Printable Gluten-Free Dairy-Free Cheesecake Recipe Card
Look no further for the most creamy, tasty gluten free diary free cheesecake ever! Feel free to print or save this recipe card for easy reference when shopping for ingredients or making this cheesecake.
Servings: 12 pieces
Calories: 277kcal
Equipment
- Springform pan
- Medium Mixing Bowl
- Mixing Spoon
- Stand mixer
Ingredients
Crust
- 1 ½ cups crushed GF Graham Crackers
- 1 tsp. ground cinnamon
- 6 Tbsp. coconut oil melted
Cheesecake Filling
- 1 pound package silken tofu drained
- 1 cup sugar
- 1 pound dairy-free cream cheese 2 packages
- 1 egg room temperature
- 2 tsp. pure vanilla extract
Topping
- Your favorite toppings. I like cherry pie filling. Fresh berries, chocolate ganache, lemon pie filling, and hot fudge sauce work well, too!
Instructions
- Preheat oven to 350 F.
- Grease the bottom and sides of a 9" springform pan with solid coconut oil. Set aside.
- In a medium bowl, mix melted coconut oil, graham cracker crumbs, and cinnamon until you no longer see any large lumps of “oily” graham cracker crumbs. (It should be evenly mixed.)
- Spoon the crust mix into the springform pan. Use your fingers to flatten the crust mix and form an evenly thick crust on the bottom and halfway up the sides of the pan.
- Bake for 11-12 minutes. Place the pre-baked crust aside and allow to cool at least 30 minutes before filling.
- Move the oven rack to center position and turn oven down to 325 F.
- In the bowl of a stand mixer, beat the tofu on medium speed for 3 minutes.
- Add in the sugar and cream cheese and mix for 1 minute.
- Add the egg and vanilla and blend for another 30 seconds.
- When the crust has completely cooled, pour the filling mix into it. Smooth the top.
- Bake the cheesecake on the middle rack in your oven for 40-45 minutes, until the edges are firm, but the center is slightly jiggly
- Turn oven off but leave the cake in the oven with door cracked open for about 1 hour.
- Remove cake from oven and place it on a cooling rack. Let cake cool completely before placing in the refrigerator.
- Refrigerate cheesecake overnight until you’re ready to slice and serve it.
- Cut the cheesecake into 12 equally sized slices. Serve this cheesecake with a selection of favorite toppings.
Notes
- When pressing in the graham cracker crust, push the crust halfway up the sides of the springform pan.
- The filling should be smooth - make sure to smooth the top before baking.
- After baking, leave the oven door open slightly to allow the cheesecake to cool gradually.
- Refrigerate after cooling for best results.
- Serve chilled with cherry pie filling on top.
Nutrition
Calories: 277kcal | Carbohydrates: 23g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 15mg | Sodium: 160mg | Potassium: 73mg | Fiber: 3g | Sugar: 19g | Vitamin A: 20IU | Calcium: 43mg | Iron: 1mg
