Vegan Gluten Free Dairy Free Cheesecake (No-Bake) • Bites In The Wild (2024)

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.

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.

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!

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 aresuper 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.

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.

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.

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.

4 - Cut and decorate

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

Optional to decorate with rose petals and raspberries.

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.
• Fresh berries:instead of raspberry jam. Fresh strawberries, raspberries and blueberries work fantastic. You can get creative with the decoration.

Equipment

• Food processor
• High-speed blender
• Small pot
• Rubber spatula
• 10cm x 20cm mould (tin or silicone)
• Eco-friendly parchment paper or plastic wrap

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.

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