Dairy Free Raspberry Cheesecake
Cheat meals are good for the soul
I recently had the most amazing cheat meal on my birthday. I figured, its my day, I can treat myself to a yummy delicious desert.
Being dairy free meant I didn’t have a whole lot of options unless I wanted to bake and get very creative. And what I miss most is cream cheese! Now anyone who has kicked dairy knows that most cream cheese alternatives are DISGUSTING, however, I recently discovered the closest tasting alternative with an extremely similar texture and I knew if I doctored it up right, it would taste amazing as a cheesecake.
I made a raspberry cheesecake, and oh man, was it everything I could have hoped for and more. I couldn’t tell that it wasn’t made with real cream cheese, and neither could my dairy eating friends. It was smooth, creamy, fluffy, and perfectly sweet.
Now this was a labor a love. It not for the weak or impatient. This took me four hours to make and then it wasn’t ready to eat until the next day.
You have to really want cheesecake. I promise its worth it!
Two 8 oz Tofutti Cream Cheese
One box of Annie’s Bunny Grahams
7 Cups of Sugar
A lot of Avocado Butter-Just get a whole container
4 Eggs or Egg Replacement
1 Cup of Tofutti Sour Cream
5 teaspoons of Vanilla Extract
So Delicious Coconut Dairy Free Whipped Topping
Taking about 1 to 2 tablespoons of avocado butter, grease the baking pan, I used 8x8 cake pan
Preheat the oven to 350 degrees
Empty entire box of Annies bunny grahams into food processor, blend until the grahams are a chunky powder.
In a bowl, mix 1 1/2 cups of sugar into the grahams and slowly add in about 1/4 cup of melted avocado butter-until the mixture becomes soft and can be shaped.
Press the crust into the bottom and sides of your greased pan.
Bake the crust for about 10 minutes, remove and let cool down completely
Blend 16 oz of Tofutti cream cheese in food processor until the cream cheese is smooth
Add 2 1/2 cups of sugar and 5 teaspoons of vanilla extract to the cream cheese in the food processor, blend until thoroughly mixed-remove from food processor and place in mixing bowl.
Add 4 eggs, 1 cup of sugar, and 1 cup of Tofutti sour cream to food processor, blend until airy/fluffy. Pour into cream cheese mixing bowl and stir until thoroughly mixed.
Pour batter into crust
Bake for 1 hour or until top of cheesecake is golden brown
Remove from oven and let cool for 1 hour, refrigerate overnight
Take frozen raspberries and place into pot on mid-high heat
Add 1/2 cup of water, 2 cups of sugar and 1 teaspoon of cornstarch
Heat until raspberries are melted
Drizzle 1/4 cup of sauce into batter if desired
Refrigerate the rest of the sauce until cheesecake is baked/ready to be served add Coconut Whipped topping if desired