I recently tried my cheesecake recipe with dairy free cream cheese and no butter in the crust, and it turned out surprisingly well!
Makes 2 small cheesecakes
24 oz dairy free cream cheese
1.5 cups sugar
4 eggs, separated
1 tsp vanilla
Preheat oven to 325 degrees.
Filling: in the bowl of an electric mixer, or using a large bowl with a hand-held mixer, mix together cream cheese, sugar, egg yolks, and vanilla. I “mixed” the cream cheese by itself first, until it was at a nice creamy consistency, then added egg yolks, mixed, then sugar and vanilla, and mixed.
In another bowl, beat 4 egg whites until stiff and creamy. Fold egg whites into cream cheese mixture. Pour into gf/df crusted pan.
Bake for 35 minutes, then chill in freezer for one hour, or fridge for several hours.