Say Cheese….cake


2008-12-28-Cherry-Cheesecake---12

In a previous post, I wrote about trying to find dairy free cream cheese.  As luck would have it, my local Kroger had it a couple of days ago.  Now I could finally make my gluten and dairy free no bake cheesecake.  The above photo is not mine.  Unfortunately, I did not take a picture. 

Being tired of gluten free chocolate sandwich cookies since making the oreo cupcakes, I decided to modify the no bake gluten and dairy free cheesecake recipe to make a cherry topped cheesecake with gluten free graham cracker crumb crust.

I ordered Kinnikinnick crumbs through gluten free palace.  I love their products.  They are so close to the real thing, you would never know the difference.  Gluten free palace has great products that I cannot find elsewhere.  You should really check them out.

Here is the original recipe for the cheesecake.  My recipe and instructions are as follows:

For the crust:

1 1/2 cups of gluten free graham cracker crumbs

1/4 granulated sugar

6 tbs dairy free butter substitute ( I used earth balance) melted

Directions:

Measure crumbs and sugar into a medium bowl. Stir together to incorporate sugar into crumbs.  Melt butter substitute in the microwave in a glass measuring cup until just melted.  Pour melted butter substitute into crumb mixture. 

Stir butter substitue into crumbs with large spoon until consistency is sand like.  Scrape mixture into a lightly greased 10 inch pie plate.  Using a zip lock bag over your hand, press crumbs into bottom and halfway up sides of pie plate.   Cover any gaps by pressing crumbs around the plate.  Refrigerate for at least one hour to set.

For the filling:

1 8 oz tub Tofutti dairy free cream cheese

1 8 oz tub cool whip-thawed

1/4 cup granulated sugar

1 tsp. vanilla extract

1 can cherry pie filling

Directions:

In stand mixer with paddle attachment, empty tub of cream cheese into bowl.  Add sugar and vanilla.  Mix on low until cream cheese is softened and sugar and vanilla are incorporated.   Remove bowl from mixer.   You can also use a hand mixer.

Fold in cool whip, a quarter at a time, until there are no streaks of cream cheese visible.  Scrape into chilled graham cracker crust.  Refrigerate at least one hour before topping with pie filling.  I did not use all of the cool whip.  There was about a 1/4 cup left, but use your own discretion. 

Refrigerate at least two more hours to set filling.

Serve with additional cool whip if desired

This cheesecake is spot on.  It is not Cheesecake factory, but if you are craving cheesecake like I have been, it hits the spot.  My hubby gave his seal of approval.  You could use any topping you like.  This cheesecake is very white; because it has no eggs and is not baked it is not a typical golden color.  You could serve it plain if you like.

I am planning to experiment with this by maybe adding pumpkin and chocolate.  This is a very easy recipe. I had a disaster with a dairy free cheesecake I tried to bake before.  It turned out like quiche.  I think the no bake is the way to go.  But you can be your own judge.

Please contact me with any questions.  If you make this cheesecake, please let me know how it turns out.

 

 

 

 

3 Comments Add yours

  1. Looks absolutely beautiful love the recipe! I will be following your blog straight away-I would really appreciate it if you would check my blog out too- https://thebakingblogsite.wordpress.com

    Like

    1. glutenfreelady says:

      Thank you so much! I will certainly check out your blog!

      Like

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