Yup.
It’s official.
THIS is my new favorite dessert I’ve made. I know, I know, I’ve said it before. I’ll most likely say it again. This was devoured by my non-allergy affected friends with really, at the end of the day, is the only goal I have.
I made this in a small batch so the directions are for that. It’s just myself and my husband in our house so every once in awhile I make them this size. However, you can easily double up the recipe and use a larger pan!
You can definitely let this cheesecake chill if you make it the same day you need to serve it but I highly recommend letting it sit overnight. That way, it sets completely.
For the base of this dairy free cheesecake, I used a gluten free vanilla wafer. I have made it with gluten free graham cracker too and that will give you a more crispy base. It completely depends on which you prefer. With Coronavirus still causing shortages at the grocery store, and summer in full swing, my store was totally our of gluten free graham crackers. This just gives us a great opportunity to find substitutions that work just as well!
For the cream cheese, I 100% recommend using Tofutti brand. I have used other brands and they aren’t bad, but Tofutti dairy free cream cheese is my favorite for many recipes. I use it in a lot of savory meals and in this dairy free cheesecake, in all its sweet, sweet glory, it works wonderfully!
Give this recipe a try and let me know what you think. OF COURSE, follow me on Facebook and Instagram. Your support is always greatly appreciated!
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