Easy gluten and dairy free* cheesecake



Easy gluten and dairy free* cheesecake

  • Servings: 8-10
  • Difficulty: easy
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Say cheese-cake!

Recipe by crazyforcrust.com

* Kinnickinick makes really good gluten free graham cracker crumbs
* I used Tofutti cream cheese
* cool whip is no longer dairy free. You can use a dairy free whipped topping instead


  • 1 1/2 cups
    gluten free graham cracker crumbs*
  • 1/2 cup
    granulated sugar, divided
  • 6 tablespoons
    dairy free spread, melted
  • 1 8 oz
    dairy free cream cheese, softened*
  • 4 oz
    cool whip

Cooking Directions

  1. Measure crumbs and sugar into a medium bowl. Stir together to incorporate 1/4 cups sugar into crumbs.  Melt dairy free spread in the microwave in a glass measuring cup until just melted.  Pour melted butter substitute into crumb mixture.
  2. Stir dairy free spread into crumbs with a large spoon until consistency is sand like.  Scrape mixture into a lightly greased 10-inch pie plate.  Using a zip lock bag over your hand, press crumbs into bottom and halfway up sides of pie plate.   Cover any gaps by pressing crumbs around the plate.  Refrigerate for at least one hour to set.
  3. In a stand mixer with paddle attachment, empty tub of cream cheese into the bowl.  Add remaining sugar and vanilla.  Mix on low until cream cheese is softened and sugar and vanilla are incorporated.   Remove bowl from mixer.   You can also use a hand mixer.
  4. Fold in cool whip, a quarter at a time, until there are no streaks of cream cheese visible.  Scrape into chilled graham cracker crust.  Refrigerate at least one hour before topping with pie filling.
  5. Refrigerate at least two more hours to set filling.
  6. Serve with additional cool whip if desired




Easy gluten free carrot cake

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Easy Gluten free Carrot Cake

  • Servings: 12-16
  • Difficulty: easy
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You won’t mind eating your veggies in this delicious cake!

Recipe by kingarthurflour.com

* you can use 1/4 cup oil instead
* make sure your dairy free spread is softened to avoid lumps

Ingredients for the Cake:

  • 1 1/4 cups
    gluten free all purpose flour
  • 1/2 cup
    brown sugar
  • 1/2 teaspoon
    ground cinnamon
  • 1/4 teaspoon
    ground ginger
  • 1/2 teaspoon
    baking soda
  • 1/4 cup
    unsweetened applesauce*
  • 2 large
  • 1/4 cup
  • 2 tablespoons
    pure maple syrup
  • 1/2 teaspoon
    vanilla extract
  • 1 1/2 cups
    grated carrots
  • 1/2 cup

For the Cream Cheese Frosting:

  • 4 oz
    dairy free cream cheese
  • 4 tablespoons
    dairy free spread, softened*
  • 1/4 cup
    confectioners sugar, sifted
  • 1/8 teaspoon
  • 1 teaspoon
    vanilla extract

Cooking Directions

For the Cake:

  1. Preheat oven to 350 degrees.  Grease an 8×8 square baking pan with cooking spray.
  2. Mix together dry ingredients, except carrots and raisins in a large bowl.
  3. Mix wet ingredients together in a glass measuring cup.
  4. Slowly pour wet ingredients into the dry ingredients, stirring to incorporate dry flour.
  5. Stir in carrots and raisins. Scrape batter into prepared baking pan.
  6. Bake for 30-40 minutes, or until a cake tester comes out clean and cake is slightly browned.
  7. Cool completely before frosting with cream cheese frosting.

For Cream Cheese Frosting:

  1. Add 4 oz cream cheese,  4 tablespoons softened spread, confectioner’s sugar, vanilla, and salt to the bowl of a stand mixer with paddle attachment.
  2. With the paddle attachment on low speed, beat cream cheese and spread together until creamy and incorporated.
  3. Beat in the sugar and continue to beat until creamy.  Add a dash of dairy-free milk if it’s not spreading consistency.
  4. Spread onto your cooled cake.