Dairy-Free Marble Cheesecake with a Gluten-Free Cookie Crust

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This decadent dairy-free marble cheesecake is swirled with vanilla and chocolate filling. It’s set in the gluten-free cookie crust of your choice – we’ve included four options!

This recipe is also a great way to use dairy-free cream cheese alternatives. Even if you don’t love a brand straight from the tub, it will probably work well in this recipe. Daiya, for example, really shines in sweets. If you are okay with nuts, nut cheeses, like Treeline, bake very well.

Dairy-Free Marble Cheesecake Recipe (Chocolate & Vanilla Swirled) - Also gluten-free, nut-free, and soy-free with vegan and egg-free options.This dairy-free marble cheesecake recipe was originally shared with us by Enjoy Life Foods.

Special Diet Notes: Dairy-Free Marble 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.

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:
Recipe type: Dessert
Cuisine: American
Serves: 1 (9-inch) cheesecake
Ingredients
Gluten-Free Cookie Crust
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
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. Remove the crust from the oven, but 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
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.

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


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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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