Delicious non-dairy cheesecake recipe for dessert lovers!
Bakers and dessert enthusiasts alike, brace yourself for a mouth-watering creation that will change the way you think about pareve cheesecake forever. It’s time to put a twist on the classic cheesecake recipe by making it non-dairy, and I’m here to tell you why you won’t regret it!
As someone who has always been a fan of the creamy deliciousness of cheesecakes, I was hesitant to try this recipe at first. But little did I know that non-dairy pareve cheesecake would steal my heart with every bite. The unique combination of ingredients used in this recipe offers the same rich taste as a traditional cheesecake, without any of the guilt!
Whether you’re lactose intolerant, vegan, or just looking for a healthier alternative to regular cheesecake, this recipe will blow your taste buds away. So gather up your graham cracker pie crust and let’s get baking!
Why You’ll Love This Recipe
I’ll tell you why you’re going to love this non-dairy (pareve) cheesecake recipe – it’s a game-changer, folks! This dairy-free option is creamy, rich, and absolutely divine with every bite. Trust me; you can’t tell the difference between this pareve cheesecake and its dairy counterpart. Let me convince you with some good old persuasion:
First and foremost, this recipe will meet the needs of dietary restrictions, kosher laws, or lactose-intolerant folks who crave a slice of delicious cheesecake. Say goodbye to FOMO and enjoy this incredible dessert.
But that’s not all; you’ll be amazed by how easy and quick it is to make. No complicated steps or baking techniques are required. With a simple ingredient list and an easy-to-follow recipe how-to, this pareve cheesecake recipe will become your go-to for special occasions or a mid-week indulgence.
The taste is on-point too. The graham cracker pie crust adds a perfect crunch while the blended cream cheese alternative (tofutti brand), soy cream cheese, and tofutti sour cream create a smooth and velvety texture that melts in your mouth. The subtle hints of lemon juice and vanilla bring out the full flavor that tastes like heaven on earth.
Wait – there’s more! This recipe also has variant options: you can turn this pareve cheesecake into mini cheesecakes or substitute ingredients like sour cream with non-dairy alternatives or soy cream cheese with Wayfare brand. You can even make it gluten-free by replacing graham crackers’ crust with a certified gluten-free alternative.
So why do I think you’ll love this?
Because it takes care of everyone at the table who loves a delicious slice of cheesecake, regardless of dietary restrictions. That means nobody misses out! This recipe is creativity at its finest, easy to make with little effort, tastes as good (if not better) than dairy-cheesecake – all while giving health-conscious individuals healthier options to still indulge in.
So go ahead; indulge in this scrumptious treat without worrying about guilt-trips or feeling left out. Don’t believe me? Try it for yourself – your taste buds will thank you later!
Ingredient List
Let’s dive into the ingredient list of this non-dairy (pareve) cheesecake recipe. Don’t worry, these ingredients are all easy to find at your local grocery store. Making the best non-dairy cheesecake requires choosing the right substitutions, and I’ve got you covered. This recipe will be using substitutes for the traditional cream cheese, sour cream, and eggs. So, let’s run through everything you will need:
Ingredients:
- Graham cracker pie crust: 1
- Sugar: ½ cup
- Vanilla: 1 tablespoon
- Lemon juice: 1 tablespoon
- Tofutti sour cream: 16 oz
- Non dairy cream cheese: 2 containers (16 oz)
- Eggs: 2 (substitutes listed below)
All these ingredients can be found in your local supermarket or specialty store. Let’s find out the substitutions for these key elements.
The Recipe How-To
Now that we’ve gone through the list of necessary ingredients for this Non-Dairy (Pareve) Cheesecake Recipe, it’s time to dive into the recipe itself. With a few simple steps, you’ll have a delicious dessert that can be enjoyed by everyone, regardless of dietary restrictions.
Preparing the Graham Cracker Pie Crust
- Preheat your oven to 350°F.
- Pulse 8 ounces of graham cracker pie crust in a food processor until they create fine crumbs.
- Transfer the crumbs to a bowl and add ½ cup sugar and 6 tablespoons melted parev non-dairy butter.
- Mix well and press evenly into the bottom of a springform pan.
- Bake for 10 minutes.
Tip: You can also use vegan cookies, crushed ginger snaps or gluten-free graham crackers if you prefer.
Making the Non-Dairy Cheesecake Filling
- In the same food processor, blend 2 containers (16 oz each) Tofutti cream cheese until smooth.
- Add 1 container (12 oz) Tofutti sour cream, 2 eggs, ½ cup sugar, 1 tablespoon vanilla and 1 tablespoon lemon juice to the cream cheese mixture.
- Blend again until you get a smooth mixture.
- Pour the mixture into your pre-baked crust.
- Bake for 40-45 minutes or until filling is set.
Tip: You can try adding different extracts, like almond or caramel or experiment with reduced-sugar substitute options.
Cooling and Serving
- Allow cheesecake to cool at room temperature for at least an hour.
- Once cooled, place it in the refrigerator to chill for a minimum of four hours or overnight.
- To serve, remove from fridge and remove the sides from your springform pan.
- Cut into slices and serve.
This recipe is perfect for anyone looking for a healthier alternative to traditional cheesecake recipes while still being just as delicious!
Substitutions and Variations
Calling all adventurous bakers! Are you looking to take this Non-Dairy (Pareve) Cheesecake recipe to the next level? Here are some potential substitutions and variations to make this mouth-watering dessert even more exciting!
Firstly, if you are not a fan of graham cracker pie crusts, try using a chocolate cookie crust instead. This will add a rich chocolatey flavor and textural crunchiness to your cheesecake. Additionally, you could also experiment with gluten-free or vegan-friendly crust options.
For the filling ingredients, while the tofutti sour cream is a key ingredient in this recipe, there are some substitutes that you can use. For example, you could replace the sour cream with coconut cream or almond milk-based sour creams. These alternatives will give your cheesecake a subtle nutty coconut flavor which is perfect for those hot summer days.
Cream cheese is another ingredient that may be substituted in non-dairy cheesecakes. There are several brands that provide non-dairy and pareve cream cheese alternatives such as Wayfare and Mehadrin. These products taste similarly to regular cream cheese and will still make your cheesecake creamy and smooth.
Want to go the extra mile? Try baking individual mini-cheesecakes using different toppings such as fresh berries, chocolate chips, or drizzle with homemade buttercream frosting. This alternative will leave your guests drooling with desire.
Lastly, for those of you looking for healthier or lower calorie options, try replacing some of the sugar with natural sweeteners like honey or maple syrup. These give the cheesecake an extra depth of flavor and won’t leave you feeling guilty about indulging in seconds.
Remember, don’t be shy when it comes to experimenting – this Non-Dairy (Pareve) Cheesecake recipe can take it. So let your imagination run wild and don’t forget to share your delicious creations with us!
Serving and Pairing
The non-dairy (pareve) cheesecake can be served chilled or frozen, depending on your preference. This delectable dessert is perfect for any occasion – a birthday celebration, Shabbat dinner, or just a treat to indulge in after a long day.
The creamy texture of the cheesecake pairs well with fresh fruits like strawberries or raspberries. Serve it up with some whipped coconut cream or a vegan buttercream frosting for an extra touch of sweetness.
For those who are not afraid to experiment, you can try pairing the cheesecake with contrasting flavors like a tart lemon sorbet or a smooth chocolate ganache. The combination of sweet and tangy flavors will tantalize your taste buds and leave you craving more.
This recipe can also be used to make easy mini cheesecakes that are perfect for serving at parties or events. Top off each mini cheesecake with a dollop of dairy-free whipped cream and some fresh berries for an elegant and sophisticated look.
Since this recipe is dairy-free (pareve), it is perfect for those who have dietary restrictions due to allergies or religious beliefs. This recipe is also certified kosher mehadrin, making it suitable for those who adhere to strict kosher guidelines.
Overall, this non-dairy (pareve) cheesecake is a versatile dessert that can be enjoyed in countless ways. Its rich flavor and creamy texture make it an irresistible treat that everyone at your next gathering will love!
Make-Ahead, Storing and Reheating
Now that you’ve created this delicious non-dairy pareve cheesecake, you may wonder how best to store and reheat it. Fear not, dear reader, for I have some tips to keep your cheesecake in perfect condition.
Firstly, this pareve cheesecake can be made ahead of time and stored in the refrigerator for up to three days before serving. When preparing beforehand, allow the cheesecake to cool completely before wrapping it tightly with plastic wrap. You can also store it in an airtight container for extra protection.
Secondly, if you intend to freeze the cheesecake, it’s best to do so without any toppings or decorations on it. To freeze the cake, wrap it securely in plastic wrap and store it in either a freezer bag or an airtight container. This way, you won’t risk getting freezer burn on your beautiful creation.
Thirdly, when reheating your cheesecake, make sure to let it thaw out at room temperature to preserve the texture. Once it’s thawed out completely, preheat your oven to 325°F (160°C) and place the cheesecake in its pan on a baking sheet before placing it in the oven for about 10-15 minutes until it reaches your desired temperature.
In conclusion, when planning ahead with your non-dairy cheesecake recipe and storing or reheating considerations are needed, following these suggestions will surely keep your mouthwatering creation at its best.
Tips for Perfect Results
When it comes to baking, the smallest details can make a big difference. Here are some tips to ensure your non-dairy pareve cheesecake comes out perfectly every time.
Firstly, make sure all of your ingredients are at room temperature before starting the recipe. This will ensure that they mix together smoothly and evenly, resulting in a creamy and delicious cheesecake.
Secondly, when it comes to the graham cracker pie crust, use a food processor to grind the graham crackers as finely as possible. A finely-ground crust will result in a smoother texture overall.
Thirdly, after pouring the batter into the crust, take a spoon or spatula and gently tap the pan on your countertop a few times to help release any air bubbles that may be trapped inside. This will lead to an even texture and prevent cracks from forming on the surface.
Fourthly, while baking the cheesecake, avoid opening the oven door frequently. Sudden changes in temperature can cause cracks to form on the surface.
Fifthly, when removing the non-dairy pareve cheesecake from the oven, let it cool in the oven with the door opened slightly for around 10 minutes before cooling it at room temperature. This helps to prevent drastic temperature changes which could cause cracks in your delicious cheese creation.
Lastly, don’t be discouraged if your first attempt at making a non-dairy pareve cheese cake is not perfect- practice makes perfect!take up baking challenges regularly and strive for perfection by employing these tips to get magical results every time you bake!
FAQ
Now, let me address some frequently asked questions (FAQ) related to this recipe. I’ve received a variety of inquiries from curious bakers puzzling over everything from ingredient substitutions to heating choices. So, whether you’re a first-time baker or a seasoned pro, keep reading for answers to some common queries about dairy pareve cheesecake!
What can I use in cheesecake instead of cream cheese?
In this article, we will be exploring various types of soft cheeses that can be easily made at home. These include cream cheese, cottage cheese, Greek yogurt, mascarpone cheese, tofu, ricotta, almond or cashewnut cream cheese, and Neufchatel. By following the instructions provided, you can impress your friends and family with your delicious homemade cheeses. So, let’s get started!
What is pareve cheese ingredients?
In commercial production, pareve products use substitutes for meat or dairy ingredients to meet dietary restrictions. Common alternatives include soy and tofu, various vegetables, and palm and coconut oils. Additionally, meat analogues can replace real meat in recipes and soy cheese can be used instead of real cheese.
Can I substitute sour cream for milk in cheesecake?
If you ever find yourself in a situation where you run out of sour cream for your cake batter, don’t worry! There’s a simple substitute you can make. Start by mixing 180ml/3/4 cup of full-fat or whole milk with 1 tablespoon of lemon juice. Allow this mixture to sit for about 10 minutes. During this time, the mixture will thicken slightly. Afterward, add 60g/4 tablespoons of melted butter to the mixture and stir everything together. This will give you a good substitute for 240ml/1 cup of sour cream that you can use in your cake batter.
Why do you put vinegar in cheesecake?
When it comes to making cheesecake, vinegar can be a useful ingredient to incorporate. Its acidic properties help hold everything together while also adding a subtle flavor profile to the dish. However, it’s important to exercise caution because vinegar can easily overpower the other flavors in the cheesecake if too much is added. Keep this in mind when using vinegar in your cheesecake recipe.
Bottom Line
In conclusion, this non-dairy (pareve) cheesecake recipe is the perfect solution for those who love cheesecake but can’t or choose not to consume dairy. With simple ingredients such as graham cracker pie crust, sugar, vanilla, lemon juice, eggs, and Tofutti sour cream and cream cheese, you can create a delicious dessert that is both creamy and satisfying.
The substitutions and variations section of this recipe allows for creativity in the kitchen and the chance to make this recipe your own. Whether you choose to add a chocolate twist or go for a fruity topping, the options are endless.
This pareve cheesecake is perfect for anyone who wants to enjoy a rich, creamy dessert without the guilt of consuming dairy. With easy make-ahead tips and serving suggestions, this non-dairy cheesecake is perfect for any event or occasion.
Overall, I highly recommend trying out this non-dairy (pareve) cheesecake recipe. It’s an easy way to satisfy your sweet tooth while also staying true to any dietary restrictions you may have. So go ahead, give it a try and indulge in this delicious dessert that is both healthy and decadent.
Non-Dairy (Pareve) Cheesecake Recipe
Ingredients
- 2 (16 ounce) containers soy cream cheese (Toffuti brand)
- 1 (12 ounce) container tofutti sour cream (non-dairy)
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1 graham cracker pie crust
Instructions
- Preheat oven to 350 degrees.
- Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
- Pour into graham cracker crust and bake for half an hour.
- Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
- Let chill in the refrigerator until cold and enjoy!
Your Own Notes
Nutrition
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.