This Gluten-free and dairy-free cheesecake might just be the best thing to happen to your dessert table. This vegan cheesecake recipe is a slice of heaven with its juicy berries and velvety filling, all resting on a delicate crust made of walnuts with a hint of coconut. It's the dessert that has everyone at the table doing a double-take, marveling at how something so decadent can be so wholesome, and completely raw!
I began learning about vegan desserts in culinary classes at my nutrition school. This is where I first became a passionate foodie- It was love at first bite. The first time I made this recipe was so good I started making it for parties and family gatherings. It became the dessert everyone hoped I'd bring.
Requests for the recipe for my gluten-free and dairy-free cheesecake poured in after every slice served. It's fun to make too! I almost always bring either this cheesecake or my famous chocolate dessert hummus or chocolate peanut butter stuffed dates.
Let's begin by setting some healthy intentions. To learn more about how intentions can work, check out our free guide to using intentions and affirmations.
Jump to:
Ingredients
Walnuts: Opt for raw, organic walnuts to ensure you're getting the best quality and nutrient content. These provide the crust replacement to ensure it is a gluten-free cheesecake. We'll soak these in a water bath the night before to help soften and reduce phytic acid.
Shredded Coconut: Choose unsweetened, finely shredded coconut without additional ingredients.
Cashews: Raw, unsalted cashews are best to achieve a smooth, neutral base for the filling. We'll soak these in warm water a couple of hours ahead of time to help soften and reduce phytic acid.
Coconut Oil: This oil provides a stable fat that helps solidify the cheesecake. Virgin, unrefined coconut oil is ideal for its health benefits.
Goji Berries: These superfoods add a nutrient boost and a hint of sweetness to the topping. Ensure they are sun-dried and free from any added sugars for the best quality.
See the recipe card for quantities.
Substitutions and Variations
Crust Alternatives: If walnuts aren't your thing or you're just looking to mix it up, almonds or pecans make great substitutes.
Filling Tweaks: For those wanting a different texture, coconut cream with almond flour or silken tofu can be used in place of cashews. Both provide a creamy cheesecake texture and blend seamlessly in a large bowl or high-powered blender. Add cacao powder for a delicious chocolate cheesecake!
Sweetener Swap: If maple syrup isn't on hand, raw honey or coconut sugar dissolved in a bit of water is a fantastic alternative.
Topping Variations: Beyond mixed berries, consider topping your no-bake dessert with sliced kiwis, mangoes, or a tropical fruit blend for a fresh, vibrant twist.
How to Make Gluten-Free and Dairy-Free Cheesecake
For the Crust:
Step 1: Start by rinsing and draining your soaked walnuts. In your food processor, combine these walnuts with coconut, maple syrup, and Medjool dates. Process until you achieve a sticky consistency that will form your cheesecake crust.
Step 2: Take the mixture and evenly press it down into an 8" springform pan. This size is ideal for creating the perfect thickness for your crust. If you're aiming for individual servings, small ramekin bowls work well too. Press firmly to create a solid base that won't crumble when the cheesecake is served.
For the Filling:
Step 3: For the filling, place your soaked cashews into a food processor or high-speed blender. Add in the zest of one lemon, fresh lemon juice, maple syrup, coconut oil, vanilla extract, and a pinch of sea salt. Blend until the mixture is completely smooth, resembling the creamy texture of traditional cheesecake fillings.
Step 4: Gently pour this creamy filling over the prepared crust in the springform pan, smoothing the top with a spatula. Freeze for about 2 hours, or until the filling is firm and set, transforming the liquid mixture into the solid, creamy layer that defines a cheesecake.
For the Topping:
Step 5: For the topping, blend your mixed frozen berries with maple syrup and goji berries until smooth.
Step 6: Spread the berry-goji blend over the set filling, creating the final layer that tops off the cheesecake.
Freeze the entire cheesecake again, this time for 1-3 hours, to ensure the topping sets and binds with the filling beneath.
Serving:
Step 7: Before serving, allow the cheesecake to thaw slightly, making it easier to slice and enjoy.
Step 8: Garnish with additional fresh berries or a sprinkle of shredded coconut. (If it melts for too long it will start to bleed over the cheesecake- which, in my opinion, isn't always a bad thing!)
Hint: Use an organic lemon. Always zest your lemon before cutting it for juicing. Additionally, be sure to wash/rinse out your food processor between each step.
Storing in the Freezer
It's important to store this gluten-free and dairy-free cheesecake in the freezer. If you'd like, your no-bake cheesecake can reside in the freezer without a cover for a few days. This makes it easy to pull it out and defrost it to grab a slice whenever the craving strikes.
For longer storage, place it in an airtight container is the way to go. Remember, unlike regular cheesecake, if left on the countertop or in the fridge for an extended period, this raw vegan version will start to melt, losing its firm, cheesecake-like consistency.
Expert Tips
For easier serving and faster defrosting, consider storing the cheesecake in smaller ramekin dishes. This way, each piece is already portioned, cutting down on prep time when you're ready to enjoy a slice. Plus, individual ramekins make for a charming presentation!
Gluten-Free and Dairy Free Cheesecake Recipe FAQ's
A popular dairy-free substitute for cream cheese in cheesecakes is soaked and blended cashews. They create a rich, creamy texture similar to cream cheese when mixed with ingredients like lemon juice and coconut oil. Other alternatives include coconut cream and silken tofu, which also offer a smooth, creamy consistency perfect for vegan cheesecakes.
Traditional cheesecakes often contain gluten due to the ingredients used in the crust, typically made from graham crackers or other wheat-based biscuits. Additionally, some cheesecake fillings may include flour as a thickener, further introducing gluten. To enjoy a gluten-free version, opt for a crust made from gluten-free ingredients like nuts and dates, and ensure all filling ingredients are gluten-free as well.
No, lactose-free and dairy-free are not the same. Lactose-free products have the lactose removed or broken down, making them suitable for those with lactose intolerance. However, they may still contain other dairy components like milk proteins. Dairy-free products, on the other hand, contain no dairy ingredients at all, making them suitable for vegans and those with dairy allergies or sensitivities.
More Gluten-Free Dairy-Free Recipes
Looking for other healthy recipes like this? Try these:
Have you made this Gluten-Free and Dairy-Free Cheesecake? Give it a 🌟 review! Let us know how it went in the comments below! I look forward to hearing from you. 😊 Don't forget to subscribe to our weekly newsletter for the latest healthy recipes! For more gluten-free and dairy-free desserts, try our Snickerdoodle protein cookies, sweet potato protein brownies, or our extra fudgy gluten-free dairy-free brownies!
Recipe
Gluten-Free and Dairy-Free Cheesecake (No Bake)
Equipment
- Food Processor or High-Speed Blender
- 8-10" Springform Pan
- Measuring Cups and Spoons
Ingredients
Crust:
- 2¼ cups Walnuts soaked for 6 hours
- ¼ cup Shredded Coconut
- 2 tablespoons Maple Syrup
- 5 large Medjool Dates pitted and soaked for 20 minutes
Filling:
- 3 cups Cashews soaked for 1 hour
- Zest of 1 Lemon
- ½ to ⅔ cup fresh Lemon Juice
- ¾ cup Maple Syrup
- ¾ cup Coconut Oil melted
- 1½ teaspoon Vanilla Extract
- Pinch of Himalayan or Celtic Sea Salt
Berry-Goji Topping:
- 10 ounces Mixed Frozen Berries
- ¼ cup Maple Syrup
- ¼ cup Goji Berries optional
Instructions
- For the Crust: Rinse and drain soaked walnuts. In a food processor, blend walnuts, shredded coconut, maple syrup, and soaked dates until the mixture sticks together. Press into the bottom of an 8" springform pan.
- For the Filling: Blend soaked cashews, lemon zest, lemon juice, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt in a high-speed blender until completely smooth. Pour over the crust and freeze until set, about 2 hours.
- For the Topping: Blend frozen berries, maple syrup, and goji berries until smooth. Spread over the set filling and freeze again for 1-3 hours.
Video
Notes
- Ensure the filling is blended until completely smooth; this may take a few minutes.
- Thaw the cheesecake slightly before serving for the best texture for about 10 minutes.
- Garnish with fresh berries or edible flowers for an extra touch of elegance.
- Store the cheesecake in the freezer in an airtight container for longer freshness. If stored without a cover, consume within a few days to maintain its best quality.
- For individual servings, consider pressing the crust and pouring the filling into small ramekin dishes before freezing.
Diana Idziorek says
Absolutely amazing and I didn’t feel yucky and bloated afterwards. Hands down my favorite birthday desert!
Natalie Perry says
I love to hear it! 🙂 Thank you