Non Dairy Pareve Cheesecake Recipes

DAIRY FREE CHEESECAKE

Dairy Free Cheesecake image

This baked dairy free cheesecake is just as good or better than any baked cheesecake you've ever had. It's creamy and cheesy and simply sensational!

Provided by Alison Andrews

Time 1h15m

Number Of Ingredients 12

Ingredients

28 Golden Oreos
1/3 cup Vegan Butter ((75g) Melted)
1 1/4 cups Canned Coconut Cream ((300ml) hardened cream only from a chilled 14 ounce (400ml) can, chilled in the fridge overnight)
1 cup Raw Cashews ((150g))
16 ounces Dairy Free Cream Cheese ((450g) We used Tofutti brand)
1 2/3 cups Caster Sugar ((330g) Superfine Sugar*)
1/2 cup Cornstarch ((64g))
1/2 tsp Salt
5 Tbsp Lemon Juice
1 tsp Vanilla Extract
2 Tbsp Lemon Zest
6 Golden Oreos (Crushed)

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

Tofu Cheesecake image

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

Ingredients

2 (12 ounce) packages extra firm tofu, drained and cubed
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¼ cup vegetable oil
2 tablespoons lemon juice
1 (9 inch) prepared graham cracker crust

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