Non-Dairy Cheesecake

Non Dairy Cheesecake

It’s cheesecake time!  I love cheesecake, but not everyone can enjoy this fantastic, rich, and creamy dessert.  I have a great dairy free version that will have you asking for more. This recipe is super easy and great for anyone who can’t tolerate dairy.

Non-Dairy Cheesecake
Serves: 10-12 slices
 
Ingredients
  • Two 8 ounce containers of non-dairy plain flavored cream cheese. (I use Tofutti Better Than Cream Cheese brand)
  • 2 eggs
  • ½ cup sugar
  • 1 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 1 graham cracker pie crust
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric stand mixer, beat the cream cheese with the sugar until smooth.
  3. Add the eggs one at a time and beat until incorporated.
  4. Mix in the lemon juice and vanilla.
  5. Strain the batter into the graham cracker pie crust to make sure there are no lumps.
  6. Bake at 350 degrees F for 35-45 minutes until set.
  7. Allow to cool and then refrigerate for a few hours or overnight before serving.

 

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  • Hb

    I’m confused by the eggs in this non dairy recipe?

    • LilMissCakes

      Eggs are not considered a dairy ingredient. This is not a vegan recipe, it just contains no milk or cheese.

  • Julie

    YUM! I recently had to go dairy-free & egg yolk free; I used 3 egg whites in stead of the eggs; it didn’t end up as tall as other cheesecakes, but it was still very delicious; I even shared one today at a family potluck & everyone loved it. THANK YOU for the recipe. It makes being dairy-free much easier to handle knowing there are still “normal” food I can eat.

    • LilMissCakes

      Thank you so much! It’s good to know that you can replace the eggs with whites. All the recipes I share here are dairy-free, it’s really not the end of the world!