I’ve always been a sucker for a deliciously creamy, decadent piece of cheesecake. I can vividly remember a family trip we took to New York, when I was in 7th grade, in the middle of March. We were lucky enough to be there as the snow fell lightly onto the streets, and it was absolutely gorgeous. All that to say, after dinner I was craving something sweet (per usual). If you’ve been to New York, you know that their pieces of cheesecake are absolutely ginormous… and this is not an exaggeration. So, out my dad and I headed to a deli around the corner from our hotel, and back we came, armed with enough blueberry cheesecake to feed the two of us and my sister and mom. It was quite and experience, and thoughts of those pieces of cheesecake make my mouth water.
Fast forward 17 years and here we are. I don’t frequently eat dairy and attempt to avoid gluten when possible (although carbs have been high on my list lately…)… so cheesecake isn’t a frequent indulgence. When it came to a Labor Day BBQ, I was craving the creamy texture and decided to experiment with a “dairy free” version. My mom came across this recipe that my Nana used to make, years ago, and we made slight modifications to make it dairy free and gluten free. The end result?? Couldn’t tell a difference! If you prefer a dairy version, simply swap out the dairy substitutes and there you have it!
Ingredients:
Graham Cracker Crust:
1 Pack of Gluten Free Graham Crackers (about 1 2/3 cup crushed)
3/4 cup sugar
1/4 cup dairy free butter (found at Trader Joe’s)
8 1/2 inch springform pan
Cheesecake:
12 oz vegan cream cheese (found at Trader Joe’s)
2 unbeaten eggs
1/2 tsp vanilla
1/4-1/2 cup cacao nibs
Frosting:
1 pint of sour cream (dairy free version found at grocery store)
4 tbsp sugar
1 tsp vanilla
Topping:
1-2 cups sliced strawberries
Directions:
Crust: Finely roll the pack of graham crackers and pour into a bowl. Add the sugar and softened butter. Blend well with fingers (or a fork). Pour the mixture into the springform pan and form inside. Bake at 375° for 8 minutes.
Cheesecake: Combine all ingredients in a mixing bowl with a mixer, until creamy. Pour on top of the graham cracker crust and bake at 375° for 20 minutes.
Remove and let cool
Frosting: Mix all ingredients together. Once the cheesecake has cooled slightly, add the frosting to the top and bake at 375° for an additional 5 minutes. Remove and place in the refrigerator for approximately 3-5 hours, until the cake has become firm.
** The next time I make this I will likely forego the frosting, as it was slightly too thick.**
