Are you lactose free? I got you! This simple, straightforward lactose free cheesecake is calling your name. It’s very simple and basic which makes it the perfect canvas for you to be more creative and bring out the artist in you by decorating it differently each time, and trying out different flavors, fruits, and toppings with it.
This cheesecake might be lactose free, but it is not stopping it from being a simple, delicious, and basic cheesecake that will take you back to your childhood.
Lactose Free CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Graham crackers – 1 ½ cup
Granulated sugar – ¼ cup
Butter, melted – 5 tablespoons
- For The Filling
Lactose free cream cheese – 32 ounces
Lactose free sour cream – 12 ounces
Granulated sugar – ¾ cup
Free-range eggs – 2
Fresh lemon juice – 1 tablespoon
Vanilla extract – 1 teaspoon
Lactise free Chocolate sauce – for garnish
Fruits of your choice – for garnish
- Start by preheating the oven to 350 F.
- To prepare the crust, place the graham crackers in a food processor then pulse them several times until they become crumbled.
- Add to it the granulated sugar with melted butter then combine them well.
- Line up a 9 inches springform pan with parchment paper, then grease it with some butter or oil.
- Pour into it the graham crackers mixture and press it down with your hands to make the crust.
- Once the time is up, place the crust aside to cool down for a bit, then transfer it to the fridge and let it chill while preparing the filling.
- To make the filling, crack the eggs in a mixing bowl, then whisk them well until they become pale.
- Transfer the eggs to a saucepan then add to it the cream cheese, with sour cream, granulated sugar, lemon juice, and vanilla extract.
- Whish them well then place the saucepan over low heat. Let the filling cook for 5 minutes while stirring it the whole time with a whisk.
- Once the time is up, pour the filling mixture on top of the crust, then transfer the cheesecake pan gently to the oven.
- Let it bake in the oven for 30 minutes until it sets.
- Once the time is up, turn off the oven then open the door slightly and let the cheesecake cool down. It will take 30 to 45 minutes.
- When done, transfer the cheesecake to the fridge and let it chill for at least 1 hour.
- Drizzle some non-dairy chocolate sauce over the cheesecake, and decorate it with your favorite toppings, then service it and enjoy.
8 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 23.63g 119%
- Sodium 510mg 22%
- Amount Per Serving% Daily Value *
- Potassium 27.54mg 1%
- Total Carbohydrate
- Sugars 32g
- Protein 11g 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the biscuits are crushed.
- If you don’t have graham crackers, you can swap them with ginger biscuits, digestive biscuits, or any other biscuits of your choice or you can simply use a storebought crust.
- It is not necessary to bake the crust, but doing so will help keep it intact, and make it easier for you to transfer the cheesecake to a serving plate without cracking or breaking it.
A lot of people have people in their lives who can’t consume lactose, so this lactose free cheesecake is perfect to share with your family and friends who are lactose free without having to sacrifice the taste and texture of your cheesecake. This lactose free cheesecake will take everyone by surprise because it will taste like a classic cheesecake.