Lactose Free Blueberry Cheesecake Recipes

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LACTOSE-FREE BLUEBERRY CHEESECAKE



Lactose-Free Blueberry Cheesecake image

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

1/2 cup graham cracker crumbs
2 tablespoons margarine, melted
1 carton (8 ounces) nondairy imitation cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
1 large egg, lightly beaten
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
TOPPING:
1 tablespoon sugar
2 teaspoons cornstarch
1/4 cup water
1 cup fresh blueberries

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 BREAKFAST BLUEBERRY CHEESECAKE MUFFINS



Dairy-Free Breakfast Blueberry Cheesecake Muffins image

Being lactose intolerant, I have adjusted my Mom's old recipe to make it non-dairy. Here is the perfect alternative using Tofutti® cream cheese. You would never know it's not real cream cheese. Serve this for breakfast or brunch on a sunny spring day.

Provided by joannemerc

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 egg
¾ cup vanilla soy milk
⅓ cup vegetable oil
1 teaspoon lemon zest
4 ounces dairy-free cream cheese (such as Tofutti®)
¾ cup fresh blueberries
3 tablespoons white sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine flour, 1/2 cup sugar and baking powder in large bowl.
  • In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  • Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

Nutrition Facts : Calories 202.1 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 132.1 mg, Sugar 12.9 g

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