Best 3 Non Dairy Pareve Cheesecake Recipes
Cheesecake is a classic dessert that is enjoyed by people of all ages. It is typically made with a creamy cheese filling on top of a graham cracker crust. However, this recipe offers a non-dairy, pareve version of cheesecake that is perfect for those with dietary restrictions or who simply want to try something different. Using a combination of almond flour, oats, maple syrup, and coconut oil, this recipe creates a delicious and satisfying crust. The filling is made with a blend of silken tofu, cream cheese, coconut cream, and lemon juice, resulting in a smooth and creamy texture. Additionally, the article provides alternative recipes for those who prefer a baked or no-bake cheesecake, as well as a gluten-free option for the crust. With its unique flavor and dietary-friendly ingredients, this non-dairy, pareve cheesecake is a delightful treat that can be enjoyed by everyone.
Let's cook with our recipes!
DAIRY FREE CHEESECAKE
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
DAIRY FREE CHEESECAKE
Make and share this Dairy Free Cheesecake recipe from Food.com.
Provided by HungarianChef
Categories Cheesecake
Time 1h5m
Yield 8 slices, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients (except shell) in a food processor until well blended.
- Put mixture in pie shell.
- Bake at 350°F for 45 minutes.
Nutrition Facts : Calories 255.1, Fat 11.5, SaturatedFat 2.6, Cholesterol 62, Sodium 251.6, Carbohydrate 34.6, Fiber 0.6, Sugar 23.8, Protein 3.8
NON-DAIRY (PAREVE) CHEESECAKE
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
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!
Tips:
- Use a high-quality vegan cream cheese. This will ensure that your cheesecake has a smooth and creamy texture. Some popular brands of vegan cream cheese include Tofutti, Kite Hill, and Daiya.
- Be sure to chill the cheesecake before serving. This will help it to set properly and make it easier to slice.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to line the plate with parchment paper before pouring in the cheesecake batter.
- You can use any type of graham cracker crust for this cheesecake. If you're making your own, be sure to use vegan graham crackers.
- Get creative with your toppings! You can use fresh berries, chocolate chips, or even a dollop of vegan whipped cream.
Conclusion:
This non-dairy pareve cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and flavorful crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this non-dairy pareve cheesecake a try!
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