This gluten-free eggless cheesecake recipe is made with a gluten-free graham cracker or cookie crust and uses an egg substitute. It's still got plenty of fat (and flavor!) in the form of margarine, cream cheese, and condensed milk, so it's not low-fat or healthy, but it is an indulgent gluten-free dessert.
Recipe courtesy of Ener-G Foods. Looking for more gluten-free dessert recipes? You can find dozens of recipes for gluten-free cakes, cookies, pies and more here.
- 1 1/2 cups crushed cookies or graham cracker crumbs, gluten-free
- 1/2 cup margarine, melted
- 2 tablespoons sugar
- 3 packages low-fat cream cheese
- 1/2 cup sweetened condensed milk
- 2 teaspoon Ener-G Egg Replacer
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon vanilla
- 1 16 ounces container light sour cream
- 1/2 cup sugar
- Combine crumbs, margarine, and sugar, blending well. Press out into an ungreased 9-inch pan. Place pan on a sheet pan or wrap foil around the bottom to ensure no dripping. Set aside.
- Preheat oven to 300 F.
- In a large bowl, mix cream cheese and all ingredients except sour cream until smooth. Add sour cream and mix 2 minutes. Pour into prepared pan.
- Bake 1 hour in the center of oven. The middle will still be creamy. The outer side will be done. Open the door, and let set in oven approximately 2 hours to cool.
- Use knives to loosen sides of the pan, and remove. Place on serving tray and let cool to room temperature. Place in fridge for about 2 hours before serving.
- This egg-free cheesecake recipe is gluten-free and wheat-free.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||12 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||0 g|