Best 4 Non Dairy Pareve Cheesecake Recipes
Non-dairy pareve cheesecakes are a delightful treat for those with dietary restrictions or those seeking a delicious dessert that is both creamy and rich. Made without dairy products, these cheesecakes utilize plant-based ingredients such as nuts, seeds, and coconut to create a luscious texture and satisfying flavor. Whether you are vegan, lactose-intolerant, or simply looking to explore new culinary horizons, this guide will provide you with the knowledge and inspiration you need to create a delectable non-dairy pareve cheesecake that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
TOFU CHEESECAKE
A vegan alternative to cheesecake. Very creamy and smooth. Top with fresh fruit, if desired.
Provided by Skinnychef86
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine tofu, sugar, vanilla, salt, vegetable oil, and lemon juice. Blend until smooth. Pour into the pie crust.
- Bake in the preheated oven until slightly brown, 20 to 30 minutes. Remove from the oven to cool. Refrigerate until chilled.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 46.4 g, Fat 18.3 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 3.2 g, Sodium 249.2 mg, Sugar 36.9 g
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!
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
Tips:
- Use high-quality ingredients. This will make a big difference in the taste of your cheesecake. Opt for full-fat cream cheese, sour cream, and heavy cream.
- Make sure your cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
- Don't overmix the batter. Overmixing can make the cheesecake tough. Mix only until the ingredients are well combined.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
With a little planning and effort, you can make a delicious and creamy non-dairy cheesecake that everyone will enjoy. These recipes provide a variety of options to suit your dietary needs and preferences. Whether you're vegan, lactose-intolerant, or simply looking for a healthier alternative, you're sure to find a recipe that you'll love.
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