A friend recently contacted me requesting a dairy-free cheesecake (err, cheezecake) recipe. I rounded-up a bunch fore her that I thought I'd share today because they are tasty and satisfy the sweet tooths (teeth?) of those who avoid dairy. The photo to the left is of the Chocolate Banana Cheezecake I made a couple of weekends ago and the photo to the right is of slices of the Strawberry Cheezecake (both recipes are below).
Chocolate Banana Cheezecake - egg version and paleo friendly, 3 large eggs (separated), 1/2 cup honey, 1/4 cup coconut oil, 2 large bananas (mashed), 3/4 cup cocoa powder. Blend the yolks, honey, bananas, and oil. Add the cocoa powder to the batter. Beat the egg whites and a pinch of salt. Add the eggwhites to the rest of the batter. Pour into a well greased or lined cake pan. Bake at 350F for 30-45 minutes until a tooth pick comes out clean. Ice with melted bitter chocolate blended with another ripe banana. Refrigerate until serving.
Strawberry Cheezecake - nut version and raw-vegan friendly, Cake: 2 cups cashews (soaked), 1 cup strawberries (thawed from frozen). Crust: 1 cup pecans (crushed), 1/2 cup almonds (crushed), 1 cup dates, sprinkle of cinnamon. Puree all cake ingredients. Puree the dates and add them to the nuts. Press into a cake pan. Pour the cake batter on top. Freeze until firm, about an hour. Thaw 15-30 minutes before serving.
Chocolate Silk Pie - tofu version, find my previously published recipe here.
Bonus: two more dairy-free/vegan cheezecakes from the blogging world that look stellar: pumpkin cheezecake and chocolate torte.