When I first gave up dairy I missed a few things like organic Greek yogurt and cheese, but after a few weeks I no longer craved them and there aren't many things that I miss anymore. Cheesecake is not one of those things! Cheesecake is probably my all-time favorite dessert and one of the few things I really miss being dairy-free. Determined to create a dairy-free version of the delicious, dense and creamy cheesecake that I actually enjoy as much as the real thing, I came up with this recipes, and it doesn't disappoint! I had to seek out a couple dairy and gluten-free products to make it work (and be warned, they aren't cheap), but I found some winners and I encourage you to use the same brands I did for the best results. I hope you'll enjoy this decadent treat as much as I do!
*I updated this recipe on May 13, 2017 to include some tweaks I made and now it's even better :-).
Makes one cheesecake using a 9" springform pan (about 10 servings).
- 1 1/4 cups Purely Elizabeth Original Ancient Grain Granola
- 2 Tbsp Coconut Oil
- 1 Tbsp Ground Flax Seed
- 1 Tbsp Coconut Palm Sugar
- 1 tsp Coconut Oil (to grease the springform pan)
- 4 packages Kite Hill Plain Cream Cheese Style Spread
- 1 1/2 cups Organic Granulated Sugar OR Lakanto Monk Fruit sweetener for a low-sugar option (yes, it tastes just as good!).
- 1/4 cup Organic Gluten-Free All Purpose Flour
- 1 cup Kite Hill Plain Unsweetened Yogurt
- 4 Eggs, Organic and Pasture-Raised
- 1 tsp Vanilla Extract, organic
- 1 tsp Organic Lemon or Orange Zest (finely grated)
- Adjust oven rack to middle position and preheat oven to 500°F.
- For the crust: In a food processor, grind the granola into a fine, graham flour-like texture.
- In a mixing bowl combine ground granola with 2 Tbsp coconut oil, ground flax and coconut palm sugar and mix well. If the mixture is too dry, add a little more coconut oil.
- Brush the bottom and sides of a 9-inch spring form pan with coconut oil. Press the crust mixture evenly into the bottom of the pan and slightly up the sides, making sure you don't leave any cracks.
- In an electric mixer, beat the non-dairy cream cheese on medium speed, gradually adding in the coconut palm sugar and gluten-free flour until smooth, about 3 minutes.
- Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don’t scrape down the bowl after each egg, you will have cream cheese lumps).
- Add non-dairy yogurt, zest and vanilla and beat until just incorporated.
- Pour batter into prepared pan. Bake cake at 500° for 10 minutes. Reduce oven temperature to 200° (leave oven door open until oven temp reduces).
- Bake until cheesecake perimeter is set but center jiggles slightly when pan is tapped, about 60-90 minutes. Turn off heat and leave oven door ajar for 1 hour longer. This gradual cooling will prevent the top from cracking.
- Remove cheesecake from oven and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)
Make it Pretty: Serve topped with fresh, organic berries or other fruit if desired
Make it Boozy: Add 2 Tbsp Grand Marnier or amaretto at step 7