Gluten Free Dairy Free Key Lime Cheesecake

So, this healthy gluten free dairy free key lime cheesecake recipe 100% tastes like real unhealthy dairy cheesecake — I was completely amazed with the Follow Your Heart Dairy-Free Cream Cheese I used in this recipe because while it didn’t look like the real thing, it did taste like it. If you cannot find the Follow your heart dairy free cream cheese, then try Kite Hill’s dairy free cream cheese. I prefer my cheesecakes to be a little tart as I feel it balances out the “creamy” side of the delicious healthy gluten free recipe. This recipe is no exception, the tartness of the key limes balances out the incredible creaminess of the dairy free cream cheese and the gluten free graham crackers provide a delightful sweetness, making this healthy dairy free cheesecake recipe, a flavor party! This is a great recipe for hot summers day as it won’t leave you with a heavy full feeling after you have a slice…or two. And don’t worry — it’s only 254 calories per big slice! – Kara, The Accidental Chef

Serves 12

Ingredients:

1 package of Gluten Free Graham Crackers
1 tbsp. of fresh squeezed key lime juice
1 tsp of Madagascar Pure Vanilla Extract
1 tbsp. of All-Purpose Gluten Free Flour
1/3 cup of Pure Cane Sugar
6 tbsp. of Egg Whites
1/2 cup of Soy Free Buttery Spread by Earth Balance (Vegan)
8 oz of Dairy Free Cream Cheese – Follow Your Heart
8 oz of Dairy Free Key Lime Coconut Yogurt
1 tsp of key lime zest

Directions:

Preheat the oven to 325 degrees.

Place all the graham crackers into the food processor until the crackers are crumbly as shown below.

Press together (flatten the mixture evenly) the graham crackers and add the melted 1/2 cup of butter into the cheesecake pan.

Gently beat together 8 oz of cream cheese, 1/3 cup of sugar, and 1 tsp of vanilla extract until smooth.

Then slowly beat in 1 cup of yogurt, 2 egg whites, 1 tbsp. of Key Lime juice, 1 tsp of Key Lime zest, and 1 tbsp. of flour until everything is evenly mixed together.

Place the cheesecake batter into the cheesecake pan. Fill up a larger pan with water halfway in the pan and place the cheesecake pan with the batter in it, into the water pan. This prevents the cheesecake from cracking in the middle.