Patrick Oconnell
Cheesecake is a beloved dessert, but for those who are lactose intolerant or have dairy allergies, it can be a challenge to enjoy. Luckily, there are ways to make this creamy treat dairy-free without sacrificing taste or texture. The key to achieving this lies in the ingredients and creative substitutions. By using dairy-free cream cheese, lactose-free products, or vegan alternatives, it is possible to create a cheesecake that is both indulgent and friendly to those with dietary restrictions. Whether it's a simple ingredient swap or a more complex recipe adjustment, the result is a delicious dessert that can be enjoyed by everyone.
| Characteristics | Values |
|---|---|
| Dairy-free cheesecake possible? | Yes |
| Dairy-free cream cheese options | Violife, Miyoko's, Kite Hill, Daiya, Toffuti, Kate Hill, Wayfare, Green Valley |
| Crust options | Graham crackers, digestive biscuits, tea cookies, Oreos, butter cookies |
| Crust preparation | Store-bought or homemade |
| Baking | No need to bake in a water bath, but possible if desired |
| Baking temperature | 350 F |
| Baking time | 35-50 minutes |
| Refrigeration | Refrigerate for at least 4 hours |
| Storage | Store in an airtight container in the fridge for up to 5 days |
| Freezing | Freeze in an airtight container for up to 2 months |
| Toppings | Fresh seasonal fruit, apple caramel sauce, chocolate ganache, graham cracker crumble |
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Dairy-free cream cheese
Traditional cheesecakes are not dairy-free, but it is possible to make a dairy-free cheesecake using dairy-free cream cheese. Dairy-free cream cheese is usually vegan and often made with coconut oil, although there are also almond milk-based options. Some brands of dairy-free cream cheese include:
- Kite Hill: This brand is often considered to be the closest in taste and texture to real cream cheese. It is a good option for baking due to its softer texture.
- Miyokos: This brand has a firmer texture and a tangy, buttermilk-like flavour.
- Violife: This brand has a creamy texture, although some find it to be flavourless.
- Daiya: This brand has a "weird putty texture" and falls short in terms of flavour, according to some reviewers.
- Wayfare: This brand has a thick texture and a neutral taste.
- Trader Joe's: This brand has a whipped consistency and is the cheapest of the options listed here.
- Treeline: This brand has a "lightly tangy taste and rich texture" but is "a close second" to Kite Hill, according to one reviewer.
- Toffuti: This brand is recommended by one source for making dairy-free cheesecakes.
In addition to these brands, there are also recipes for making your own dairy-free cream cheese at home.
When making a dairy-free cheesecake, it is important to note that the baking process may differ from that of a traditional cheesecake. For example, dairy-free cheesecakes may not need to be baked in a water bath. Additionally, dairy-free cheesecakes may need to be baked for a shorter period of time to prevent them from becoming grainy.
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Crust options
There are several options for creating a dairy-free crust for a cheesecake. Many recipes suggest using a graham cracker crust, which can be made with crushed graham crackers, vegan butter, and granulated sugar. This mixture is then pressed into a springform pan and baked for around 10 minutes.
If you are looking for a gluten-free option, you can try substituting the graham crackers with gluten-free oats, which can be toasted with sweet honey, brown sugar, and cinnamon to create a crunchy and tasty base. Another gluten-free option is to use a gluten-free vanilla sandwich cookie, such as an Oreo cookie, to create the crust.
For those who prefer a crispier base, a classic shortbread crust or a sugar cookie crust can be a good option. Alternatively, you can opt for a simple pie crust, either homemade or store-bought, and prepare it in an 8-inch pan.
It is important to note that some recipes may not call for a crust at all, but adding one can enhance the overall taste and texture of the cheesecake.
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Customisable flavours
Dairy-free cheesecakes are typically made with vegan and dairy-free cream cheese, which often contains coconut oil. There are several brands of dairy-free cream cheese available, including Violife, Kite Hill, Daiya, Toffuti, and Green Valley. These cream cheeses can be used as a substitute in regular cheesecake recipes, although some adjustments may be necessary.
When making a dairy-free cheesecake, you can purchase a vegan or dairy-free pie crust or make your own crust using dairy-free digestive biscuits, graham crackers, Oreos, or butter cookies made with a dairy-free butter substitute. You can also experiment with different flavours and ingredients to create a variety of customisable flavours. Here are some ideas for customisable flavours for a dairy-free cheesecake:
Chocolate Chip Cookie Dough: Fold in a cup of your favourite dairy-free chocolate chip cookie dough for a decadent surprise.
Fruity Swirl: Add a cup of your favourite fruit puree, such as strawberry, blueberry, or raspberry, to the cheesecake batter and swirl it with a knife for a vibrant treat. You can also top the cheesecake with fresh seasonal fruit of your choice, such as oranges, mangoes, berries, melons, or kiwi.
Peanut Butter Dream: For a peanut butter twist, add 1/2 cup of creamy peanut butter and some chopped peanuts to the filling.
Mint Chocolate Chip: Mix in a teaspoon of mint extract and top with crushed mints for a refreshing twist.
Chocolate Swirl: Add 1/3 cup of cocoa powder to half of the cheesecake filling. Gently swirl the chocolate mixture into the plain filling before pouring it into the pan.
Apple Caramel Sauce: Create a rich and comforting topping by drizzling apple caramel sauce over your cheesecake. You can easily make your own apple caramel sauce with just two ingredients.
In addition to these flavour variations, you can also experiment with different dairy-free milk alternatives, such as almond milk, oat milk, or coconut milk, and add ingredients like cornstarch, lemon juice, and vanilla extract to enhance the flavour and texture of your dairy-free cheesecake.
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Garnishing
Dairy-free cheesecakes can be garnished in a variety of ways. Here are some ideas for toppings and garnishes that will take your dairy-free cheesecake to the next level:
Fresh Fruit
Top your cheesecake with any fresh seasonal fruit of your choice. Oranges, mangoes, berries, melons, and kiwis all make excellent options. You can also get creative with a fruit swirl by adding a cup of your favourite fruit puree (such as strawberry, blueberry, or raspberry) to the cheesecake batter and swirling it with a knife for a vibrant treat.
Chocolate Ganache
For a decadent touch, drizzle your cheesecake with chocolate ganache. You can also create a chocolate swirl within the cheesecake by adding cocoa powder to half of the cheesecake filling and gently swirling it into the plain filling before pouring it into the pan.
Apple Caramel Sauce
The sweet and buttery combination of apple and caramel makes for a rich and comforting topping. You can easily make your own apple caramel sauce with just two ingredients and drizzle it over your cheesecake.
Peanut Butter Dream
Add a creamy peanut butter twist to your cheesecake by adding 1/2 cup of creamy peanut butter and some chopped peanuts to the filling.
Mint Chocolate Chip
For a refreshing twist, mix in a teaspoon of mint extract and top your cheesecake with crushed mints.
Whipped Dairy-Free Cream
Pipe some whipped dairy-free cream on top of your cheesecake for an indulgent and creamy finish.
Feel free to experiment with different combinations of these garnishes to create a dairy-free cheesecake that's not only delicious but also visually appealing.
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Dairy-free milk
There are many types of dairy-free milk available, which can be used as a substitute for dairy milk.
Oat Milk
Oat milk is a popular choice for those who are dairy-free. It can be substituted 1:1 for dairy milk and is often used for environmental reasons, as well as for its taste and texture. It can be thickened and used in coffee, cooking, and baking.
Almond Milk
Almond milk is another common dairy-free milk. It can also be substituted 1:1 for dairy milk. It is a popular choice for those who are lactose intolerant.
Coconut Milk
Coconut milk is a dairy-free option with a strong flavour. It can work well in cooking, depending on the dish. It is often used in smoothies.
Soy Milk
Soy milk is a well-known dairy-free milk. It has a very mild flavour and a smooth texture, but it is not a favourite among those who have tried it. It is often preferred sweetened or flavoured.
Rice Milk
Rice milk is a polarising dairy-free milk option. Some enjoy its slightly sweet taste, while others think it tastes too much like leftover rice water.
Cashew Milk
Cashew milk is a good option for those who like its nutty flavour. It is watery and bland, but it is a good source of vitamins B12 and D. It is also used in Indian food to add creaminess.
Flax Milk
Flax milk is a less common dairy-free milk option. It has a skim milk consistency and a mild flavour.
Banana Milk
Banana milk is a plant-based option with no added sugar.
There are many dairy-free milk options available, each with its own unique flavour, texture, and nutritional profile. These can be used as substitutes for dairy milk in various dishes and drinks, depending on personal preferences.
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Frequently asked questions
Yes, there are many dairy-free cheesecake options for those who are lactose intolerant. These cheesecakes are made with vegan and dairy-free cream cheese (containing coconut oil), which is also lactose-free, soya-free, gluten-free and nut-free.
There are many substitutes for cream cheese that can be used to make dairy-free cheesecakes. These include tofu, pureed cashew or other nut options, coconut milk and thickeners, and lactose-free cream cheese.
There are many dairy-free cheesecake recipes available online. Some recipes include a chocolate chip cookie dough cheesecake, a fruity swirl cheesecake, and a peanut butter cheesecake.
Some popular dairy-free cream cheese brands include Violife, Miyoko's Creamery, Daiya, Kite Hill, Toffuti, Green Valley, Wayfare, and Kate Hill.
