Lactose Free Pumpkin Cheesecake Could Be Dairy Free
Indulge in the creamy, spiced perfection of this Lactose-Free Pumpkin Cheesecake, a dessert designed to satisfy seasonal cravings without compromising dietary needs. This recipe features a rich and velvety filling made with lactose-free cream cheese—or your favorite dairy-free alternative—paired with the warm flavors of pumpkin puree, pumpkin pie spice, and coconut cream. The crust, a delightful blend of lactose-free graham crackers and melted coconut oil, provides the perfect base for this gluten-friendly treat. Whether you're baking for a holiday gathering or a weeknight indulgence, this fall-inspired cheesecake offers all the decadence of traditional recipes with the added benefit of being suitable for those with lactose sensitivities. Serve it chilled, topped with a dollop of whipped coconut cream, for a show-stopping dessert that everyone can enjoy.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Lactose-free graham crackers (crushed)
- 0.25 cups Coconut oil (melted)
- 16 ounces Lactose-free cream cheese (or dairy-free cream cheese alternative)
- 1 cups Canned pumpkin puree
- 0.5 cups Coconut cream (thick part of canned coconut milk)
- 0.75 cups Coconut sugar (or any preferred sugar substitute)
- 1 teaspoons Vanilla extract
- 1.5 teaspoons Pumpkin pie spice
- 2 tablespoons Cornstarch (or arrowroot powder for a grain-free option)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the base with parchment paper for easy removal.
Prepare the crust: In a mixing bowl, combine the crushed lactose-free graham crackers and melted coconut oil. Stir until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool slightly.
Meanwhile, in a large mixing bowl, beat the lactose-free cream cheese (or dairy-free cream cheese alternative) using a hand or stand mixer until smooth and creamy.
Add the canned pumpkin puree, coconut cream, coconut sugar, vanilla extract, pumpkin pie spice, and cornstarch to the cream cheese mixture. Beat until well combined and smooth.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any spills, and bake in the preheated oven for 45-50 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool gradually in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature, then transfer to the refrigerator to chill for at least 4 hours, or overnight for best results.
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve plain or topped with a dollop of lactose-free whipped cream or coconut whipped cream for extra decadence.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.3 g | 317% | |
| Saturated Fat | 168.6 g | 843% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 252.7 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
