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the best dairy free and gluten free cheesecake

The Best Gluten Free and Dairy Free Cheesecake

This decadent and creamy cheesecake is rich with sweet vanilla flavor.
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 45 minutes
chilling time: 5 hours

Equipment

  • Mixing Bowl
  • Blender
  • Mixer
  • 9" springform round pan

Ingredients

Gluten Free Crust

  • 2 ¾ cups Gluten Free graham crackers
  • 10 tbsp Dairy Free butter, melted
  • ½ tsp cinnamon

Cheesecake Filling

  • 16 oz Dairy Free cream cheese, room temperature see note
  • 12 oz Dairy Free sour cream see note
  • 1 egg
  • 2 egg yolks
  • 1 ¼ cup sugar
  • 3 tbsp vanilla extract the higher quality, the more intense the flavor
  • 1 ½ tbsp vanilla paste

Instructions

Gluten Free Crust

  • Add the graham crackers to a blender and pulse until they form a sandy texture with fine crumbs.
  • Pour the crumbs into a bowl with the melted butter and the cinnamon. Mix until fully combined.
  • Spray a 9"springform pan with non stick baking spray. Pres the crumbs into the bottom of the pan and up onto the sides. You can use the bottom of a measuring cup to help make them even and firmly compacted.
  • Place in the fridge until you are ready for the filling.

Cheesecake Filling

  • Preheat oven to 325 degrees. In a mixing bowl add the sugar, eggs, and vanilla bean paste. Mix on high for 5 minutes. The mixture should be light and fluffy and the sugar mostly dissolved.
  • Add the room temperature cream cheese and mix for 3 minutes. It should be fully incorporated and smooth.
  • Add the remaining ingredients and mix for 3 more minutes. The mixture will be thick and creamy.
  • Slowly pour into the prepared springform pan. Place it on the center rack in the center of the oven.
  • Bake for 45 minutes. Do not open the oven door during this time.
  • Remove and allow to sit out for 1 hour, cooling off and coming to room temperature.
  • Refrigerate for 4 hours. Slice and enjoy!

Notes

I have tested many different varieties of Dairy Free products and found that using Toffuti and Kite Hill give the best results. You can use either for the cream cheese/sour cream mixture, or a combination of the two. 
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!