Dairy Free Chocolate Cheesecake {Gluten Free}

How could a dessert with the word “cheese” in it, possibly be dairy free? I know, it seems counter intuitive.  But, seeing as how cheesecake is always the birthday dessert I want each year, I wanted to try making it {dairy free} so that I could actually eat said favorite birthday dessert.


Honestly, it wasn’t hard.  And, it was really good.  Some of my dairy-loving friends told me they couldn’t even tell it was dairy free {or gasp…gluten free..i am not even sure they knew!}

So, all you dairy free eaters, breath a sigh of relief. Cheesecake is here to stay.

Recipe: Dairy Free Chocolate Cheesecake {Gluten Free}



  • 1 1/2 cups crushed chocolate cookies {I used a package of Gluten Free, Dairy Free Chocolate Sandwich Cookies. Remove the cream frosting, then crush them. Or, you could also use chocolate animal cookies.}
  • 2 tablespoons white sugar
  • 1/4 cup melted Earth Balance {Dairy Free, Gluten Free}
  • 1/4 cup Dairy Free Chocolate Chips (Ghirardelli Semi Sweet)
  • 1/4 cup coconut milk (canned)
  • 3 (8 ounce) packages Vegan cream cheese
  • 3/4 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cups Dairy Free Chocolate Chips (Ghirardelli Semi Sweet)
  • 1/4 cup coconut milk (canned)
  • 1 teaspoon vanilla extract


To Make Crust:

  1. Preheat oven to 350º. Lightly grease a 9 inch springform pan.
  2. In a small bowl, mix together 1 1/2 cups chocolate cookie crumbs, 2 tablespoons sugar, and the melted Earth Balance. Press the mixture onto the bottom and up the sides of the pan.
  3. Bake for 10-12 minutes. Allow to cool. Reduce oven temperature to 325º
To Make Filling:
  1. Warm the coconut milk in the microwave. Pour in the chocolate chips and stir until melted. {reheat mixture slightly if not completely melted}
  2. In the bowl of your mixer, beat cream cheese and 3/4 cup of sugar until smooth.
  3. Add the cocoa powder, mixing well.
  4. Add the eggs and beat until just blended.
  5. Stir in 1 teaspoon vanilla and the melted chocolate mixture.
  6. Pour this filling mixture into the baked cookie crust.
  7. Bake at 325º for 45 to 50 minutes,  until center is just set.
  8. Turn off the oven and let the cheesecake rest in the oven to cool.  {DO NOT FORGET IT IN THERE! that is a horribly sad mistake I have made…..)
To Make Topping:
  1. In a bowl, heat 1/4 cup coconut milk and the vanilla in the microwave until very warm.
  2. Pour the chocolate chips into the mixture and mix until melted.
  3. Pour the chocolate mixture over the top of the cheesecake.  {I even spread some around the sides of my cheesecake}
  4. Place the cheesecake in the refrigerator until ready to serve. Wait at least 30mins for the chocolate to harden.

NOTE: To make this a Chocolate Raspberry Cheesecake:

  1. Instead of vanilla extract,  use raspberry extract (in both the cheesecake and the chocolate topping).
  2. After you pour the chocolate sauce over top of the cheesecake, gently place raspberries on top.
  3. Place the cheesecake in the refrigerator until ready to serve. Wait at least 30mins for chocolate to harden.

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.




I linked up with:




*Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.


By Becky with 4 comments
{review}: Local Chips Anyone?

Are you eating local and wondering how to satisfy your chip craving?

Look no more Albany region.

Jiff-e-Mart {with locations in Averill Park & Castelton} started making potato chips to accompany their sandwich selections at the deli. After receiving rave reviews, Billy and his team decided to increase production, and started making potato chips daily.  With 10 tasty flavors, even your most serious chip needing emergencies can be satisfied.


I stumbled upon these yummy homemade chips at the Crossings Farmer’s Market, but fear not, because Jiff-e-Chips can be found at some local stores as well:

  • The Peanut Principle (rt. 9, Latham)
  • Competition Deli (rt. 9, Latham)
  • Georges Market (rt. 9, Latham)
  • Romas Importing Co. (Cobbee Rd., Latham)
  • Hembolds Meat Market (Industrail Park Rd, Troy)
  • Centannis Deli (Campbell Ave, Troy)
  • Citgo Super Mart Inc. (Exit b3, Canaan)
  • Cardonas Market (Delaware Ave., Albany)
  • Jiff-e-Mart I (Rt. 43, Averill Park) and Jiff-e-Mart II (Maple Hill Rd, Castleton).

These chips are good. Crisp, not too thick, and play host to fantastic flavors:

BBQ, Sea Salt & Pepper, Italian, Sea Salt, Cheddar, Garlic Parm,

Ranch, Southwest Jalepeno, Sour Cream & Onion, Salt & Vinegar

Given the wide variety of flavors, they are bound to satisfy all the chip eaters out there.

So far, my favorite is the Sea Salt & Pepper……the bag is hardly opened before everyone is grabbing for more…then they are GONE!


By Becky with 2 comments
Peach Upside-Down Muffins {Gluten Free, Diary Free}

The weather turned nasty this weekend on the East Coast, as Hurricane Irene decided to come let us know who was boss.  She has since come and gone {except for the damage left behind, of course}.  In preparing for the storm, some talked of bottling water and charging batteries, gathering supplies and bringing in lawn furniture.  I tried to do those things, but honestly, I just wanted to bake.  Can you blame me? I still have a mountain of peaches to use up!

Want to know what I made?

Peach Upside-Down Muffins.

Maybe I should call them “Irene Muffins”, but that sounds lame.

Do you want the recipe?

Head over to From Scratch Club to check out my post, and snag the recipe!



By Becky with 1 comment
Farmer’s Market {weekend update}

Have you tried a yellow watermelon?  I honestly didn’t even know they existed until talking at the Farmer’s Market.

It has a more subtle flavor than the typical red watermelon, but sweet and lovely.

I honestly think I like it better at this point.

Enjoy your weekend.

If you find a local farmer’s market {or farm stand}, send me pics of the goodies you brought home!

I would love to see your bounty.

By Becky with 0 comments
Swapping it: August

This weekend was the August Food Swap with the From Scratch Club.

Each month I am amazed that the Food Swap can get better than the month before.  Amazed that people can “bring it” more than they did last month.  Amazed that other people really want to trade their jam for BBQ sauce, their honey for salsa.  Amazed that the jars and bottles and containers of goods, cluttering the tables, can possibly out-due those of the previous month.  But, you know what?  It happened. It is happening.

The August swap kicked July’s butt. Big time.

Here is what I brought to the swap this month:

Peach BBQ sauce and Peach-Zucchini Bread with Teff Flour.


And….drum roll…


this is what I came home with

Apple Butter, Carrot Cake Jam, Fresh Salsa, Plum-Peach Jam with Ginger and Lime, Wildflower Honey, Apple Pie Jam and Tomato Sauce

The food swap is still a marvel to me. People, who only minutes earlier were strangers, can quickly meld into a community. The love of good food, the interest in self-sufficiency, the ideal of the local movement, it quickly draws these people together.  A mass of bakers, makers, preservers, gardeners, farmers, hobbyists and foodistas, together sharing stories and recipes and advice. I can only look forward to September and wonder excitedly what it will be like.

Thanks to All Good Bakers and the From Scratch Club for hosting, and to all the lovely swappers.

See you soon.





By Becky with 3 comments
Farmer’s Market {weekend update}

Are you headed to a Farmer’s Market this weekend? How about a farm stand?

Would love to see what you picked up!

Send pics: becky {at} theMixingBowlDiary {dot} com

By Becky with 1 comment
Farmer’s Market {weekend update}

Here’s a little recap from our weekend shopping at our Farmer’s Market.

Love, Love, Love the Farmer’s Market.

{photos taken @ the Crossings in Colonie}

Hope you get a chance to visit your local Farmer’s Market this weekend too!

By Becky with 2 comments
S’mores Whoopie Pies {Gluten Free, Dairy Free}

You kinda need these.  I’m just sayin.

I usually can show some level of restraint against the goodies in my kitchen…but not this time. Not only do these whoopie pies scream summer campfire, they also are just crazy good.

I brought these little cuties to a food swap recently, and I almost hated to see them go.  I nibbled on some before the swap…after I got home….the next day {fine…next morning}…..you get the idea.  They are good.  Best fresh, but still very good the next day, and the day after…. {hahaha.}

I will just tell you now.  The little cookie cakes taste like a graham cracker. For real.  The deliciousness inside, yup, its a marshmallow frosting slathered with a layer of chocolate.  Are you still with me, or did you already run to your kitchen and pull out your mixer?

The genius behind these little sugary miracles comes from the Art of Gluten-Free Baking. I had to slightly alter her recipe to make it dairy free for my family.  Here is my rendition of her lovely recipe:


Recipe: S’mores Whoopie Pies



For the cookie cakes:

  • 1/4 cup Spectrum Shortening
  • 1/4 cup Canola Oil
  • 1 c Brown Sugar
  • 2 eggs
  • 1/2 cup Dairy Free Buttermilk (mix 1/2 cup Dairy Free Milk with 1 tablespoon lemon juice. Let sit 5 mins)
  • 1 teaspoon vanilla extract
  • 2 tablespoon Dairy Free Milk
  • 1 teaspoon vinegar
  • 1 teaspoon baking soda
  • 1 1/2 cup Sorghum flour
  • 3/4 cup Gluten Free Flour Mix (I use a superfine brown rice mix)
  • 1/2 teaspoon xanthan gum
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Marshmallow Filling:

  • 1 1/2 cup Fluff
  • 1 1/4 cup Spectrum Shortening
  • 2 cups powdered sugar (add more to make frosting thicker).
  • 1 tablespoon vanilla extract

For the Chocolate Filling:

  • 1 cup Dairy Free Chocolate Chips (Ghirardelli Semi Sweet)
  • 1 tablespoon Spectrum Shortening


For the Graham Cookie Cakes:

Preheat the oven to 375° and line baking sheets with parchment paper.

In the mixer, combine the shortening, oil and brown sugar. Mix well. Add eggs, one at a time, until combined.  Add in the 1/2cup buttermilk and vanilla.

In a small measuring cup or bowl, combine the 2 tablespoon Dairy Free Milk with the vinegar and baking soda. It will fizz.

In another bowl, combine the sorghum flour, Gluten Free Flour mix, xanthan gum, baking powder and salt.

Add the vinegar mixture and the flour mixture, alternating, into your oil mixture. Mix well.

Scoop batter onto prepared baking sheets using a cookie scoop or spoon. Spread batter out to make circles. {To make perfectly even-sized circles, draw circles on your parchment paper first, then fill them in with batter.}

Bake for 10mins. Let cool on a wire rack completely before frosting.


For the Marshmallow Filling:

Combine the Fluff, Spectrum, powdered sugar and vanilla extract until you reach your desired consistency.

If filling seems too thick, add a splash of Dairy Free Milk. If too thin, add more powdered sugar. {I like my frosting thick so I used a bunch of sugar}


For the Chocolate Filling:

Pour chocolate chips and spectrum into a glass measuring dish.

Heat in the microwave for 30seconds. Check at this point and stir.

Heat in additional increments of  15seconds, stirring each time, until the chocolate begins to melt. DO NOT OVERHEAT.

Stir until chocolate is completely melted. Let the mixture cool and thicken. You can place it in the fridge to speed this up.



Pipe {or spread} the bottom/flat side of one cookie cake with marshmallow filling.

Spread another bottom/flat side of a different cookie cake with chocolate filling.

Hello chocolate, meet marshmallow.




Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved..




By Becky with 6 comments
Swapping it: July

As I mentioned, I went to the July Food Swap with the From Scratch Club.

{ Small shout out to the awesome crew that showed up to trade their wares.}

I can’t tell you how excited I was, leading up to this swap.  In the hours before the swap, I was like a crazy person in my kitchen….running around making things and trying to decide what to bring {or what not to bring}.  After the fun of the June Swap, I knew what to expect and was giddy with anticipation.

Here is what I brought:

{Blueberry BBQ sauce, Refrigerator Dill Pickles, S’mores Whoopie Pies}


this is what I brought home

Check. This. Out.


{Stewed Cherries, Sweet Pepper Jam, Dill Pickles}


{Dill Pickles & “Green” Summer Soup}


Peach & Raspberry Crisp.

{My kids grabbed this crisp from me as SOON as I walked in the door. They were eating it minutes after I was home from the swap}


Thanks to all the swappers, the From Scratch Club and of course All Good Bakers {for hosting!}.

See you next month



By Becky with 6 comments
Food Swap for July

Yesterday I went to the July Food Swap with the From Scratch Club.

Here is a little preview of what I brought:

Blueberry BBQ Sauce, Refrigerator Dill Pickles & S’mores Whoopie Pies

Want to know what I came home with? You totally do, cause its awesome.

I will post on it soon!

By Becky with 4 comments