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    Home » Recipes » Healthy desserts

    Vegan Gluten Free Dairy Free Cheesecake (No-Bake)

    19 July 2021 by alicia gonzalez tome 5 Comments

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    This no-bake vegan gluten-free dairy-free cheesecake is delicious, fresh and full of good-for-you ingredients. Made with three easy-to-prepare layers, it ticks all the boxes of a cheesy-like sweet treat, without sacrificing your healthy GF & DF diet! I'll guide you through the simple steps to prepare this delicious version of the regular cheesecake, that can be served straight out of the fridge for a creamy texture, or out of the freezer for an ice cream-like treat. 

    Slice of no bake gluten free dairy free cheesecake

    For more no-bake healthy desserts, you might also want to check this no-bake chocolate tart, this healthy caramel slice, this matcha tart, or these chocolate coconut balls.

    Jump to:
    • Why you will love this dairy-free cheesecake recipe
    • Ingredients
    • How to make this vegan no-bake gluten-free & dairy-free cheesecake
    • Substitutions and variations
    • Equipment
    • Storage
    • Top tips for this gluten-free & dairy-free cheesecake!
    • Related
    • Vegan Gluten Free Dairy Free Cheesecake (No-Bake)
    • See what other people think about this recipe!

    Why you will love this dairy-free cheesecake recipe

    This gluten-free dairy-free no bake cheesecake, is an allergy friendly and vegan version of the traditional cheesecake recipe. It is perfect for those with lactose intolerance that are also following a gluten-free diet.

    The gluten-free cheesecake crust is made with roasted almonds, the creamy filling is made with coconut cream and cashew nuts for a creamy texture whilst being dairy-free, and the easy raspberry jam is made with chia seeds and sweetened with maple syrup.

    It is very easy to make following some simple steps. As opposed to the baked cheesecake, it is no-bake, meaning you don't have to play around with oven temperature and time. If you follow the recipe step-by-step, I guarantee you will succeed! 

    Ingredients

    Don't be scared by the list of ingredients! They are all easy-to-find ingredients that you probably have in your pantry, and some are used in more than one layer. The total amount of ingredients is only 10!

    Cheesecake ingredients on bench

    Almond crust

    • Roasted almonds: 1 cup. Raw almonds also work, I like to use roasted because they are more crunchy.
    • Cinnamon: 1 tablespoon
    • Vanilla extract: ¼ tsp
    • Cacao butter: 3 tablespoon (measured when melted)
    • Maple syrup: 1 tablespoon. You can use 2 tablespoon if you want it sweeter.

    Cheesecake filling

    • Raw cashews: 1 cup. Soak the cashew nuts in water for at least 1 hour (preferably 6).
    • Coconut cream: ¾ cup. Use the thick part only (do not stir the can, as the coconut water will be at the bottom).
    • Lime zest: of 2 limes
    • Lime juice: of 1.5 limes
    • Maple syrup: 1 tablespoon. You can use 2 tablespoon if you want it sweeter.

    Raspberry jam

    • Raspberries: 1 cup. Frozen or fresh raspberries work. 
    • Water: 2 tablespoons
    • Chia seeds: 1 tablespoon
    • Maple syrup: 2 tablespoons

    How to make this vegan no-bake gluten-free & dairy-free cheesecake

    Please don’t be daunted by the length of this recipe!! It might look like it takes a long time to prepare, but it's only because of the resting time it needs. The steps to make this vegan version of the classic cheesecake are super easy to follow! 

    1 - Make the almond crust

    1. Add all the almond crust ingredients to the food processor and pulse until you end up with fine crumbs. Scratch the edges of the food processor with a spatula if required, and pulse again. 
    Make the almond crust combining all the ingredients in the food processor

    2. Lay a 10cm x 20cm mould with eco-friendly parchment paper or plastic wrap so you can then remove the cheesecake easily from the mould. Alternatively, you can use a silicone mould.

    3. Add the mixture to the mould, and press firmly to the base and also a finger high to the sides. Use your fingertips or a rubber spatula to do this. You can also use a teaspoon to help you pack the sides up.

    4. Put in the fridge while you prepare the cheesecake filling.

    Transfer the almond crust mix to the mould and press down to the bottom and up the sides

    2 - Prepare the cheesecake filling

    1. Add all the ingredients to a high-powered blender, and blend until it forms the creamy filling.
    2. Add the mixture to the cheesecake crust, and spread evenly using a rubber spatula.
    3. Put in the freezer while you prepare the raspberry jam.
    Prepare the cheesecake filling and spread evenly into the base

    3 - Cook the raspberry jam

    1. Put the raspberries, water and maple syrup in a small pot and bring to boil. Once it boils simmer on medium heat for a couple of minutes. Using a rubber spatula or timber spoon, mash the raspberries.
    2. Add the chia seeds and stir with the raspberries. Let it simmer for a couple of minutes, and then take out of the heat. Let it sit for 10 minutes more.
    3. Once the jam it's completely cool, spread evenly on top of the cheesecake, and let it cool overnight in the fridge.
    Cook the raspberry jam and spread on top of the cheesecake filling

    4 - Cut and decorate

    Cut the cheesecake in individual slices (as shown in the photo).

    Optional to decorate with rose petals and raspberries.

    Gluten free dairy free cheesecake cut in individual sizes

    Note! ​You can shorten the resting time by cooling the cheesecake in the freezer instead of in the fridge.

    Substitutions and variations

    • Fresh lemon juice and lemon zest: instead of lime
    • Honey: instead of maple syrup
    • Coconut milk: instead of coconut cream. This will result in less dense cheesecake filling, so you can serve it frozen to compensate.  
    • Dairy-free cream cheese / vegan cream cheese: instead of coconut cream. 
    • Melted coconut oil: instead of cacao butter. Coconut oil is softer than cacao butter, so the texture of the cheesecake filling will be a bit softer.
    • Sugar-free jam: instead of raspberry jam. Like this delicious sugar-free blackberry jam.
    • Fresh berries: instead of raspberry jam. Fresh strawberries, raspberries and blueberries work fantastic. You can get creative with the decoration.
    Slice of gluten free dairy free cheesecake

    Equipment

    • Food processor
    • High-speed blender
    • Small pot
    • Rubber spatula
    • 10cm x 20cm mould (tin or silicone)
    • Eco-friendly parchment paper or plastic wrap 
    Vegan no bake gluten free dairy free cheesecake

    Storage

    Store the cheesecake in the fridge in an airtight container, or in the mould covered with plastic wrap. It will last for up to a week in the fridge if using a freshly opened can of coconut cream.

    This dairy-free cheesecake can also be served frozen, and it has an ice cream-like texture that is perfect for the warmer months.

    Top tips for this gluten-free & dairy-free cheesecake!

    Soak the cashew nuts

    Soaking the cashews will soften them and make them easier to process. It will also enable you to achieve the creamy filling texture. I always try to soak them for around 6 hours (if you are planning to cook this cake in the evening, prepare them in the morning) but if you are short in time you can soak them for 1 hour and achieve a good result.

    Coconut cream

    To achieve the best texture I recommend using very thick coconut cream or just using the thick layer at the top of the can. You can also use a more runny coconut cream or coconut milk, but hence the cheesecake filling texture will also be softer.

    Make ahead

    This cake is perfect to make ahead and have it ready to eat the next day at your dinner party! It lasts long in the fridge and you can also freeze it.
    Be mindful that it requires cooling time to achieve the best texture for the cheesecake filling. I would recommend a very minimum of 2 hours but overnight is preferred. You can speed it up by putting it in the freezer.

    Related

    • healthy no bake caramel slice stacked (gluten free and dairy free)
      Healthy No-Bake Caramel Slice (Gluten & Dairy-Free)
    • Chocolate coconut balls dairy free
      No-Bake Healthy Chocolate Coconut Balls (Dairy-free)
    • Vegan no-bake chocolate tart
      Vegan No-Bake Chocolate Tart
    • Matcha tart with toppings to decorate
      No-Bake Matcha Tart Recipe (With Coconut Cream)

    Love this recipe? Let's stay connected!

    If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!

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    Slice of vegan no bake gluten free dairy free cheesecake

    Vegan Gluten Free Dairy Free Cheesecake (No-Bake)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: alicia gonzalez tome
    • Prep Time: 30 minutes
    • Resting time: 8 hours
    • Total Time: 30 minutes
    • Yield: 7 portions 1x
    • Category: Dessert
    • Cuisine: Australian
    • Diet: Vegan
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    Description

    This no-bake vegan gluten-free dairy-free cheesecake is delicious, fresh and full of good-for-you ingredients. I'll guide you through the simple steps to prepare this delicious version of the regular cheesecake, that can be served straight out of the fridge for a creamy texture, or out of the freezer for an ice cream-like treat. 


    Ingredients

    Units Scale

    Almond crust

    • 1 cup of roasted almonds
    • 1 tbsp of cinnamon
    • ¼ tsp of vanilla extract
    • 3 tbsp of melted cacao butter
    • 1 tbsp of maple syrup / 2 tablespoon if you want it sweeter.

    Cheesecake filling

    • 1 cup of raw cashews
    • ¾ cup of thick coconut cream
    • Zest of 2 limes
    • Juice of 1.5 limes
    • 1 tbsp of maple syrup / 2 tablespoon if you want it sweeter.

    Raspberry jam

    • 1 cup of fresh or frozen raspberries
    • 2 tbsp of water
    • 1 tbsp of chia seeds
    • 2 tbsp of maple syrup

    Instructions

    ALMOND CRUST

    1. Add all the almond crust ingredients to the food processor and pulse until you end up with fine crumbs. Scratch the edges of the food processor with a spatula if required, and pulse again. 
    2. Lay a 10cm x 20cm mould with eco-friendly parchment paper or plastic wrap so you can then remove the cheesecake easily from the mould. Alternatively, you can use a silicone mould.
    3. Add the mixture to the mould, and press firmly to the base and also a finger high to the sides. Use your fingertips or a rubber spatula to do this. You can also use a teaspoon to help you pack the sides up.
    4. Put in the fridge while you prepare the cheesecake filling.

    CHEESECAKE FILLING

    1. Add all the ingredients to a high-powered blender, and blend until it forms the creamy filling.
    2. Add the mixture to the cheesecake crust, and spread evenly using a rubber spatula.
    3. Put in the freezer while you prepare the raspberry jam.

    RASPBERRY JAM

    1. Put the raspberries, water and maple syrup in a small pot and bring to boil. Once it boils simmer on medium heat for a couple of minutes. Using a rubber spatula or timber spoon, mash the raspberries.
    2. Add the chia seeds and stir with the raspberries. Let it simmer for a couple of minutes, and then take out of the heat. Let it sit for 10 minutes more.
    3. Once the jam it's completely cool, spread evenly on top of the cheesecake, and let it cool overnight in the fridge.

    CUT & DECORATE

    1. Cut the cheesecake in individual slices (as shown in the photo).
    2. Optional to decorate with rose petals and raspberries.

     

    Notes

    ​You can shorten the resting time by cooling the cheesecake in the freezer instead of in the fridge.

    Do not add the jam hot on top of the cheesecake filling. Otherwise they will blend with each other and it will be messy.

    Store the cheesecake in the fridge in an airtight container, or in the mould covered with plastic wrap. It will last for up to a week in the fridge if using a freshly opened can of coconut cream.

    This dairy-free cheesecake can also be served frozen, and it has an ice cream-like texture that is perfect for the warmer months.

    To achieve the best texture I recommend using very thick coconut cream or just using the thick layer at the top of the can. You can also use a more runny coconut cream or coconut milk, but hence the cheesecake filling texture will also be softer.

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Amy says

      September 17, 2023 at 6:50 pm

      Such a great recipe for people like myself that can't eat dairy or gluten. Very soft flavor and so yummy. Will do it again.

      Reply
    2. Hugues says

      March 23, 2022 at 7:01 am

      The balance is there - the base is to my liking (and it is sooo important to me) and the taste and consistency of the cheese ...
      Just a winner !

      Reply
    3. Helen says

      March 22, 2022 at 3:33 am

      I don’t know where to start with this cake. First time I cooked it, it was for a friends’ dinner and it was an absolute success !! Since then it’s my star dish and I’m always in charge of the dessert when we meet up
      Everyone loves it - including the guys!

      Reply
    4. Marta says

      March 20, 2022 at 7:23 pm

      This cheseecake It looks made with cheese,🤩 😀😜

      Reply
    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

    Learn more about me →

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