Can you eat cheesecake if you are lactose intolerant? Yes you can. And you can also use the words delicious and dairy-free in the same sentence. Like to describe this dairy-free cheesecake recipe with Martino Couscous and blueberry topping! It’s rich yet virtuous, which is achieved without using cream cheese or butter or even flour.  

Everyone suffering from lactose-intolerance must make select dietary choices and spend time reading food ingredient labels. However, there is good news: similar to the arrival of gluten-free products, lactose-free products have also made an appearance.

Taking it one step further, you, too, can once again enjoy cheesecake! The lactose free cheesecake recipe we are proposing, brings together lactose free cream, vegan cream cheese and vegetable butter in a delicious combination with healthy grains and mouth watering blueberry sauce. Not to mention that these vibrant No Bake Mini Cheesecakes are simple to make with no oven required! Perfect for spring or summer.

Recipe by Giallo Zafferano’ Simona Novarini

 

Here is how to prepare these lactose-free cheesecakes with couscous and blueberries

Servings: 4 glasses
Preparation: 15 minutes
Refrigerate: 30 minutes

Ingredients:

  • 50 ml of water
  • 1 teaspoon of granulated sugar
  • 50 grams of Martino Couscous
  • 100 ml lactose-free cream
  • 80 grams of vegan cream cheese
  • 20 grams of powdered sugar
  • 20 grams of melted vegetable butter
  • 150 grams of blueberries sauce

Directions:

Hydrate and prepare the couscous:
As always, start by rehydrating the couscous. To do that, you will need a heavy-bottomed saucepan over medium heat. Add 50 ml of water and one teaspoon of granulated sugar and bring to a simmer.

When the water is simmering, remove from the heat and sprinkle 50 grams of Martino Couscous.

Make sure to distribute the couscous evenly and leave it aside covered with a lid for 4-5 minutes until all the water is completely absorbed.

While you wait for the couscous to absorb the water, melt 20 grams of vegetable butter and keep it handy for when the couscous is ready.

Now the couscous should be fully hydrated. Fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.

Prepare the first layer of the cheesecake:
Pour the couscous in a bowl and add 20 grams of melted vegetable butter.  Make sure that the butter is not too hot. Mix gently until the butter has spread evenly.

With the help of a spoon, add a small amount of your buttered couscous in the serving glasses. Add enough to create a layer about one inch thick. Press the couscous lightly to even the surface and when ready place the glasses in the refrigerator for 20-30 minutes.

Prepare the cream:
Use an electric mixer set at medium to high-speed; beat the lactose-free cream cheese in a bowl until smooth. Beat in the confectioner’s sugar until the cream becomes firm scraping the sides of the bowl, as necessary.  When ready, add 80 grams of vegan cream cheese and mix gently until you obtain an amalgamated mixture.

Serving:
Bring the serving glasses from the refrigerator and fill them with the lactose-free cream. Finish your mini cheesecakes by pouring delicious blueberries sauce on top.

Notes:
If you are not lactose intolerant, you can replace these ingredients with whipping cream, cream cheese and butter, keeping the same quantities.

It is better if you pour the blueberry sauce just before serving, this way the cream will not absorb the violet color of the fruit and you will have a beautifully served dessert!

Variations:
Combine the strawberries, sugar, and lemon juice in the bowl of a blender or food processor and pulse until pureed. Top each cheesecake with a dollop of the sauce. Garnish with a strawberry and lemon slice.

Rejoice! Finally, even the most lactose intolerant person can enjoy a piece of creamy, smooth, divine cheesecake. Try our lactose-free cheesecake recipe with Martino Couscous and blueberries and you will be able to treat yourself without worrying about your health.

Enjoy and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!

Cheesecake is one of those desserts that bring a decadent finish to every meal. With all the dairy-free available products and the versatility of our couscous, even vegans will be able to enjoy it. The most amazing thing?  You can serve cheesecake with any topping you prefer: fresh fruits, jams, berry sauces, and even melted chocolate.

Try it out with your favorite topping and leave a comment to tell us your favorite combination.

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