If the thought of that orange, shredded Daiya cheese makes you want to run in the opposite direction of this dairy-free dessert – don’t! This Daiya cheesecake is actually pretty darn close to the real thing.
Daiya Pumpkin Spice cheesecake tastes very similar to that very popular Starbucks latte, but much more natural. The blend of spices and natural flavor in this Daiya product is spot on, with just the right amount of sweetness. And the crust is very good as well – not too dry or crumbly, and lightly sweetened.
While this “cheezecake” has just as many calories and fat as a traditional slice, it’s free of animal products, gluten, and soy. The cake part is made with creamed coconut for a smooth and rich texture, making it cholesterol-free as well. This is a “limited seasonal flavor”, so if you want a bite of this pumpkin dessert, pick one up before the holidays are over.
DISCLAIMER: This product was purchased by the blogger. Neetzy.com received NO compensation from Daiya for this review. This review does not represent medical or professional advice, it is an opinion only. Photographs may not depict the exact color of the product.
- dairy-free, gluten-free, cholesterol-free, soy-free
- “with hints of cinnamon, cloves and nutmeg” – from packaging
- approved gluten-free by the Celiac Sprue Association
I purchased this Daiya Pumpkin Spice cheesecake at my local health food store for $6.89 CAD.
APPEARANCE & TEXTURE
The “cheezecake” – the actual cake part – is creamy and smooth with a very natural orange/tan color, and maintained its firmness and texture even after being out of the refrigerator for about 2 hours. The cake is not gelatinous or grainy, but thick and silky like traditional cheesecake. While the cake doesn’t have that rustic – almost flaky – consistency of a homemade conventional cheesecake, it has that super fine texture of a store-bought cheesecake. The cake component is actually made using a base of creamed coconut, so that is the reason for the smoothness, though there is no taste of coconut.
The crust is moderately moist, and is kind of like a drier version of a shortbread cookie (but made with rice flour). I typically don’t like cheesecake crusts, but this one is actually really smooth, with a nice texture, and a nice sweetness.
The one criticism I have about the crust is that the rice flour – or perhaps the sorghum flour or the psyllium – imparts a super fine grittiness, but that is just the inherent consistency of these ingredients.
Overall, the crust is very yummy and nicely sweetened with cane sugar and molasses. The crust only begins to get somewhat soggy after it’s been out of the refrigerator for about 2 hours.
This Daiya cheesecake basically has the flavor of a homemade pumpkin pie. I can’t say it’s mostly flavored with cinnamon, or clove, or nutmeg – it’s really an equilibrium of all the sweet spices, and perhaps a little ginger thrown into the mix as well (though the packaging only refers to it having cinnamon, cloves, and nutmeg).
Daiya did extremely well to mimic the sharp flavor of real cheese – this “cheezecake” has a sourness and tartness that would almost fool you into thinking you were eating the real thing.
There is no odd aftertaste, just slight lingering tartness and moderate spice flavors.
Daiya Pumpkin Spice cheesecake is a product I’d buy again! While I don’t give many products a 10/10, this one comes pretty close. My only little complaint is that some of the ingredients in the crust have a very fine gritty texture (though the overall texture of the crust isn’t gritty). I think the rice flour is the culprit of this – and again, that is just the natural consistency of many non-wheat flours.
I’ve tried several other flavors of Daiya cheesecake, and this is by far the best one. It’s truly like a slice of pumpkin spice latte, but without the chemicals and overload of sugar.
If you like sweet and sour – and spices – you will likely really enjoy this dessert. It has tang and just enough sweetness. I think you could serve this at a party and no one would know it’s vegan and coconut cream based.
Cheezecake filling (filtered water, cane sugar, creamed coconut, coconut oil, tapioca starch, non- GMO expeller pressed: canola and/or safflower oil, pumpkin, potato starch, pea protein isolate, vegan natural flavors, sea salt, sodium alginate, xantham gum, lactic acid (vegan), tricalcium phosphate spices, cultured sugar, fruit and / or vegetable juice (color), caramel color, vegan enzyme.) Gluten-free crust (tapioca starch, cane sugar, coconut oil, brown rice flour, white whole grain sorghum flour, filtered water, potato starch, non- GMO expeller pressed: cannola and/or safflower oil, blackstrap molasses, vanilla extract, milled flax seed, psyllium, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), sea salt, sunflower lecithin, xanthan gum).
WHERE TO BUY
Check your local health food store or grocery store for this product.
Neetzy.com is NOT an affiliate of Daiya.
- company founded by best friends Andre and Greg
- in 2009, launched Daiya Cheddar Style and Mozzarella Style Shreds the Natural Products Expo West
- based in Vancouver, BC, Canada
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