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Lactose Free Cheesecake Recipe

Rejoice! Finally a scrumptious cheesecake even the most lactose intolerant person will love! Some people cannot even tell the difference!



  • 2 16-oz. containers soy cream cheese (Tofutti)
  • 1 12-oz. container non-dairy sour cream (Tofutti)
  • 2 eggs, beaten
  • 1 Tbs. lemon juice
  • 1 tsp. vanilla
  • 3/4 c. granulated sugar


  • 1 ½ c. graham cracker crumbs
  • 1/4 c. granulated sugar
  • 5 Tbs. margarine, melted


For the crust: Preheat the oven to 350°F.
In a medium size bowl, combine the graham cracker crumbs and the sugar. Add the margarine and mix with a fork until the crumb mixture is completely moistened. Pour this mixture into a 9-inch pie plate and press the crumbs onto the bottom and evenly up the sides. Bake the crust for 8-10 minutes and set aside.

For the filling:
Combine all ingredients in a saucepan and cook over low heat for 5 minutes, stirring constantly. Mixture will thicken. Carefully pour into the prepared graham cracker crust and bake at 350°F for 30 minutes. If desired, drizzle non-dairy chocolate syrup over the top or spoon on a fruit topping of your choice. Chill the cheesecake in the refrigerator and serve cold.

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