Crustless Dairy-Free Vanilla Bean Cheesecake

This recipe for dairy-free vanilla bean cheesecake is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Anita Archibald. To qualify, she uses 8 ingredients or less, including Almond Milk Yogurt by So Delicious Dairy Free.

The unique loaf shape of this dairy-free vanilla bean cheesecake allows for very easy preparation and serving. And unlike most cheesecakes, this one is crustless and naturally gluten-free.

For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Dairy-Free Vanilla Bean Cheesecake

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

Dairy-Free Vanilla Bean Cheesecake

 

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Prep time

10 mins

Cook time

1 hour 10 mins

Total time

1 hour 20 mins

 

Author: Anita Archibald

Recipe type: Dessert

Serves: 1 loaf cake

Ingredients

Cake

• 2 cups So Delicious Dairy Free Vanilla Greek Cultured Almond Milk
• ½ cup sugar
• ⅓ ground almonds (almond meal / flour)
• 5 eggs
• 1 teaspoon seeds scraped from vanilla bean

For Garnish, if desired:

• 1 cup raspberries, for garnish
• 2 tablespoons pink sanding sugar
• 2 chocolate butterflies (Melt dairy-free chocolate in ziplock bag, snip one corner and pipe desired butterfly shape onto parchment paper. Let harden in book that has been propped open to create flying wings)

Instructions

1. Preheat oven to 325ºF.
2. Line an 8 x 4-inch loaf pan with parchment paper.
3. Mix vanilla greek cultured almond milk with sugar, ground almonds, eggs, and vanilla bean seeds.
4. Pour into loaf pan and bake for 70 minutes, or until firm. Let sit 24 hours in refrigerator before serving.
5. Remove chilled cheesecake from pan, slice and, if desired, add sanding sugar, butterflies and raspberries for garnish.

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