Lactose-Free & Gluten-Free Strawberry Cheesecakes
This summery cheesecake is lactose-free, gluten-free, and low in refined sugars, topped with a strawberry basil compote.
Ingredients
For the GF Nilla Wafer Crust
- 1 cup Partake gluten-free vanilla wafer crumbs
- 3 TBSP melted butter sub melted coconut oil
For the Cheesecake
- 2 8oz containers lactose-free cream cheese
- 1/4 cup lactose-free plain whole milk yogurt
- 1/2 cup maple syrup or honey
- 1 tsp pure vanilla extract
- 2 eggs
For the Strawberry Basil Compote
- 16 oz fresh strawberries, quartered
- 2 TBSP maple syrup
- 1 TBSP lemon juice
- 3-4 fresh basil leaves
Instructions
Make the vanilla wafer crust
- Preheat oven to 350°F and line a 12-count muffin tin with paper baking cups.
- In a food processor, pulse gluten-free vanilla wafers until cookies resemble sand.
- Measure one cup of packed vanilla wafer crumbs and add to a mixing bowl.
- Add 3 TBSP of melted butter or coconut oil and stir to combine. The mixture should resemble wet sand and hold together when squeezed.
- Scoop one heaping tablespoon of the vanilla wafer crust mixture into each baking cup.
- Press down firmly and evenly with fingers, working the mixture to the edges of each baking cup.
- Blind bake for 8-10 minutes or until the mixture begins to dry out.
- Remove from oven and set aside to cool.
Make the cheesecake filling
- Reduce oven temperature to 325°F.
- Remove cream cheese from the tub and place between two paper towels. Gently press excess liquid out of the cream cheese like its a block of tofu.
- In a large mixing bowl or stand mixer, beat together cream cheese and yogurt until smooth.
- Add the maple syrup or honey and the vanilla extract and mix until incorporated.
- Add eggs, mixing on low speed until combined, then mixing on medium speed until light and fluffy. Be careful not to overwhip the mixture at this stage or your cheesecakes might collapse after baking.
- Evenly fill the baking cups almost to the top.
- Bake for 16-18 minutes, or until cheesecake is mostly set. It should still have a slight wobble.
- Remove from oven and let cool on countertop before placing in the refrigerator for 2 hours to set completely.
Make the strawberry basil compote
- In a medium saucepan, combine the strawberries, maple syrup, water, and basil.
- Stir to combine, then bring the mixture to a simmer over medium heat.
- Continue cooking, stirring occasionally, until strawberries have broken down to desired consistency. Gently break strawberries up with a wooden spoon to achieve a more jammy consistency.
- Remove basil leaves and allow to cool before pouring over individual cheesecakes. Compote may also be refrigerated for two hours to continue setting.