A gluten and dairy-free cheesecake that almost tastes like the real thing

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For those of you who have been following my journey for a while, you will remember that my family absolutely loves our cookies and cream cheesecake slice (recipe here).  But, the original recipe calls for Oreos and cream cheese, along with a whole host of other dairy and glutenous ingredients.  So I’ve had to adapt it quite a bit, but the end result is definitely worth it.  I’m not sure you can really call this a recipe (although I have seen some recipes posted on the internet where there has only been one or two ingredients …) but I wanted to share the result of my hard labor with you all!

In the US, there are so many flavors of instant pudding mix – for those of you in the rest of the world, I’m not sure how easy it will be for you to get a cheesecake flavored instant pudding mix, but let me know how you go!

Dairy-free cookies & cream cheesecake
Yields 12
Print
Prep Time
30 min
Cook Time
10 min
Total Time
3 hr 30 min
Prep Time
30 min
Cook Time
10 min
Total Time
3 hr 30 min
229 calories
29 g
16 g
11 g
6 g
2 g
53 g
256 g
23 g
0 g
8 g
Nutrition Facts
Serving Size
53g
Yields
12
Amount Per Serving
Calories 229
Calories from Fat 95
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 16mg
5%
Sodium 256mg
11%
Total Carbohydrates 29g
10%
Dietary Fiber 3g
11%
Sugars 23g
Protein 6g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 1 cup (250g) peanut butter, crunchy or creamy
  2. 1/2 cup (113g) brown sugar
  3. 1 egg
  4. 1/4 cup (40g) cocoa powder
  5. 1 tsp vanilla
  6. 1/2 tsp baking soda
For the filling
  1. 2 tins coconut cream
  2. 2 packets instant cheesecake-flavored pudding mix
For the crust
  1. Preheat oven to 350F and line a baking sheet pan with parchment paper.
  2. Mix all ingredients together. This will be a very stiff dough, but be patient and it will all come together.
  3. Scoop tablespoon-fuls of dough onto the parchment paper. This will yield approximately 16-20 cookies.
  4. Bake for 8-10 minutes and allow to cool slightly.
  5. Place approximately 250g cookies into a ziploc bag and crush until crumbs have formed. If needed, add a little melted margarine (butter if you don't need to be dairy-free) to moisten.
  6. Press into a prepared 8 x 8" tin lined with either parchment paper or plastic wrap until a smooth, thin layer is formed. Chill while making the filling.
For the filling
  1. Combine the coconut cream and the pudding mix with a hand beater until all mixed.
  2. Crush some of the remaining cookies from the crust and fold into cheesecake mixture.
  3. Pour on top of the crust and decorate as desired.
  4. Chill for 2-3 hours prior to serving.
beta
calories
229
fat
11g
protein
6g
carbs
29g
more
Cook at Home http://cookathome.info/
cookies-and-cream-cheesecake-dairy-free