 20 seconds or so, or until it forms small pieces of dough.
  • Prepare a springform pan with parchment paper unless it's a non-stick surface. Use your fingers to press the crust on the bottom surface of the pan.

Filling

  • Place all the ingredients in a high-speed blender and blend until the layer is very creamy in consistency. I usually process this layer for at least a minute.
  • Pour the cheesecake layer over the crust and even it out by shuffling the pan or use a spatula.
  • Freeze the cheesecake for at least 4 hours.
  • Slice and serve. If completely frozen, thaw for 5 to 10 minutes at room temperature. Store covered in the freezer.

Nutrition

Calories: 273kcal | Carbohydrates: 19g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Sodium: 120mg | Potassium: 173mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
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Filed Under: Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Plant-based, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Chicken Carnitas {quick & easy}
Next Post: Milk Chocolate Buttercream Frosting {dairy free} »

Reader Interactions

Comments

  1. Carole

    April 2, 2021 at 1:22 pm

    Hello Erica

    I love your recipe..I would like to ask you if you have any suggestion for pie crust, i want to use a peanut butter and banana as my base because I’m trying to avoid nut flour and grounded nuts. Do you have a recipe in mind? I want to make another cheesecake. Thank you.

    Reply
    • Erica

      April 2, 2021 at 4:33 pm

      You can try peanut flour or a cookie dough recipe that you use normally. The base is very similar to some of my cookie dough recipes. Hope that helps!

      Reply
  2. Beth H

    April 1, 2021 at 7:13 am

    Happy (belated) Birthday! I look forward to trying this…your recipes are always simple and perfect! You are my go to for our GAPS diet special occasions…but I’ll be keeping your recipes to use forever, they’re so good!

    Reply
    • Erica

      April 1, 2021 at 11:45 am

      Thank you so much! ☺️

      Reply
  3. NESRIN UMUR

    March 21, 2021 at 4:56 pm

    Happy birthday Erica! This looks yummy like your berry cheesecake that I make all the time. For my husband’s birthday I used your Yellow Cake recipe (no egg beating version) I put 1 Tbsp of fresh lemon juice in addition to lemon zest and reduced the vanilla to 1tps. Thank you for all your yummy recipes. Happy happy birthday.

    Reply
    • Erica

      March 21, 2021 at 5:17 pm

      Thanks Nesrin! You’re so welcome 🙂

      Reply
  4. Beth

    March 20, 2021 at 6:17 pm

    5 stars
    Happy birthday! This was so delish, and easy to make. Thank you for another beautiful recipe

    Reply
    • Erica

      March 20, 2021 at 7:20 pm

      Thank you and thank you 🙂 ☺️

      Reply
  5. Linda

    March 18, 2021 at 8:13 pm

    Happy Birthday!!
    I’ve made many of your baked goods recipes and they always turn out perfectly and are loved by my family. This new recipe looks amazing! I’m a cheesecake lover and will definitely be making this one!!

    Reply
    • Erica

      March 18, 2021 at 8:16 pm

      Thank you!! That’s so good to hear. Best wishes 🙂

      Reply
  6. Nancy

    March 18, 2021 at 9:11 am

    Happy Birthday!

    Reply
    • Erica

      March 18, 2021 at 10:10 am

      Thanks!

      Reply

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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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