Sprout and Rosebud Dairy-free Cheesecake

We interrupt your regularly scheduled program of The Job Front & Delegation to bring you this recipe – perfect for your July 4th picnic!
slice of cheesecake covered with syrupy strawberries
Lighter than traditional cheesecake and more like flan, S&R Cheesecake is a healthier option and friendly to those with gluten, dairy and nut aversions.

I have not had cheesecake in YEARS since the ingredients – cream cheese, graham crackers and sometimes almonds – were found to wreak such havoc on my body.  Although, like many of you, I’ve gotten used to a cheesecake-free life, I’ve been curious to see if a Sprout & Rosebud option could replicate that taste and texture. … or at least something similar to offer to the roulette wheel of desserts in our house!

The rules were simple: no gluten in the crust, no dairy in the filling, and no nuts anywhere. If possible, less sugar, too (after reading Dr. Mark Hyman’s The Blood Sugar Solution, you’d cut back STAT, as well). I decided to go with a pre-made crust and found Mi-Del’s at the local grocery story. The challenge would be to recreate that rich, almost tart taste of the full-fat cream cheese traditionally used. Let’s be honest right up front that tofu or coconut options are highly unlikely to satisfy that texture and taste.

Coconut was out because of my sensitivities, so I went with Tofutti Cream Cheese, which I had enjoyed over the years as a bagel shmear.*

Only in the most fortunate of parallel universes would cream cheese made from tofu be equivalent to real cream cheese, and I definitely sensed that I may have bitten off more than I could chew, as they say 😉 #punintended

The final product was like the love child of cheesecake and flan.

Delicious, though different than “normal” cheesecake. Lighter, less saccharine sweet and without the after-effect of bloating and guilt. Definitely a treat I wouldn’t mind putting into rotation for Client recipes, dinner parties and the like. The cherry on top was the positive review and second serving by my taste tester, who fancies himself a Chicago cheesecake connossieur with a refined palette and borderline sugar addiction!

The Sprout & Rosebud Cheesecake

Serves 6-8

Ingredients

One pre-made Gluten Free Graham Cracker Crust

For filling:

  • Two 8 oz. tubs of Tofutti Better than Cream Cheese (or cream cheese sub of your choice)
  • 2/3 cups of Stevia, Stevia/Sugar blend or sugar
  • 2 eggs
  • 1 tsp vanilla extract

For fruit topping:

  • One package of organic strawberries
  • Two Tbl Sugar or or Stevia/Sugar Blend

Directions

  1. Preheat the oven to 350F degrees.
  2. Let the cream cheese get to room temperature, then beat the cream cheese and sugar until smooth.
  3. Add the two eggs and vanilla extract.
  4. Pour into the crust and bake for 40 minutes or until slightly brown on top.
  5. For the filling, rinse, hull and slice the strawberries in a bowl with the sugar. Let sit until they get syrupy.
  6. Once the cheesecake has cooled, slice and serve with the strawberries and syrup on the top.
Pre-oven, the crust is filled with the S&R filling (which, PS, tasted great) 🙂
Voila!
Topped and ready to serve!

*Note: Although Tofutti’s “Better than Cream Cheese” does contain partially hydrogenated soybean oil (which I strictly avoid), this option was preferable from a food-allergen standpoint, so I went with it. As always, choose what’s the best for YOU and aligns with your health goals and priorities. 

We love hearing how you customize this recipe to make it your own. Share your thoughts with us below, or send us a note!

Yummy Bubby Trail Mix: A Tasty Travel Treat

sunflower seeds, nut free trail mix, on-the-go snack, kid friendly snack

 

As I was preparing for my super exciting trek to the north, it dawned on me!

With minimal breaks during day-long meetings, as well as a full day exploring the wonder of NYC on the docket before the weekend trotting hither tither and yon with my busy Connecticut Mommy Poppins, I might need snacks!

Eek! Hating to run the risk of no-GF friendly snacks, I had to plan ahead.

As much as I love my GO RAW Flax Snax and Live Granola bars, I really wanted to try to make my own tasty travel trail mix. (Saving me a trip to Whole Foods AND a bit o’ moola, too!)

Enter Yummy Bubby Trail Mix – named after Mommy Poppins’ younger son who I would be seeing this trip.

Mommy Poppins, trail mix, homemade snack, gluten free snack, kid-friendly snack, snack for kids, nut free trail mix, nut free
Mmm Mmm! G-doubleO-D good!

I whipped up the mix the night before we headed off by using various ingredients that were on-hand and put it in snack size Ziploc bags for grab-n-go, purse-sized snacks. Pre-packaged power foods!

Here’s the basic recipe:
– 1/4 c. roasted & salted sunflower seeds
– 1 Tbl. raw goji berries and/or other dried berries
– 1-2 Tbl. dried cranberries
– 1/2 Tbl. raw cacao nibs

 

If your diet allows for it, mix in some other delights, like almonds, raisins, toasted pumpkin seeds, cashews, walnuts or bits of granola. Have fun and be creative!


Yummy Bubby turned out to be simply delectable and certainly came in handy when my blood sugar dipped throughout the busy weekend! There was also the added bonus of having a satisfied spirit (& belly) in knowing that I had created my own little convenient GF travel snack and didn’t have to worry!
gluten free snack, nut free trail mix, kid-friendly snack, on-the-go snack, trail mix, goji berries, sunflower seeds
One Caveat when creating your own Yummy Bubby mix:
Keep a low-GI ratio, which just means stay mindful that your super-charged nuts and seeds aren’t outnumbered by dried fruits, granola, etc. in your concoction.

Happy Trails!