By Lindy Van Schalkwyk, last updated on October 3, 2024
Today we will look at the Daiya cheesecake ingredients. This will help us recreate this amazing dairy-free and gluten-free cheesecake at home!
This recipe is incredibly easy and uses very affordable vegan ingredients. And it makes an uber-rich, creamy, and luscious vegan cheesecake!
Why People Love This Cheesecake – Daiya Cheesecake Review
Daiya is a brand that is quickly becoming more and more popular across the globe. Why you may ask? They specialize in creating a ton of different dairy-free dishes and desserts. Some examples of their comprehensive pre-made meals include plant-based dairy-free burritos, pasta, flatbreads, pizza, and of course, cheesecakes.
Today we will obviously be focusing on their cheesecakes, or as they like to call them, “cheezecakes.” They offer 5 delicious flavors:
- Daiya chocolate cheezecake
- Daiya strawberry cheezecake
- Daiya pumpkin cheezecake
- Daiya key lime cheezecake
- Daiya New York cheezecake
But are they any good? Many people question what the Daiya cheesecake ingredients are. Can these cheezecakes be this good without containing any dairy?
We’ll get to a list of Daiya cheesecake ingredients shortly. But, we want to discuss the many benefits these cheesecakes offer.
First and foremost, they are dairy-free. That makes it perfect for people with allergies or who are lactose-intolerant, vegetarian, or vegan. Furthermore, they make their cheesecakes without gluten, soy, eggs, and peanuts. And they’ve also specified you won’t find any fish or shellfish.
Depending on the flavor you choose, it may contain some other allergens (like coconut in the Daiya New York cheesecake).
All of these cheesecakes are extremely rich, creamy, and packed with flavor. It is a great way to enjoy your favorite cheesecake with less guilt or stress regarding allergens.
What are the Daiya cheesecake ingredients?
Most of these cheesecakes contain pretty much the same ingredients. They are all gluten-free, soy-free, and certified plant-based. And, they are all made with non-GMO ingredients!
These cheesecakes consist of two parts: the filling and the gluten-free crust.
All of these crusts are made with a combination of brown rice and sorghum flour. It contains a couple of flavorings (like coconut oil, cane sugar, and molasses), preservatives, and stabilizers.
The fillings for all of these cheesecakes are made from coconut cream. The flavorings are all vegan natural flavorings. And they also include some stabilizers, flavor enhancers, and preservatives.
Today, we will be using the Daiya cheesecake ingredients list to recreate this ready-to-eat dessert. We will be making a much easier and quicker homemade version. And, it will contain a lot fewer chemical additives.
And, we will recreate their New York cheesecake. You can easily add extracts and colorings to recreate the other flavors. Let’s get to it!
Daiya Cheesecake Ingredients – What You Need
Ingredients for the crust
- 3 cups gluten-free oat flour
- 1/3 cup light brown sugar
- 2 1/2 tablespoons maple syrup
- 1/4 teaspoon sea salt flakes
- 1/4 cup coconut oil
- 6 tablespoons margarine, melted (or another type of vegan butter)
Ingredients for the coconut filling
- 32 ounces Daiya Plain Cream Cheeze Spread, softened at room temperature
- 3/4 cup granulated white sugar
- 4 tablespoons cornstarch
- 1 tablespoon vanilla extract
- Pinch of sea salt flakes
- Juice of 1 lime
- 1 2/3 cups coconut cream (or another vegan cream), room temperature
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted margarine)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Make the crust
Preheat the oven to 360ºF (180ºC). Line a 10-inch springform baking pan with your baking paper. Remember to brush the sides with vegan butter or margarine. Or use a non-stick cooking spray that’s vegan.
Then, combine all of the crust ingredients in a food processor. Pulse until you have a uniform crumb mixture. The texture should be somewhat fine.
Step 2: Bake the crust
Press the crust mixture into your lined springform pan. Use the back of a flat measuring cup or spoon to press the crust in tightly. If it’s not compact, it will break apart easily. You can also press some of the crust up the sides of the springform pan.
Bake the crust for about 8-10 minutes or until it has browned beautifully. Remove the crust from the oven and leave it to cool at room temperature.
Step 3: Make the vegan cheesecake filling
Add the cream cheesecake to a large mixing bowl. Beat it until it becomes fluffy, creamy, and uniform in consistency. This will take about 3-4 minutes.
Add the sugar, cornstarch, vanilla, salt, and lime juice. Mix them well so you distribute the ingredients evenly.
Finally, whisk in the coconut cream. Slowly add it to prevent your cream cheese mixture from becoming lumpy.
Step 4: Bake the cheesecake
Pour the cheesecake filling into the crust-lined cake pan. Then, place the pan inside a water bath.
Place the cheesecake (and water bath) inside the oven. Leave it to bake for about 1 hour.
Step 5: Cool your cheesecake
Once your cheesecake has been fully baked, you can switch off the oven and open the door slightly. Allow the cheesecake to cool for 1 to 2 hours.
Wrap it in plastic or saran wrap and leave it to set in the fridge overnight.
Expert Tips And Tricks
- You can use any vegan cream cheese that you’d like. Take a look at this comprehensive guide on some amazing, and easily-accessible options.
- You can make this recipe with brown rice flour or sorghum flour. We just prefer the flavor of oat flour with vanilla New York cheesecake.
- Some vegans don’t consider sugar as a “vegan-friendly” ingredient. You can also use Stevia, Agave Nectar, maple syrup, and fructose.
Preparations Times And Servings
| Preparation Time | Baking Time | Servings |
| 15 minutes | 1 hour 10 minutes | 8-10 |
A Final Look At The Daiya Cheesecake Ingredients
All of the Daiya cheesecake ingredients in today’s recipe are interchangeable. They are all vegan, but you will just need to double-check any packaging and claims.
If you’ve enjoyed this vegan New York cheesecake, go take a look at some other ones on our website. And, if you want a specific recipe, send your suggestions in the comments below.
Daiya Cheesecake Ingredients - Easy New York Cheesecake
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted margarine)
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 3 cups gluten-free oat flour
- 1/3 cup light brown sugar
- 2 1/2 tablespoons maple syrup
- 1/4 teaspoon sea salt flakes
- 1/4 cup coconut oil
- 6 tablespoons margarine, melted (or another type of vegan butter)
Ingredients for the coconut filling
- 32 ounces Daiya Plain Cream Cheeze Spread, softened at room temperature
- 3/4 cup granulated white sugar
- 4 tablespoons cornstarch
- 1 tablespoon vanilla extract
- Pinch of sea salt flakes
- Juice of 1 lime
- 1 2/3 cups coconut cream, or another vegan cream, room temperature
Instructions
- Make the crustPreheat the oven to 360ºF (180ºC). Line a 10-inch springform baking pan with your baking paper. Remember to brush the sides with vegan butter or margarine. Or use a non-stick cooking spray that's vegan.Then, combine all of the crust ingredients in a food processor. Pulse until you have a uniform crumb mixture. The texture should be somewhat fine.3 cups gluten-free oat flour, 1/3 cup light brown sugar, 2 1/2 tablespoons maple syrup, 1/4 teaspoon sea salt flakes, 1/4 cup coconut oil, 6 tablespoons margarine, melted (or another type of vegan butter)
- Bake the crustPress the crust mixture into your lined springform pan. Use the back of a flat measuring cup or spoon to press the crust in tightly. If it's not compact, it will break apart easily. You can also press some of the crust up the sides of the springform pan.Bake the crust for about 8-10 minutes or until it has browned beautifully. Remove the crust from the oven and leave it to cool at room temperature.
- Make the vegan cheesecake fillingAdd the cream cheesecake to a large mixing bowl. Beat it until it becomes fluffy, creamy, and uniform in consistency. This will take about 3-4 minutes.Add the sugar, cornstarch, vanilla, salt, and lime juice. Mix them well so you distribute the ingredients evenly.Finally, whisk in the coconut cream. Slowly add it to prevent your cream cheese mixture from becoming lumpy.32 ounces Daiya Plain Cream Cheeze Spread, softened at room temperature, 3/4 cup granulated white sugar, 4 tablespoons cornstarch, 1 tablespoon vanilla extract, Pinch of sea salt flakes, Juice of 1 lime, 1 2/3 cups coconut cream, or another vegan cream, room temperature
- Bake the cheesecakePour the cheesecake filling into the crust-lined cake pan. Then, place the pan inside a water bath.Place the cheesecake (and water bath) inside the oven. Leave it to bake for about 1 hour.
- Cool your cheesecakeOnce your cheesecake has been fully baked, you can switch off the oven and open the door slightly. Allow the cheesecake to cool for 1 to 2 hours.Wrap it in plastic or saran wrap and leave it to set in the fridge overnight.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.