Dairy-Free Cheesecake
I love cheesecake so much, I feel like a kid in a candy store whenever I get my hands on one.
I found this recipe for Fluffy Pumpkin Cheesecake in a KTA Superstore in Kailua-Kona, Hawaii over a decade ago. It is an easy recipe to use and makes an amazing desert. I have recently tried making a dairy-free version of this cheesecake so that certain family members can enjoy it, too. After using substitutions for the cream cheese and whipped topping, I now have a new favorite non-dairy desert. You may want to try this out for yourself, it really is surprisingly easy and so wonderful to enjoy!
**To make a non-dairy cheesecake, substitute Tofutti Better Than Cream Cheese and SO Delicious CocoWhip in the recipe. Also, it tastes the best if you roast a sugar pie pumpkin and use a cup of that in the recipe but canned pumpkin is easier and tastes almost as good.
FLUFFY PUMPKIN CHEESECAKE
(original recipe by KTA Superstores, a Hawaii grocery store chain)
1 (8 oz) Kraft Philadelphia cream cheese, softened (for non-dairy recipe, substitute Tofutti Better Than Cream Cheese)
1 Cup cooked pumpkin
½ teaspoon pumpkin pie spice or cinnamon
½ Cup sugar
1 (8 oz) Cool Whip Topping (for non-dairy recipe, substitute SO Delicious CocoWhip)
1 (9 inch) graham cracker crust
Directions: Beat cream cheese and sugar until smooth. Add pumpkin and spice. Fold in Cool Whip. Spoon into pie crust and refrigerate until set. Garnish with additional Cool Whip. Sprinkle with more pumpkin pie spice, if desired. Store leftover cheesecake in the refrigerator.
Variation: Prepare as directed omitting pumpkin and spice; decreasing sugar to 1/3 cup.
**Another idea for non-dairy cheescake the easiest way… is to buy a pre-made coconut based cheesecake if you can find one in the freezer section at your local health food store. Around here I have found Daiya Cheezecakes which are amazing and quick to make. When I use one of the Daiya Chocolate or New York Cheezecakes, I serve berries and SO Delicious CocoWhip along with it.
