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Strawberry Cheesecake Cups (Dairy-Free, Egg-Free)


Strawberry Cheesecake Cups (Dairy-Free, Egg-Free)

These dairy-free, egg-free cheesecake treats are a great way to show someone you care.

© 2009 Ashley Skabar, licensed to About.com, Inc.

These delightful treats are wonderfully simple to prepare, while still beautifully elegant and rich. It's like enjoying a lactose-free cheesecake without having to make a crust!

Makes 8 ramekin-sized cups

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes


  • 3 T. Egg Replacer
  • 1/4 cup hot water
  • 8 oz. fresh strawberries, chopped, plus more for garnishing
  • 1 cup organic white granulated sugar, divided
  • 1 T. cornstarch dissolved in 1 T. cold water
  • 3 8-oz. tubs dairy-free cream cheese
  • 1 t. vanilla extract


1. Preheat the oven to 400 F. Lightly grease 8 ramekins with dairy-free cooking spray or oil and place each on a large baking tray. Set aside.

2.In a small bowl, combine the Egg Replacer powder with the hot water, stirring quickly with a spoon until mixture is consistent and slightly stiff. Set aside.

3. In a small saucepan over medium-high heat, combine the strawberries with 1/4 cup of the sugar, stirring well until the sugar has dissolved. Cook, stirring often, for about 5 minutes, or until the strawberries are softened and the juices have combined with the sugar to form a thin syrup. Add the corn starch mixture, and, stirring constantly, cook until the mixture is consistent and thick, resembling strawberry preserves. Remove from heat and set aside.

4. In a large mixing bowl with a hand mixer, mix the cream cheese and remaining 3/4 cup sugar on medium speed until fluffy, about 4 minutes. Add the Egg Replacer mixture and beat on high speed for 2 minutes more. Add the strawberry mixture and vanilla and beat for 1 more minute on high speed.

5. Portion the mixture into each of the prepared ramekins. Bake at 400 F for 5 minutes, then reduce the oven temperature to 300F, leaving the oven door open for several seconds to allow some of the heat to escape. Continue to bake the cups at 300F for about 20 minutes, or until they are firm but slightly jiggly. Allow to cool completely on a wire cooling rack. Chill in the refrigerator for 2 hours or until set. Garnish with fresh strawberry halves and serve cold.

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