If you’re watching your dairy intake, then you can still enjoy a thick slice of gluten free dairy free cheesecake! Made using coconut milk and almond milk in place of cream cheese.
Gluten Free Dairy Free Cheesecake
I’ve had this idea on my mind for some time now to try and create a basic gluten free dairy free cheesecake. Mostly because I’m interested in reducing the dairy in my diet. And even though the cheesecake pictured is chocolate, you can still use dairy free cocoa for a truly dairy free chocolate cheesecake.
Just substitute some of my ingredients for dairy free semi-sweet or dark chocolate. Enjoy Life is one dairy free chocolate brand to check out. Or, you can read this handy guide from Go Dairy Free on how to substitute chocolate
To substitute the cream cheese, I decided to try my hand at using coconut milk. Coconut milk has just as many benefits as using coconut oil. Plus, it’s very versatile in the kitchen to replace any dairy products.
To cut down on the calories a bit, I also decided to add a cup of unsweetened vanilla almond milk. I was a little worried that the cheesecake might end up a bit watered down. But to my surprise, it didn’t seem to be an issue.
Ironically, as I went to buy my ingredients, I ended up finding some new products to use for this recipe. One of them is a vanilla bean paste and the other is cream cheese emulsion. The vanilla bean paste is stronger than using vanilla extract, which I felt would benefit this dairy free cheesecake.
And the cream cheese emulsion would help increase the taste of the coconut milk. The goal I had in mind was to get this as close to cheesecake as possible. And, the emulsion is stronger than extract and the flavor won’t “bake out.”
For the crust, I used my Coconut Flour Pie Crust and added Hershey’s Dark Cocoa powder. Although in the future, I think this is best without the crust. If you do end up making this with the crust, then I actually suggest you double the recipe.
The crust just ended up being really thin. And, personally I think the recipe is just as good without it. So I’ll post the nutrition facts without the crust.
To get the final results to hold like cheesecake, I used two packets of Knox Gelatin to hold everything together. If you decide to reduce the recipe, then you will need at least one packet per two cups of liquid.
Now I did add a little bit of blackstrap molasses to increase the flavor. Plus, it also adds a hint of a brown sugar taste. But if you like, you can omit this ingredient without it much affecting the recipe.
- 2 15oz cans of coconut milk
- 1 cup unsweetened almond milk
- 1½ cup Swerve sweetener (or other granular sweetener)
- 3 eggs
- 1 block unsweetened baking chocolate (14 grams)
- 2 tbsp Hershey's Dark Cocoa
- 1 tbsp cream cheese bakery emulsion
- 2 tsp Madagascar vanilla bean paste
- ¼ tsp ground cinnamon
- 1 tbsp organic blackstrap molasses
- 2 packets Knox gelatin
- Using a large saucing pan, turn on the heat to low.
- Add the two cans of coconut milk and whisk until smooth.
- Add the rest of the ingredients, except the gelatin, and whisk until smooth.
- After about 10 minutes, slowly whisk in the gelatin.
- Continue to whisk for 5 minutes making sure it doesn't bubble.
- Slowly add the batter into a springform pan.
- Place in the fridge for 3-5 hours, or until fully cooled.