There is almost nothing more romantic and luxurious then a creamy, tangy, tantalizing cheesecake. Unfortunately, gluten-free options are ridiculously expensive. To make matters worse, a dairy-free version is impossible to find premade.
The good news is its a cinch to make your own. Plus, there’s easy options to personalize flavors. The recipe below is a basic cherry-topped dessert. But you could easily use a different variety of GF cookies for the crust, or even brownies! The topping can also be made with just about any fruit, or you can opt out of a topping and sprinkle the cake with dark chocolate shavings. Regardless of how creative you get, the time and effort you put into this Valentine’s Day dessert will make your sweetheart feel incredibly loved.
Gluten Free Dairy-Free Cheesecake
Total Time: 1 ½ hour
1 ½ cups crushed GF Graham Cracker or GF Cookie of choice
1 teaspoon ground cinnamon
6 tablespoons coconut oil, melted
1-2 tablespoons coconut oil, solid for greasing pan
1 pound package silken tofu, drained
1 cup sugar
1 pound (2 packages) dairy-free cream cheese
1 egg, room temperature
2 teaspoons vanilla
Topping (makes 2 ½ cups):
1/2 cup sugar
1 tablespoon cornstarch
3 cups fresh dark cherries, rinsed and pitted
4 teaspoons fresh squeezed lemon juice
1 tablespoon water
1. Preheat your oven to 350 degrees.
2. Grease the bottom and sides of a springform pan with solid coconut oil. Set aside.
3. In a medium bowl, mix melted coconut oil, cookie or graham cracker crumbs and cinnamon. The texture will be crumbly.
4. Using your fingers, press the crust mix into the greased pan.
5. Bake for 11-12 minutes. Place pre-baked crust aside and allow to cool at least 30 minutes before filling.
6. Move oven rack to center position and turn oven down to 325 degrees.
7. Start the filling by blending the tofu in a food processor until smooth.
8. Add the sugar and cream cheese and blend 30 more seconds. Add the egg and vanilla and blend until well mixed and smooth.
9. When crust has completely cooled, pour the filling mix into it.
10. Bake the cheesecake on the middle rack in your oven for 40-45 minutes, until the edges are firm but the center is soft.
11. Turn oven off but leave the cake in the oven with door cracked open for about 1 hour, ten minutes.
12. Remove cake from oven and place on cooling rack. Let cake cool completely before placing in the refrigerator.
13. About an hour before serving, start the cherry topping by mixing the sugar and cornstarch in a small saucepan.
14. Add the cherries, lemon juice, and water to the saucepan and turn on the burner to medium heat.
15. Continually stir the cherry mixture until it thickens.
16. Remove from heat and cool to room temperature before spooning over chilled cheesecake.
17. Surprise your sweetheart and feed them their dessert if they’ll let you!
Have you ever made your own gluten-free, dairy-free cheesecake at home? What are your favorite flavor combinations?
If you haven’t joined our email newsletter, sign up below for special treats and helpful info!