Dairy-Free, Gluten-Free Blueberry Cheesecake with Graham Crust

This allergy-friendly take on classic cheesecake starts with a homemade, gluten-free graham cracker crust. Then the shell is filled with a tangy, creamy dairy-free filling and a fresh blueberry topping. It requires some chilling time, but then you’re ready to kick back and indulge.

Makes: one 9-inch cheesecake, 8 servings
Free of: gluten and all top allergens

Check out our other allergy-friendly and gluten-free fruit desserts here.

Ingredients

Crust

1 cup sorghum flour (see Recipe Tips)
1/2 cup tapioca flour
1/3 cup teff flour
1/4 cup sugar
1 tsp xanthan gum
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup full-fat canned coconut milk
1/4 cup mild olive oil or vegetable oil, plus more for cake pan
1/4 cup pure maple syrup

Filling

16 oz (453 g) plain, dairy-free cream cheese
3/4 cup granulated sugar
2 tbsp lemon juice (approximately 1 lemon; save 1 tsp for topping)
1/2 tsp vanilla extract
1/8 tsp salt
3/4 cup full-fat canned coconut milk

Topping

2 cups fresh blueberries
1 tbsp granulated sugar
1 1/2 tsp lemon juice
2 tbsp cold water
2 tsp cornstarch

Recipe Tips

For the most accurate flour measurement, spoon and level the flours into measuring cups. If you have a scale, use the following amounts: 138 grams (4.86 oz) sorghum flour, 55 grams (1.94 oz) tapioca flour, and 45 grams (1.59 oz) teff flour.

Look for gluten-free flour brands produced in free-from facilities.

Instructions

Preheat oven to 375° degrees F. Lightly oil a 9-inch pie dish.
To make crust, put sorghum, tapioca and teff flours, sugar, xanthan gum, baking powder, cinnamon and salt in a medium bowl. Whisk to combine.
Shake can of coconut milk. Put oil, maple syrup, and coconut milk in a medium bowl. Whisk to combine. Add this mixture to the flour mixture. Stir until dough is combined. Reserve remaining coconut milk for filling.
Scrape mixture into prepared pie dish. Press firmly into bottom and sides of pan. Prick with a fork about 10 times. Bake for 18 to 20 until golden brown and firm to the touch. Let cool to room temperature.
To make filling, put dairy-free cream cheese, sugar, lemon juice, vanilla extract and salt in the bowl of a stand mixer. Using paddle attachment, mix at low speed to combine, then increase to medium speed until smooth and creamy. Turn off mixer and add coconut milk. Turn to low speed, mixing to combine, then increase to high speed until light and whipped, about 2 minutes.
Scrape mixture into the prepared crust, smoothing evenly. Refrigerate until filling is firm, about 4 hours.
To make topping as cheesecake chills, put blueberries, sugar and lemon juice in a medium saucepan. Bring to medium heat, stirring often, until blueberries begin to break.
In a small bowl, mix the water and cornstarch until smooth. Pour over blueberries, mixing gently to combine. Turn to low heat. Let cook for about 2 minutes, until thickened, stirring two or three times. Remove from heat. Scrape the mixture into a bowl and let cool to room temperature.
Remove cheesecake from refrigerator and top with blueberry mixture. Refrigerate for about 45 minutes until chilled.
Cut cheesecake into wedges and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Laurie Sadowski is the author of The Allergy-Free Cook series and specializes in baking recipe development. Visit https://www.lauriesadowski.com, and follow her on Instagram at https://www.instagram.com/letsbakelaurie