Dairy free white chocolate cheesecake
- 16 ounces dairy free cream cheese (like Tofutti Better Than Cream Cheese)
- 3/4 cup melted mock white chocolate, or 1 cup dairy free white chocolate chips, melted
- 3/4 cup sugar
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- 2 eggs, beaten
- Prepared graham cracker crust
Preheat oven to 350 degrees.
In a medium mixing bowl, beat cream cheese with hand-held mixer until smooth and creamy. Melt chocolate in microwaveable container. Watch closely so that water or other liquid is not introduced into the chocolate mixture, or it will ruin the recipe. Stir warmed chocolate until smooth and evenly melted. Be careful not to burn or overheat.
Add sugar and eggs to the beaten cream cheese mixture, and mix well. Blend in melted chocolate until smooth and creamy. Transfer mixture into prepared graham cracker shell, and bake in 350-degree oven for 20 minutes, or until top appears set. Refrigerate for several hours before serving.
--- From Food Allergy Kitchen, www.foodallergykitchen.com