A lot of vegan desserts, especially vegan cheesecakes are laden with soy. I generally don’t have an issue with that but sometimes I do a appreciate a soy-free option every now and then. So can a lot of people in my family. I made this cheesecake once before with my mother who got the recipe off of a magazine. It has been buried for years which I didn’t understand why since everyone seemed to enjoy it. Only in recent times have I decided to revive this recipe with my own twist. I only remember pineapples being the main ingredient in this dessert. It also had some eggs but I wanted to experiment without them. I made this dessert for a friend who recently gave birth. No one couldn’t believe that this cake lacked cream cheese, let alone soy cream cheese. The texture and the flavor are very similar. The only difference I can think of is that this version has lower fat content due to the crushed pineapples.
If you want to knock the fat content and sugar content further down, leave out the pie crust. Not only will you have a dessert that is soy-free, and sugar free, but you will have a gluten-free cheesecake as well. That is your option to use if you choose to. If you want a pie crust and a gluten free dessert, create your very own gluten-free pie crust. I always say less is more and minimizing the sugar can have a great impact on the cake. Plus you have enough sweetness derived from the pineapples. I highly recommend you use fresh pineapple for this soy-free dessert recipe because the flavors are more natural and taste better. You can use canned crushed pineapples if you can’t find fresh pineapple. I nearly neglected to mention that I include a red berry sauce recipe as a topping for this cheesecake. If regular cheesecakes have them, then why can’t this one have any?
For this recipe, you will need:
- 9 inch prepared graham cracker pie crust or greased 9 inch spring form round pan
- 3 cups of fresh pineapple chunks or 28 once can of crushed pineapples
- 1 cup of plain almond or rice milk
- 1/3 cup of cornstarch
- 2 teaspoons of vanilla extract
- 2 packets of stevia
- Scant 1/8 teaspoon of salt
For the red berry sauce, you will need:
- 2 cups of chopped strawberries or raspberries
- 1 cup of water
- 1 packet of stevia
- 2 tablespoons of cornstarch
- 1 tablespoon of lemon or orange juice
Preheat oven to 350 degrees F. Place ingredients in a blender or food processor. Blend till completely smooth. Pour into prepared pie crust or spring form pan. Bake for 45 minutes. While the cake is baking, place berries and water in a medium saucepan over medium low heat. Add the remaining ingredients. Taste and adjust sweetness as desired. Mash the berries and heat until bubbly. Pour red berry sauce over cake and bake for another 15 minutes. Turn oven off and leave cake in there for an hour. Remove cake from oven and let it come to room temperature. Cover and chill cake before serving.
Yields 8 servings