Dairy-Free Marble Cheesecake (Chocolate & Vanilla)
Prep time
Cook time
Total time
This decadent dessert comes with several cookie crust options. Please note that the Prep time is hands on time only. Allow several hours for the cheesecake to chill and set up.
Author: Enjoy Life Foods
Recipe type: Dessert
Cuisine: American
Serves: 1 (9-inch) cheesecake
Ingredients
Gluten-Free Cookie Crust
- 1½ cups Enjoy Life Soft-Baked Cookies processed into crumbs (like 1 box Enjoy Life Double Chocolate Brownie Cookies)
- ¼ cup + 1 tablespoon dairy-free buttery spread
- ¼ cup cocoa powder
- ¼ cup brown rice flour
- 2 tablespoons tapioca starch
Vanilla Cheesecake Filling
- 1 (8-ounce) package dairy-free cream cheese alternative
- 1 egg or egg substitute (see Egg Options below)
- 2 teaspoons vanilla extract
- ½ cup sugar
Chocolate Cheesecake Filling
- 1 (8-ounce) package dairy-free cream cheese alternative
- 1 egg or egg substitute (see Egg Options below)
- ½ cup sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup dairy-free semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F. Lightly spray a 9-inch springform pan.
- To prepare the crust, mix the cookie crumbs, brown rice flour, cocoa powder, and tapioca starch together in a medium bowl. Add the buttery spread and whisk it in until coarse crumbs form.
- Press the crumb mixture into the bottom and up the sides of your prepared springform pan.
- Bake for 6 minutes to set the crust. Remove the crust from the oven, but leave the oven on.
- To prepare the vanilla cheesecake filling, beat the cream cheese, sugar, egg or egg substitute, and vanilla in a mixing bowl until smooth.
- To prepare the chocolate cheesecake filling, beat the cream cheese, sugar, egg or egg substitute, cocoa powder, and vanilla in another mixing bowl until smooth. Stir in the chocolate chips (if using).
- Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.
- Bake for 45 to 50 minutes or until a knife inserted comes out clean.
- Let cool. Cover and refrigerate 6 hours or overnight before cutting and serving.
Notes
Egg Options: For best results, use Ener-G egg replacer in place of eggs. We found that flax/water egg substitute does not work well in this recipe. Aquafaba might also work well, but it hasn't been tested.
Crust Options: You can alternatively use the Cookie Crumb Crust Recipe in Go Dairy Free, this Dairy-Free Cream Cheese Crumb Crust Recipe, or Enjoy Life's Snickerdoodle Cookie Crust Recipe.
Crust Options: You can alternatively use the Cookie Crumb Crust Recipe in Go Dairy Free, this Dairy-Free Cream Cheese Crumb Crust Recipe, or Enjoy Life's Snickerdoodle Cookie Crust Recipe.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-vanilla-dairy-free-cheesecake