“Cream Cheese” Tartlets or Pie


No need to forego  cheesecake if you are lactose intolerant or gluten-free and don’t pass up this recipe if you can easily substitute dairy products for the non-dairy alternatives!  This recipe is easy and delicious. Try it you’ll like it…!  Note to Vegans, use an egg substitute and you can enjoy this recipe as well.


2 1/3 cups Puffins Honey Rice cereal, or any GF lightly sweetened cereal

3 tablespoons light brown sugar

¾ teaspoon cinnamon

¼ teaspoon nutmeg

4 tablespoons melted Vegan butter or coconut oil


8 oz. good quality cream cheese substitute (I used Kite Hill)

1/3 cup sugar

½ teaspoon vanilla

Grated zest from ¼ medium orange

1 egg

3 tablespoons non-dairy creamer

  1. Place the cereal in a processor work bowl and pulse on and off until you get a fine crumb.
  1. Add the sugar and spices to the work bowl and pulse 3 times to combine.
  1. With the processor running, add the melted fat and process until all the crumbs are moistened and begin to cling together.
  1. Press the crumbs into 4 four inch tart tins with removable bottoms OR a 9 inch pie plate. Place in freezer for 10 minutes while you pre-heat oven to 350F.
  1. Meanwhile add the cream cheese substitute and sugar into a clean processor work bowl and process until “cream cheese” is smooth. Add the remaining ingredients and process for 3 minutes stopping to scrape down the sides of the bowl at least once to create a smooth batter.
  1. Place the prepared pans or pie plate in the pre-heated oven and bake for 5 minutes.
  1. Remove from the oven and fill the pan (s) with the prepared filling.
  1. Bake for 18-20 minutes for tartlets and 25-30 minutes for a pie.
  1. Serve chilled plain or with fresh fruit topping.

Serves 4-8

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