Vegan Gluten Free Cheesecake Recipe
Cool, creamy and totally decadent ... except this vegan gluten free cheesecake is a treat you can feel good about sharing!
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Ingredients
Graham Cracker Crust:
- 1 ½ cups crushed gluten free graham crackers
- 3 Tbs. dairy-free butter substitute e.g. Earth Balance® Buttery Sticks or butter (not vegan)
Cheesecake
- 16 oz 2 cups firm silken tofu (Morinaga® Organic Firm)
- 8 oz 1 cup vegan cream cheese, plain (Tofutti®, Daiya®, Go Veggie®)
- 4 oz 1/2 cup vegan sour cream or plain coconut yogurt (Vegan Gourmet® or Tofutti® sour cream or So Delicious® cultured yogurt)
- 2 Tbs. gfJules™ All Purpose Gluten Free Flour
- 2/3 cup sifted confectioner’s sugar
- ½ cup fine granulated cane sugar
- 1 tsp. pure vanilla extract
- 1 tsp. lime juice
- zest from 1 lime approximately 1 tsp.
Topping (optional)
- 3 cups fresh or frozen mixed berries
- 1 Tbs. granulated cane sugar
- 4 Tbs. orange juice
- 1 Tbs. lime juice
- 1 tsp. salba chia or ground flaxseed (used to thicken the berries)
Instructions
- To make the crust, crush gluten free graham crackers in a blender or food processor, or place in a large zip-top bag and roll over with a rolling pin until crackers are finely chopped. If the pieces are too large, they won’t hold together in the crust, so make sure the crackers are crushed finely.
- Stir together with 2 tablespoons melted dairy free substitute, adding the extra one tablespoon if necessary to hold the crumbs together for the crust.
- Press into the bottom and up the sides of a 9- or 10-inch pie pan. Place into cold oven while oven is preheating.
- Set oven to preheat at 325° F.
- Bring all cheesecake ingredients to room temperature, then blend together in a large food processor or stand mixer with whisk attachment. Process or beat until smooth, adding the lime zest last.
- Remove crust from the warmed oven and pour filling into the pan, filling only 2/3 full. If extra filling remains, pour into an oiled ramekin and bake separately.
- Bake for 50 minutes, or until lightly browned and only slightly jiggly in the center. Turn the oven off, but leave the cheesecake in the oven for 1 hour more.
- Remove to fully cool afterwards on a wire rack before refrigerating or finishing with berry topping.
- To make the berry topping, puree berries, and all other ingredients in a blender or food processor until smooth. Spread out over top of baked and cooled cheesecake. Refrigerate until set and ready to serve.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.