Saturday, September 24, 2016

{Gluten and Dairy Free} Cheesecake Dip

I was excited when I found this recipe at  Go Dairy Free. I used to make a dip like this and serve it at parties with various fruit. So delicious! Go Dairy Free is an excellent site for those that are dairy free. I'd highly recommend it! If you can have soy, but not nuts you could do soy whipped cream instead of the coconut cream.
Dairy-Free Cheesecake Dip Recipe - a 10 minute treat! (vegan, gluten-free and top allergen-free)
photo from Go Dairy Free

Dairy-Free Cheesecake Dip
Prep time
Total time
Serves: 6 to 8 servings
Dairy-Free Cheesecake Dip
  • 4 ounces dairy-free cream cheese alternative (I use half a tub of Daiya Plain)
  • ¼ cup coconut cream (see note below)
  • ¼ to ⅓ cup powdered sugar
  • 1 teaspoon lemon juice
  • ½ to ¾ teaspoon vanilla extract
  • Pinch salt
For Serving
  1. Place all the cream cheese alternative, coconut cream, powdered sugar, lemon juice, vanilla, and salt in a mixing bowl. We like the full amount of vanilla and a scant ⅓ cup of the powdered sugar, but use the lower amounts if you prefer less sweet.
  2. Blend the ingredients with a hand mixer or whisk until smooth and creamy.
  3. Place the cheesecake dip in a bowl and serve with cookies and strawberries for dipping. You can also serve with crushed cookies for rolling or top the cheesecake dip with the crushed cookies.
  4. Leftover dip can be covered and refrigerated for up to 3 days. I also freeze individual portions for an any time treat.

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