Non Dairy Pareve Cheesecake
Indulge in the creamy delight of this Non-Dairy Pareve Cheesecake, a perfect dessert option for those seeking a luscious yet dairy-free treat. This velvety cheesecake features a buttery graham cracker crust made with melted coconut oil or margarine, while the filling blends rich non-dairy cream cheese and sour cream for a perfectly smooth texture. Hints of vanilla and a touch of fresh lemon juice elevate the flavor, while cornstarch and almond milk provide the perfect structure without any dairy in sight. With a bake time of just 60 minutes and an elegantly customizable presentation, this cheesecake is ideal for holiday celebrations, Shabbat dinners, or any occasion worth celebrating. Serve it chilled for the ultimate guilt-free indulgence that is completely pareve and irresistibly satisfying!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups coconut oil (melted) or margarine
- 2 tablespoons sugar (for crust)
- 16 ounces non-dairy cream cheese (e.g., Tofutti or Violife)
- 0.5 cups non-dairy sour cream
- 0.75 cups sugar (for filling)
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 0.25 cups unsweetened almond milk (or other non-dairy milk)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (165°C). Lightly grease an 8- or 9-inch springform pan.
In a medium mixing bowl, combine the graham cracker crumbs, melted coconut oil (or margarine), and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create the crust. Use the bottom of a glass to ensure a smooth, even layer. Set aside.
In a large bowl, use an electric mixer or stand mixer to beat the non-dairy cream cheese until smooth and creamy, about 2 minutes.
Add the non-dairy sour cream, sugar, and vanilla extract to the cream cheese. Beat until well blended.
In a small bowl, whisk together the cornstarch and almond milk until smooth. Add this mixture to the cream cheese filling, along with the lemon juice. Mix until fully incorporated.
Pour the filling over the prepared crust, spreading evenly with a spatula.
Place the springform pan into the oven on the center rack. Bake for 60 minutes or until the edges are set and the center still jiggles slightly.
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven, and let it cool completely at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, gently release the springform pan and slice the cheesecake. Enjoy chilled!
Nutrition Facts
Calories |
3791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.7 g | 312% | |
| Saturated Fat | 188.8 g | 944% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 228.6 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 408 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 549 mg | 12% | |
*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.
