Here’s a great not so cheesy cheesecake recipe that I tried this weekend! This is one of the best dairy-free cheesecake recipes I have tried. It is easy and quick and can be modified just by changing the topping! I added a strawberry compote, but would love to try a dark chocolate topping next!
1-14 oz package firm silken tofu
1-8 oz package dairy-free cream cheese alternative (I used Tofutti Better than Cream Cheese)
2/3 cup sugar
1/4 cup lemon juice
1/2 teaspoon almond extract
2 tablespoons cornstarch
1-9 inch pie crust (use a gluten-free crust for gluten-free – I used a pie crust from Longos)
Preheat oven to 350ºF.
Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.
I also added a strawberry compote on top, where I heated strawberries with water and sugar (to taste) on low heat. Then removed the strawberries, added cornstarch. Whisk the cornstarch in quickly to ensure it does not get too thick and clumpy. Once this has cooled, I added fresh strawberries. A good addition to this recipe would be a dairy-free whipped cream topping. Next time I will try this and let you know!
I have tried a few dairy-free cheesecakes and this is by far, the best one I’ve had! My parents were also very impressed and said they couldn’t even tell that it was dairy-free.