Allergy Friendly Maple Bacon No-Bake Cheesecake
Our kids LOVE bacon, and I can totally see where they’re coming from on that. If you’re vegan, there are several vegan bacon options. However, if you’re vegan with food allergies, you may need to make your own at home. All of the commercial options that I’ve been able to find each contain major allergens, especially coconut.
Before you jump in, if this is your first rodeo, be sure to read through our No-Bake Cheesecake Basics post. In that post, I go over all you need to know about the different brands of cream cheese, as well as ratios, tips, tricks, and more. You can also see all 13 flavors of our No-Bake Cheesecake Series here.
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Nut Free, Peanut Free, Yeast Free, Nightshade Free, Sesame Free, Vegan Compatible, Soy Free Compatible, Legume Free Compatible
*Filling is Cane/Refined Sugar Free.
Soy & Legume Free: Use a different cream cheese option (see the basic post for details)
Vegan: Omit the garnish or use an alternative meat-free bacon.
8 ounces Dairy Free Cream Cheese (Tofutti)
1 TBSP Unsweetened Milk of Choice
1.5 tsp Organic Vanilla Extract
4.5 TBSP Organic Maple Sugar
3/4 tsp Organic Smoked Paprika
pinch Pink Salt
15 drops Organic Maple Extract
Candied Bacon for Garnish
First, press your cookie of choice into the bottom of the pan. Snickerdoodle, Chocolate Chip, and Chocolate Brownie are all good choices. For this cheesecake I used both Snickerdoodle and Chocolate Brownie. Next, combine all of the ingredients together in a bowl and mix until smooth. I made these in a bowl with an electric hand mixer. You can also opt to use a stand mixer. I don’t recommend mixing by hand because in the end you want a super smooth mix without lumps.
Next, use a disposable decorator/piping bag to add your filling to the cheesecake pan. I’ve shared all the best tips about this in the Cheesecake Basics post. Finally, put your pan in the freezer and wait for them to set, or enjoy them right away.
For garnish I used homemade Candied Bacon. To make this, cut bacon into small pieces and cook it, almost completely. I opt for crispy bacon. Drain the fat and return it to the pan. Add Organic Maple Sugar, and a little of the drippings and cook again, long enough for the sugar to dissolve and candy/glaze the bacon.
If you follow a vegan or vegetarian diet, and also have food allergies, you’ll want to use something that starts with a neutral flavor, and can crisp up if you’re making your own candied bacon alternative. For example, a thin piece of potato or almond sliver. Include salt, pepper, maple, and paprika in your season profile when you candy your texture of choice.