Lactose Free Pumpkin Cheesecake Could Be Dairy Free

Indulge in the creamy, spiced perfection of this Lactose-Free Pumpkin Cheesecake, a dessert designed to satisfy seasonal cravings without compromising dietary needs. This recipe features a rich and velvety filling made with lactose-free cream cheese—or your favorite dairy-free alternative—paired with the warm flavors of pumpkin puree, pumpkin pie spice, and coconut cream. The crust, a delightful blend of lactose-free graham crackers and melted coconut oil, provides the perfect base for this gluten-friendly treat. Whether you're baking for a holiday gathering or a weeknight indulgence, this fall-inspired cheesecake offers all the decadence of traditional recipes with the added benefit of being suitable for those with lactose sensitivities. Serve it chilled, topped with a dollop of whipped coconut cream, for a show-stopping dessert that everyone can enjoy.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1.5 cups Lactose-free graham crackers (crushed)
• 0.25 cups Coconut oil (melted)
• 16 ounces Lactose-free cream cheese (or dairy-free cream cheese alternative)
• 1 cups Canned pumpkin puree
• 0.5 cups Coconut cream (thick part of canned coconut milk)
• 0.75 cups Coconut sugar (or any preferred sugar substitute)
• 1 teaspoons Vanilla extract
• 1.5 teaspoons Pumpkin pie spice
• 2 tablespoons Cornstarch (or arrowroot powder for a grain-free option)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the base with parchment paper for easy removal.

Step 2

Prepare the crust: In a mixing bowl, combine the crushed lactose-free graham crackers and melted coconut oil. Stir until the mixture resembles wet sand.

Step 3

Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool slightly.

Step 4

Meanwhile, in a large mixing bowl, beat the lactose-free cream cheese (or dairy-free cream cheese alternative) using a hand or stand mixer until smooth and creamy.

Step 5

Add the canned pumpkin puree, coconut cream, coconut sugar, vanilla extract, pumpkin pie spice, and cornstarch to the cream cheese mixture. Beat until well combined and smooth.

Step 6

Pour the filling over the cooled crust, smoothing the top with a spatula.

Step 7

Place the springform pan on a baking sheet to catch any spills, and bake in the preheated oven for 45-50 minutes, or until the center is just set but still slightly jiggly.

Step 8

Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool gradually in the oven for 1 hour to prevent cracking.

Step 9

Remove the cheesecake from the oven and let it cool completely at room temperature, then transfer to the refrigerator to chill for at least 4 hours, or overnight for best results.

Step 10

Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve plain or topped with a dollop of lactose-free whipped cream or coconut whipped cream for extra decadence.

Nutrition Facts

Serving size	(1256.2g)

Amount per serving	% Daily Value*
Calories	3777.3

Total Fat 247.3g	0%
Saturated Fat 168.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 4.9mg	0%
Sodium 2902.4mg	0%
Total Carbohydrate 379.2g	0%
Dietary Fiber 16.0g	0%
Total Sugars 252.7g
Protein 33.5g	0%

Vitamin D 0IU	0%
Calcium 510.4mg	0%
Iron 17.5mg	0%
Potassium 1892.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 3.5%

Carbs: 39.1%