Best Lactose Free Cheesecake Recipes

LACTOSE-FREE BLUEBERRY CHEESECAKE

Lactose-Free Blueberry Cheesecake image

Soy cream cheese works wonders in this smooth and creamy cheesecake from the Test Kitchen. This delicious, lactose-free dessert tastes like the real thing.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/2 cup graham cracker crumbs
2 tablespoons margarine, melted
1 carton (8 ounces) nondairy imitation cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
1 large egg, lightly beaten
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
TOPPING:
1 tablespoon sugar
2 teaspoons cornstarch
1/4 cup water
1 cup fresh blueberries

Steps:

In a small bowl, combine cracker crumbs and margarine. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., Meanwhile, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg; beat on low speed just until combined. Stir in the lemon juice, lemon zest and vanilla. Pour over crust., Return pan to baking sheet. Bake at 325° until center is almost set, 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., For topping, combine sugar and cornstarch. Stir in water until smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3 minutes or until thickened. Transfer mixture to a bowl; cover surface with plastic wrap. Cool to room temperature. Spoon topping over cheesecake. Refrigerate leftovers.

Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

LACTOSE FREE CHEESECAKE

Lactose Free Cheesecake image

This is an almost vegan cheesecake. You could substitute the Lactaid milk with light soy milk. A healthy, low fat, low calorie cheesecake.

Provided by Gladys L.

Categories Cheesecake

Time 35m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces keebler reduced-fat pie crusts
1 (12 ounce) package soft tofu
1/2 cup lactaid calcium-fortified lactose-free skim milk
1/2 cup white sugar
1 tablespoon vanilla extract
1/4 cup maple syrup

Steps:

Preheat oven to 350°F.
In a blender, combine tofu, milk, vanilla and syrup. Blend until smooth and pour into crust.
Bake for 30 minutes.
Remove from oven and cool. Refrigerate until chilled.

Nutrition Facts : Calories 105.3, Fat 1.6, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 20.2, Fiber 0.1, Sugar 19, Protein 2.8

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