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Slice of vegan no bake gluten free dairy free cheesecake

Vegan Gluten Free Dairy Free Cheesecake (No-Bake)

  • 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


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. 


Units Scale

Almond crust

  • 1 cup of roasted almonds
  • 1 tbsp of cinnamon
  • 1/4 tsp of vanilla extract
  • 3 tbsp of melted cacao butter
  • 1 tbsp of maple syrup / 2 tbsp if you want it sweeter.

Cheesecake filling

  • 1 cup of raw cashews
  • 3/4 cup of thick coconut cream
  • Zest of 2 limes
  • Juice of 1.5 limes
  • 1 tbsp of maple syrup / 2 tbsp 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



  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.


  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.


  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.


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



​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.

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