Chocolate-Vanilla Swirl Cheesecake with a Brownie Crust

1

Chocolate-Vanilla Swirl Dairy-Free Cheesecake Recipe with a Gluten-Free Brownie Crust (vegan optional)This decadent dairy-free cheesecake recipe was shared with us by Enjoy Life Foods. It uses their soft-baked, gluten-free brownie cookies for the perfect crust. The chocolate-vanilla cheesecake filling is a rich, dairy-free, nut-free and soy-free swirl of chocolate and vanilla. It’s tested vegan, too!

Special Diet Notes: Chocolate-Vanilla Swirl Dairy-Free Cheesecake

By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian.

Chocolate-Vanilla Swirl Dairy-Free Cheesecake with a Brownie Crust
 
Prep time
Cook time
Total time
 
This decadent cheesecake is amazingly allergy-friendly!
Author:
Serves: 1 (9-inch) cheesecake
Ingredients
Crust:
Vanilla Cheesecake Filling
  • 1 (8-ounce) package dairy-free cream cheese alternative
  • 1 egg or egg substitute*
  • 2 teaspoons vanilla extract
  • ½ cup sugar
Chocolate Cheesecake Filling
Instructions
  1. Preheat your oven to 350°F. Lightly spray a 9-inch springform pan.
  2. 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.
  3. Press the crumb mixture into the bottom and up the sides of your prepared springform pan.
  4. Bake for 6 minutes to set the crust. Leave the oven on.
  5. To prepare the vanilla cheesecake filling, beat the cream cheese, sugar, egg or egg substitute, and vanilla in a mixing bowl until smooth.
  6. 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).
  7. Spoon dollops of chocolate and vanilla filling over the baked crust. With a knife, gently swirl the dollops for a marbled appearance.
  8. Bake for 45 to 50 minutes or until a knife inserted comes out clean.
  9. Let cool. Cover and refrigerate 6 hours or overnight before cutting and serving.
Notes
*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.

Key Pantry Supplies: Chocolate-Vanilla Swirl Dairy-Free Cheesecake

More Cheesecake Desserts

Key Lime Cheesecake Bars (vegan, gluten-free & soy-free)

Key Lime Cheesecake Bars - Dairy-Free, optionally Vegan and Gluten-Free

Raw Blueberry Cheesecake (vegan, gluten-free & soy-free)

Raw Blueberry Cheesecake Recipe (dairy-free, gluten-free, and vegan) from Choosing Raw by Gena Hamshaw

Cheesecake Dip (vegan, gluten-free & allergy-friendly)

Dairy-Free Cheesecake Dip Recipe - a 10 minute treat! (vegan, gluten-free and top allergen-free)

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. Pingback: Allergen-Free Holidays: Deliciously Safe Tips and Recipes

Leave A Reply

Rate this recipe: