Gluten Free Egg Free Cheesecake Recipe -- Easy, Allergy Friendly, and Delicious

I made a delicious gluten-free egg-free cheesecake recently but one of my kids was disappointed that I didn't make enough for them to have seconds, so I decided to make it again especially since it wasn't hard. 
Of course the first time I didn't write down the recipe, so I had to do this from scratch. The second time I made it, I used less flour than I did the first time and I was worried it wouldn't solidify, and it took longer to cook, but it ended up so moist and delicious and, dare I say it, better than the first time? 

The only slight issue with it is that the top ended up with a bunch of little holes on it, I guess where the liquid evaporated, but to be honest, neither I nor my kids cared, but if you want something that looks perfect, I've heard that baking cheesecake in a pan of water is supposed to help, but I can't verify that it works for this recipe.

This recipe is allergy friendly, other than dairy. And I have a sensitive stomach and much dairy bothers it, which is why I used fake milk (rice milk one time, almond milk another), but cream cheese and butter in small amounts don't bother me. I can't promise this will be good for you if you have a sensitive stomach, but just putting it out there. You can also use milk for this recipe... I assume. But I can't promise because there's lemon juice in that. So feel free to experiment. Or just leave this recipe as is.

Oh, another thing that was important to me was that a recipe didn't have a ton of ingredients, I wanted to use cream cheese and what was in the house only. No whipping, no food processor, no mixer.

Basically, this came out really delicious and I highly recommend it. And if you do need an egg free cheesecake but don't need to be gluten free, of course, you can just use the gluten alternative.

Gluten Free Egg Free Cheesecake Recipe -- Easy, Allergy Friendly, and Delicious

2 cups whipped or soft cream cheese
1 cup sugar
1 cup nondairy milk such as rice milk, almond milk, or soy milk
2 tablespoons lemon juice
1 teaspoon vanilla
1/4 cup potato starch (or wheat flour)
1/4 cup rice flour (or wheat flour)
Approximately 2 cups gluten free cookie crumbs, either graham crackers or tea biscuits, plain or chocolate 
Approximately 2 teaspoons butter

1. Soften your butter (or melt it) and mix it with your crumbs. Press them into the bottom of a round 12 inch baking pan and as much up the sides as you can. It doesn't need to be perfect. If desired you can do this on parchment paper inside the pan to make it easier to remove as I did, but no need.

2. Combine your cream cheese with the rest of the ingredients and mix well until uniform.

3. Pour into your pan.

4. Bake at 350 for 40 minutes.

5. Let cool completely before slicing.


Are you a fan of cheesecake? What do you put in yours? What texture do you like your cheesecake to be? Does this look like a recipe you'd try?

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal

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