Best 3 Lactose Free Cheesecake Recipes
Indulge in the delectable world of lactose-free cheesecakes, where creamy textures and tangy flavors dance on your palate. Say goodbye to discomfort and embrace the joy of enjoying this classic dessert without compromising on taste. Our collection of lactose-free cheesecake recipes caters to various dietary preferences and skill levels, ensuring that everyone can savor the delight of this timeless treat.
From the classic New York-style cheesecake with its rich, dense filling to the light and airy Japanese cheesecake that melts in your mouth, our recipes offer a diverse range of textures and flavors. For those who prefer a no-bake option, we have a selection of creamy and refreshing cheesecakes that require no oven time. And for those with vegan preferences, we have a delightful recipe that uses plant-based ingredients to create a luscious and satisfying cheesecake.
Each recipe is carefully crafted with detailed instructions and helpful tips to guide you through the process, ensuring success even for beginner bakers. Indulge in the classic flavors of vanilla and cream cheese, or explore creative combinations like chocolate swirl, berry compote, and tangy lemon. Whether you're a seasoned baker or just starting your culinary journey, our lactose-free cheesecake recipes will delight your taste buds and leave you craving more.
LACTOSE-FREE BLUEBERRY CHEESECAKE
Soy cream cheese works wonders in this smooth and creamy cheesecake from the Test Kitchen. This delicious, lactose-free dessert tastes like the real thing.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine cracker crumbs and margarine. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., Meanwhile, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg; beat on low speed just until combined. Stir in the lemon juice, lemon zest and vanilla. Pour over crust., Return pan to baking sheet. Bake at 325° until center is almost set, 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For topping, combine sugar and cornstarch. Stir in water until smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3 minutes or until thickened. Transfer mixture to a bowl; cover surface with plastic wrap. Cool to room temperature. Spoon topping over cheesecake. Refrigerate leftovers.
Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.
DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: raw pecan, almond flour, pitted dates, cinnamon, coconut oil, salt, raw cashew, cold water, canned coconut milk, fresh lemon juice, coconut oil, maple syrup, vanilla extract, strawberry, strawberry
Provided by Joey Firoben
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
- Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
- Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
- Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
- Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
- Freeze the pan while preparing the strawberry layer, about 10 minutes.
- Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
- Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
- Top the cheesecake with sliced strawberries.
- Freeze the cheesecake until solid, at least 4 hours.
- To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
LACTOSE FREE CHEESECAKE
This is an almost vegan cheesecake. You could substitute the Lactaid milk with light soy milk. A healthy, low fat, low calorie cheesecake.
Provided by Gladys L.
Categories Cheesecake
Time 35m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a blender, combine tofu, milk, vanilla and syrup. Blend until smooth and pour into crust.
- Bake for 30 minutes.
- Remove from oven and cool. Refrigerate until chilled.
Nutrition Facts : Calories 105.3, Fat 1.6, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 20.2, Fiber 0.1, Sugar 19, Protein 2.8
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your cheesecake. Make sure to use fresh, full-fat cream cheese, sour cream, and milk for the best results.
- Don't overbeat the cream cheese: Overbeating the cream cheese can cause the cheesecake to be dense and crumbly. Beat the cream cheese just until it is smooth and creamy, about 2 minutes on medium speed.
- Use a springform pan: A springform pan is essential for making a cheesecake because it allows you to easily remove the cheesecake from the pan after it has cooled.
- Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking. Place the springform pan inside a larger baking dish and fill the larger baking dish with hot water to come halfway up the sides of the springform pan.
- Cool the cheesecake slowly: Allow the cheesecake to cool completely before serving. This will help to prevent the cheesecake from sinking in the center.
Conclusion:
This lactose-free cheesecake recipe is a delicious and creamy dessert that can be enjoyed by people with lactose intolerance or those who simply prefer to avoid dairy. The cheesecake is made with a combination of cream cheese, sour cream, and milk, and it is baked in a water bath to ensure a smooth and creamy texture. The cheesecake can be topped with your favorite fruit or sauce, and it is sure to be a hit at any gathering.
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