Pareve Cheesecake Recipe: Creamy Dairy-Free Dessert Perfect for Shavuot

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I’ve been making this pareve cheesecake for years, and honestly, most people can’t believe it doesn’t contain a single drop of dairy. The secret lies in using cashew cream and cream cheese alternatives that give you that rich, tangy flavor we all crave in a proper cheesecake. What started as a necessity for my kosher kitchen has become my go-to dessert when I want something impressive but need to keep it dairy-free.

Shavuot calls for dairy treats in many households, but if you’re serving a meat meal or need to accommodate dietary restrictions, this pareve version delivers everything you want from cheesecake. The texture is surprisingly smooth and dense, just like the New York-style cheesecake my grandmother used to make. I use soaked cashews blended with coconut cream as the base, then add a good amount of lemon juice for that characteristic tang. The graham cracker crust stays traditional, using margarine instead of butter.

The Secret to Perfect Pareve Cheesecake Texture

The key to getting the texture right is patience during the blending process. You need to blend those cashews until they’re completely smooth, no grittiness at all. I usually soak them overnight, but if you’re in a hurry, cover them with boiling water for 30 minutes. The other crucial step is the slow, low-temperature baking. This prevents cracks and gives you that perfect, creamy center that wobbles just slightly when you gently shake the pan.

Make-Ahead Tips for Holiday Entertaining

This cheesecake actually improves after a day in the refrigerator. I make it the night before serving, which works perfectly for holiday planning. It pairs beautifully with fresh berries, a drizzle of fruit compote, or just a dusting of powdered sugar. The flavor is rich enough to stand on its own, but versatile enough to take on different toppings depending on the season.

Pareve Cheesecake Recipe: Creamy Dairy-Free Dessert Perfect for Shavuot - Jewish American recipe
I've been making this pareve cheesecake for years, and honestly, most people can't believe it doesn't contain a single drop of dairy. The secret lies in using cashew cream and cream cheese alternatives that give you that rich, tangy flavor we all crave in a proper cheesecake. What started as a necessity for my kosher kitchen has become my go-to dessert when I want something impressive but need to keep it dairy-free. Shavuot calls for dairy treats in many households, but if you're serving a meat meal or need to accommodate dietary restrictions, this pareve version delivers everything you want from cheesecake. The texture is surprisingly smooth and dense, just like the New York-style cheesecake my grandmother used to make. I use soaked cashews blended with coconut cream as the base, then add a good amount of lemon juice for that characteristic tang. The graham cracker crust stays traditional, using margarine instead of butter. The key to getting the texture right is patience during the blending process. You need to blend those cashews until they're completely smooth, no grittiness at all. I usually soak them overnight, but if you're in a hurry, cover them with boiling water for 30 minutes. The other crucial step is the slow, low-temperature baking. This prevents cracks and gives you that perfect, creamy center that wobbles just slightly when you gently shake the pan. This cheesecake actually improves after a day in the refrigerator. I make it the night before serving, which works perfectly for holiday planning. It pairs beautifully with fresh berries, a drizzle of fruit compote, or just a dusting of powdered sugar. The flavor is rich enough to stand on its own, but versatile enough to take on different toppings depending on the season.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1½ cups graham cracker crumbs
  • ⅓ cup pareve margarine melted
  • 3 tablespoons granulated sugar
For the Filling
  • 2 cups raw cashews soaked overnight
  • 1 can full-fat coconut milk chilled, cream only
  • 8 oz pareve cream cheese room temperature
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • ¼ cup fresh lemon juice
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons cornstarch

Method
 

Prepare the Crust
  1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the bottom and sides with aluminum foil.
  2. Mix graham cracker crumbs, melted margarine, and sugar in a bowl until evenly moistened.
  3. Press mixture firmly into the bottom of prepared pan using the bottom of a measuring cup.
  4. Bake for 10 minutes. Remove and let cool while preparing filling.
Make the Filling
  1. Drain and rinse soaked cashews. Add to a high-speed blender with the thick cream from the chilled coconut milk.
  2. Blend on high for 2-3 minutes until completely smooth and creamy, scraping sides as needed.
  3. In a large bowl, beat pareve cream cheese with sugar until smooth and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in the cashew cream mixture, lemon juice, vanilla, salt, and cornstarch until just combined.
  6. Pour filling over the baked crust and smooth the top.
Bake and Cool
  1. Place springform pan in a larger roasting pan and add hot water halfway up the sides of the springform pan.
  2. Bake for 55-60 minutes until center is almost set but still slightly jiggly.
  3. Turn off oven and crack the door open. Let cheesecake cool in oven for 1 hour.
  4. Remove from water bath and cool completely on a wire rack.
  5. Refrigerate for at least 3 hours or overnight before serving.

Notes

Soak cashews overnight in cold water, or for quick soaking, cover with boiling water for 30 minutes. Make sure coconut milk is well-chilled so you can easily separate the thick cream from the liquid. The cheesecake will keep covered in the refrigerator for up to 5 days and can be frozen for up to 3 months.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 26g 33%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 0mg
Sodium 245mg 11%
Dietary Fiber 2g 7%
Total Sugars 24g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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