Gluten Free Dairy-Free Cheesecake
Look no further for the most creamy, tasty gluten free diary free cheesecake ever!
dairy free recipes, gluten free desserts, gluten free recipes
crushed GF Graham Crackers
package silken tofu
dairy-free cream cheese
pure vanilla extract
Can of cherry pie filling
Preheat oven to 350 F.
Grease the bottom and sides of a 9" springform pan with solid coconut oil. Set aside.
In a medium bowl, mix melted coconut oil, graham cracker crumbs and cinnamon.
Using your fingers, press the crust mix into the greased pan and halfway up the sides.
Bake for 11-12 minutes. Place the pre-baked crust aside and allow to cool at least 30 minutes before filling.
Move the oven rack to center position and turn oven down to 325 F.
Start the filling
In the bowl of a stand mixer, beat the tofu on medium speed for 3 minutes.
Add in the sugar and cream cheese and mix for 1 minute.
Add the egg and vanilla and blend for another 30 seconds.
When the crust has completely cooled, pour the filling mix into it. Smooth the top.
Bake the cheesecake on the middle rack in your oven for 40-45 minutes, until the edges are firm but the center is soft.
Turn oven off but leave the cake in the oven with door cracked open for about 1 hour.
Remove cake from oven and place it on a cooling rack. Let cake cool completely before placing in the refrigerator.
Refrigerate until serving. Serve with a heaping spoonful of cherry pie filling on top.
When pressing in the graham cracker crust, push the crust halfway up the sides of the springform pan.
The filling should be smooth - make sure to smooth the top before baking.
After baking, leave the oven door open slightly to allow the cheesecake to cool gradually.
Refrigerate after cooling for best results.
Serve chilled with cherry pie filling on top.
Gluten Free Dairy-Free Cheesecake https://gluten-free-bread.org/gluten-free-dairy-free-cheesecake