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Lactose-Free Blueberry Cheesecake

Soy cream cheese works wonders in this smooth and creamy cheesecake from the Test Kitchen. This delicious, lactose-free dessert tastes like the real thing.
  • Total Time
    Prep: 25 min. Bake: 50 min. + chilling
  • Makes
    4 servings

Ingredients

  • 1/2 cup graham cracker crumbs
  • 2 tablespoons margarine, melted
  • 1 carton (8 ounces) nondairy imitation cream cheese
  • 1/4 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg, lightly beaten
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 1/4 cup water
  • 1 cup fresh blueberries

Directions

  • In a small bowl, combine cracker crumbs and margarine. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • Meanwhile, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg; beat on low speed just until combined. Stir in the lemon juice, lemon zest and vanilla. Pour over crust.
  • Return pan to baking sheet. Bake at 325° until center is almost set, 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • For topping, combine sugar and cornstarch. Stir in water until smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3 minutes or until thickened. Transfer mixture to a bowl; cover surface with plastic wrap. Cool to room temperature. Spoon topping over cheesecake. Refrigerate leftovers.
Editor’s Note: This recipe was tested with Tofutti imitation cream cheese.
Nutrition Facts
1 slice: 322 calories, 18g fat (5g saturated fat), 53mg cholesterol, 375mg sodium, 36g carbohydrate (23g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • Laura
    May 13, 2020

    I give it five stars for taste texture and how easy it was to make. I used Daiya cream cheese and added more lemon peel because I had it and I love lemon. I only had a 7 1/2" spring form pan which made it too thin. Next time, I will double the recipe, and I definitely will make it again! I found out I had food allergies years ago and had not had cheesecake for a long time. I went to a vegan restaurant with a friend and had a wonderful cheesecake there! I've been looking for a recipe since then. I tried one with chickpeas and soaked cashews but it wasn't cheesecake. This one is like the one I had at the vegan restaurant. I'm thinking mini cheesecakes with this recipe, even cheesecake bars.

  • cozykitchen
    Jul 14, 2016

    No comment left

  • seltzer48
    May 29, 2013

    sounds great but would be better with Stevia and coconut milk cream cheese and also almond flour and coconut oil is much healthier oil.