egm Dairy Free Lemon Cheesecake - Fun With Allergy Kids

Dairy Free Lemon Cheesecake

desserts | August 26, 2018 | By

Dairy Free Lemon Cheesecake

This Dairy Free Lemon Cheesecake is also nut free, egg free and gluten free if needed.  

Dairy Free Lemon Cheesecake

If you’ve been following me on Instagram, you’ll know I was excited to find some dairy free sour cream the other day and was wondering what everybody had been doing with theirs.  I ended up using mine on a zucchini-quiche-type concoction as well as this cheesecake and a chocolate cheesecake as well.  All passed the taste test!  I found the taste of the sour cream by itself a bit odd, and I wasn’t at all sure when I made the cheesecake mix..but the flavours in the cheesecake really took over the sour cream taste as they sat overnight, and I ended up really enjoying the taste of this Dairy Free Lemon Cheesecake.  I tried heating it a little in the microwave so it was quite soft and that was even nicer.  For those in New Zealand, I used Zenzo sour cream and I found it at our local New World.


Dairy Free Lemon Cheesecake

Dairy Free Lemon Cheesecake


  • Base:
  • 1 packet of dairy and egg free biscuits (and gluten free if needed) : we use Countdown's Free From range
  • 3 Tablespoons melted dairy free margarine
  • Filling:
  • 1 packet firm tofu
  • 1 packet dairy free sour cream
  • 3 heaped teaspoons icing sugar
  • 2 lemons, finely zested and juiced
  • 2 teaspoons gelatine (if you want this recipe to be suitable for Vegan diets, omit this and serve it semi-frozen). If you want a softer set, half the gelatine.


  1. Prepare the base by chopping the biscuits up finely in a food processor then adding the melted margarine gradually until it all starts to come together (you may not need all of it). Press into the base of your tin or individual moulds.
  2. Prepare the filling: Open the tofu, and place in a strainer over a bowl, and chop into about 6 pieces. Leave to dry out for 2 hours if possible (this creates a creamier finish).
  3. Place the tofu in a food processor and blend for about 5 minutes, scraping down the sides twice, until it is very creamy in texture.
  4. Add the sour cream, icing sugar and lemon zest and blend until fully incorporated.
  5. Place the gelatine and lemon juice in a bowl, stir and leave for 5 minutes. Melt in a microwave for 20 seconds (or over a pot of water on the stove) then add to the sour cream mix. Mix it in quickly or it will set in lumps.
  6. Pour this mix over the bases and leave in the freezer or refrigerator until set. The flavour improves if left overnight.
  7. I decorated mine with slices of lemon cooked for 1 hour in a light sugar syrup and blueberries. This was really tasty. Whipped coconut cream and fruit would also be great.
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