Best Gwens Non Dairy Cheesecake Recipes

DAIRY FREE CHEESECAKE

Dairy Free Cheesecake image

This baked dairy free cheesecake is just as good or better than any baked cheesecake you've ever had. It's creamy and cheesy and simply sensational!

Provided by Alison Andrews

Time 1h15m

Number Of Ingredients 12

Ingredients

28 Golden Oreos
1/3 cup Vegan Butter ((75g) Melted)
1 1/4 cups Canned Coconut Cream ((300ml) hardened cream only from a chilled 14 ounce (400ml) can, chilled in the fridge overnight)
1 cup Raw Cashews ((150g))
16 ounces Dairy Free Cream Cheese ((450g) We used Tofutti brand)
1 2/3 cups Caster Sugar ((330g) Superfine Sugar*)
1/2 cup Cornstarch ((64g))
1/2 tsp Salt
5 Tbsp Lemon Juice
1 tsp Vanilla Extract
2 Tbsp Lemon Zest
6 Golden Oreos (Crushed)

Steps:

Preheat the oven to 320°F (160°C).
Add the oreo cookies to the food processor and process into crumbs. Melt the vegan butter and then add to the processor and process again until all the crumbs are coated with the butter. Spray a 9-inch round pie dish* with non-stick spray and then press the cookie crumbs down into an even layer. Set aside while you prepare your filling.
Take the can of chilled coconut cream from the fridge and open the can. Scoop the hardened cream that has risen to the top into your blender jug, leaving the watery part behind. Add the raw cashews and blend until smooth. If your blender is not powerful (like a Vitamix) then blend the coconut cream first, and then add the cashew nuts and blend them in. Set aside.
Add the two tubs of dairy-free cream cheese to the bowl of your stand mixer, along with the caster sugar, cornstarch, salt, lemon juice and vanilla extract. Starting at slow speed gradually increase speed until everything is well mixed. Be careful not to overmix, it just needs to be mixed in, don't leave the mixer running.
Add the coconut cream and cashew mix along with some lemon zest to the cream cheese mix and fold in.
Pour the filling over the crust and smooth down.
Bake for 60 minutes.
After 60 minutes turn off the oven and crack open the oven door leaving the cheesecake in the oven to cool down slowly for an hour.
When it's finished baking it will be a little jiggly in the middle, this is perfect.
After cooling in the oven, move it to the counter and let it cool down to room temperature and then move it to the fridge until chilled through. It's ideal if you can leave it overnight.
When it's completely chilled through and firmed up then add the crumb topping and serve!

Nutrition Facts : ServingSize 1 Slice, Calories 542 kcal, Sugar 40.6 g, Sodium 421 mg, Fat 30.3 g, SaturatedFat 12.5 g, Carbohydrate 62.7 g, Fiber 0.9 g, Protein 5.5 g

NON-DAIRY (PAREVE) CHEESECAKE

Non-Dairy (Pareve) Cheesecake image

Make and share this Non-Dairy (Pareve) Cheesecake recipe from Food.com.

Provided by Devora

Categories Cheesecake

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) containers soy cream cheese (Toffuti brand)
1 (12 ounce) container tofutti sour cream (non-dairy)
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 cup sugar
1 graham cracker pie crust

Steps:

Preheat oven to 350 degrees.
Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
Pour into graham cracker crust and bake for half an hour.
Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
Let chill in the refrigerator until cold and enjoy!