QUICK SUMMARY
This dairy-free cheesecake is a creamy, make-ahead dessert made with dairy-free cream cheese, coconut milk whipped cream, and a gluten-free cookie crumb crust. The filling does not need to be baked, and the finished cheesecake chills for at least 4 hours before serving.
You can easily customize it with berries, chopped nuts, cacao nibs, all-fruit jam, fresh mint, or extra coconut whipped cream. To keep it suitable for your family or guests, check every ingredient label for milk, wheat, soy, sesame, peanuts, tree nuts, and other allergens that matter to you. Dairy-free, vegan, gluten-free, and allergy-friendly do not automatically mean the same thing. (1, 2)
For the best texture:
- Bring the dairy-free cream cheese to room temperature before mixing.
- Let the cookie crumb crust cool completely.
- Fold in the coconut milk whipped cream gently so the filling stays light and fluffy.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before slicing.
Everyone loves a good cheesecake, and my dairy-free, allergy-friendly cheesecake is always a huge hit! This is one of Dr. Z's favorite desserts. It's a simple, make-ahead recipe that is a busy chef's dream.
We typically serve this delicious treat around the holidays, but it's fantastic any time of the year! It has all the best flavors of traditional cheesecake while offering flexible ingredient swaps for families who avoid dairy or gluten. You can have your cake and eat it too!
Table of Contents
What Is Dairy-Free Cheesecake?
Dairy-free cheesecake is a cheesecake-style dessert made without milk-based cream cheese, butter, yogurt, or whipped cream. This version uses plant-based alternatives to create the creamy filling and a gluten-free cookie crumb crust for an easy, family-friendly dessert.
The cheesecake filling itself is no-bake. Depending on the cookie crumb crust recipe you use, the crust may need a short bake before it cools. Once the crust is ready, the filling comes together in minutes and firms in the refrigerator.
This recipe is especially helpful for people who avoid dairy because of a milk allergy, lactose intolerance, dietary preference, or another personal need. Milk allergy and lactose intolerance are not the same condition. Milk allergy is an immune response to milk proteins, while lactose intolerance involves difficulty digesting lactose, the natural sugar in milk. (3)
Direct Answer: What is dairy-free cheesecake made of?
This dairy-free cheesecake is made with dairy-free cream cheese, coconut milk yogurt or vegan mayonnaise, coconut milk whipped cream, natural sweetener, vanilla, and a gluten-free cookie crumb crust. The filling is beaten until smooth, folded together gently, spread into the cooled crust, and refrigerated for at least 4 hours.
Customize Your Dairy-Free Cheesecake
This recipe is a blank slate that you can customize to fit your mood! It's a great party dessert that guests always love. Rather than serving multiple desserts, you can set out several toppings and let everyone create a slice based on individual tastes.
- Add fresh lemon, lime, or orange zest for a bright citrus flavor. You can also use a food-grade citrus extract according to its label directions. Or one drop of lemon or orange essential oil.
- Set out a bowl of fresh strawberries, raspberries, blueberries, or cherries.
- Divide your crust and cheesecake mixture into mini muffin tins for individual cheesecakes. Guests love creating their own mix of toppings!
- Chop macadamia nuts, pecans, almonds, and walnuts. These nuts add flavor, texture, and unsaturated fats. Walnuts are the standout omega-3 choice because they contain alpha-linolenic acid, or ALA. (5)
- Serve the cheesecake with extra Coconut Milk Whipped Cream. Yum!
- Who doesn't love chocolate? Create a miniature chocolate factory by including several kinds of vegan, stevia-sweetened chocolate bars or chocolate chips. You can also add cacao nibs for a gourmet touch!
- Crush gluten-free chocolate cookies for a cookies n' cream-style cheesecake.
- Fresh mint makes a lovely cheesecake garnish.
- Drizzle your cheesecake with raw honey for a naturally sweet finish. Remember that honey is still an added sugar, and it is not vegan. (6)
- Set out several jars of all-fruit jam or jelly. Alternatively, you can warm the jelly gently for a fruit-syrup effect.
- If using liquid stevia, try a different flavor. Peppermint, hazelnut, pumpkin spice, English toffee, and chocolate are all fun options. Check flavored products carefully if food allergies are a concern.
Healthy Cheesecake Ingredients 101
This dairy-free cheesecake uses a unique combination of ingredients to create a light, fluffy dessert. The best part? These components are easy to find!
Cookie Crumb Style Pie Crust: Rolled crusts are great, but every chef needs a lightning-fast option! I created this shortcut from gluten-free crunchy cookies and butter. To keep the finished cheesecake dairy-free, use a dairy-free butter alternative that works for your family's needs.
No-bake cheesecake filling is great because it doesn't require a lot of fuss. You don't even need a springform pan! Before adding the cheesecake filling, be sure to cool your crust thoroughly, or your filling may soften and lose its texture.
Dairy-Free Cream Cheese: Every good cheesecake needs a rich, tangy base. We use dairy-free cream cheese to create that classic texture without milk-based cream cheese.
Daiya, Forager, Kite Hill, and Miyoko's offer cream cheese alternatives, but formulas and availability can change. Some plant-based cream cheeses contain cashews, almonds, coconut, soy, pea protein, or other ingredients that may not work for every allergy. Always read the current ingredient list and allergen statement rather than relying on the words “dairy-free” or “plant-based.”
To ensure your cheesecake mixture blends smoothly, let the cream cheese come to room temperature before beating it.
Sweetener: Good desserts don't always require refined white sugar! In this recipe, our preferred sweetener is my Christmas Cookie Blend. You can also use coconut sugar.
Coconut sugar has a rich caramel-like flavor and is less refined than conventional white sugar, but it is still an added sugar. Honey and coconut sugar both count toward total added-sugar intake, so use the amount that gives the recipe the flavor and texture you enjoy without treating either one as a free food. (6)
Liquid stevia blends beautifully into desserts and does not include the starches or bulking ingredients sometimes used in powdered tabletop sweeteners. I recommend vanilla-flavored liquid stevia in this recipe, but you can experiment with different flavors.
Coconut Milk Yogurt or Vegan Mayonnaise: This ingredient adds creaminess to your cheesecake. You can probably find vegan yogurt or mayonnaise at your local grocery store. Choose an unflavored product, and check the ingredient list for soy, nuts, seeds, or other allergens that matter to your family.
Coconut Milk Whipped Cream: Whipped cream is a crucial ingredient in many treats, whether you fold it into the filling or spoon it on top. Dairy-free foodies shouldn't have to miss out! I created this amazing whipped cream from coconut cream.
Using a blender to whip well-chilled coconut cream gives it a light, fluffy texture. This whipped cream adds so much airiness to the cheesecake, and I consider it the secret ingredient.
Powdered Coconut Sugar: Every healthy kitchen needs a powdered sugar alternative! I created this pantry staple from coconut sugar and non-GMO, organic cornstarch. Blending the coconut sugar into a fine powder helps it disappear into smooth fillings, while the small amount of starch helps prevent clumping and supports the texture.
We use this recipe in icings, dips, pies, and so much more. I recommend making a batch and keeping it in your pantry, just as you would traditional powdered sugar.
How to Keep This Cheesecake Allergy-Friendly
“Allergy-friendly” means different things to different families. This recipe avoids conventional dairy and can be prepared without gluten, but the exact allergens depend on the brands and toppings you choose.
The FDA identifies milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, and sesame as the 9 major food allergens in the United States. Packaged foods must disclose major allergens used as ingredients, but precautionary statements such as “may contain” or “made in a facility” are voluntary. (1, 2)
Before serving someone with a diagnosed food allergy:
- Read every label each time you shop because manufacturers can change formulas.
- Check the cookies, dairy-free butter, cream cheese, yogurt or mayonnaise, whipped topping, chocolate, and decorations.
- Ask the person or parent which ingredients and cross-contact warnings they avoid.
- Use clean bowls, utensils, pans, counters, and serving tools to reduce cross-contact in your kitchen.
- Keep allergen-containing toppings in separate bowls with separate spoons.
Important Allergy Note
A dairy-free label only tells you that the product is made without dairy ingredients as defined by that manufacturer. It does not guarantee that the product is free from gluten, soy, sesame, peanuts, tree nuts, coconut, or cross-contact. Choose every ingredient according to the specific needs of the people you are serving.
How to Make Allergen-Friendly Cheesecake
This recipe comes together in minutes. You should note that it needs time in the refrigerator to set before serving, as no-bake cheesecake fillings do. The best part? The filling doesn't take up any space in your oven. Win-win!
Dairy Free Cheesecake (With Vegan Option)
Quantity
Ingredients
- 1 Cookie Crumb Pie Crust, completed AND cooled
- 1 8-ounce container dairy-free almond-milk cream cheese OR plain cream cheese-style spread (vegan), at room temperature*
- ⅓ cup Christmas Cookie Blend OR organic coconut sugar OR 5-6 droppersful plain liquid stevia
- 1 cup unsweetened OR vanilla-flavored organic plain coconut milk yogurt alternative OR soy-free Veganaise OR your preferred avocado oil OR grapeseed oil vegan mayonnaise
- 1 tablespoon organic pure vanilla extract OR Homemade Vanilla Extract
- ½ cup Coconut Milk Whipped Cream
- 1 tablespoon Natural Confectioners' Sugar
Supplies
- Food processor OR Large bowl
Instructions
- Place the cream cheese in a food processor or large bowl and beat until smooth.
- Add coconut sugar, yogurt alternative, and vanilla. Blend until thoroughly combined.
- Add Coconut Milk Whipped Cream and Powdered Coconut Sugar. Mix until just combined. Do not overmix. Spoon into Cookie Crumb Pie Crust and refrigerate for 4 hours until set.
Christmas Cookie Blend (Vegan)
Quantity
Ingredients
- 6 ounces organic coconut sugar
- 11-16 ounces organic date sugar (based on your available container sizes)
- 6 ounces organic maple sugar
Instructions
- Place the coconut sugar, date sugar, and maple sugar in a gallon-size Ziploc bag. Shake to mix thoroughly.
- Place mixture in a blender and blend until powdery. I prefer milling this recipe in a Vitamix dry goods container. I start blending on one, then slowly increase until the mixture is fully blended. Then, I open the blender, stir, and repeat the process. The final color of your product will differ based on the brand of sweetener you use. Use in place of regular sugar in all your favorite baked goods. Store in a glass jar.
Natural Confectioners' Sugar (Vegan)
Quantity
Ingredients
- 2 rounded cups Christmas Cookie Blend
- 2 cups organic arrowroot powder OR organic non-GMO cornstarch
Supplies
- Blender OR food processor
Instructions
- Place the Christmas Cookie Blend and cornstarch in a gallon-size Ziploc bag. Shake to mix.
- Blend in a high-powered blender or food processor until well-mixed. I prefer milling this recipe in the dry goods container of a Vitamix. You may have to divide your mixture in half depending on the size of your blender. Then, I open the blender, stir and repeat the process. The final color of your product will differ based on the brand of sweetener you use. Store in quart and pint-sized glass jars at room temperature. Use as directed in desserts and dips.
Step One: Make the Cookie Crumb Pie Crust
Make the Cookie Crumb Pie Crust and let it cool completely while preparing the cheesecake filling. I like making the crust the night before.
Step Two: Make the Cheesecake Filling
Beat the cream cheese until smooth in a large bowl, blender, or food processor. Add the Christmas Cookie Blend, yogurt, and vanilla. Mix until smooth.
Add the coconut milk whipped cream and Natural Confectioners' Sugar. Fold in until just combined. Do not overmix! Gentle folding keeps the air in the whipped cream and gives the cheesecake its light texture.
Step Three: Refrigerate the Dairy-Free Cheesecake
Spoon the cheesecake filling into the Cookie Crumb Pie Crust and spread it evenly. Refrigerate for at least 4 hours before serving. For the cleanest slices, chill it overnight and wipe your knife between cuts. Enjoy!
How to Store Dairy-Free Cheesecake
Keep this cheesecake covered in the refrigerator until you are ready to serve it. Because the filling contains perishable cream cheese, yogurt or mayonnaise, and whipped topping alternatives, do not leave it sitting at room temperature for more than 2 hours. If the temperature is above 90°F, that window drops to 1 hour. (7)
For best quality and food safety, enjoy refrigerated leftovers within 3 to 4 days. The USDA gives the same general refrigerator window for leftovers. (8)
You can freeze individual slices in airtight containers for longer storage, although the texture of some plant-based cream cheeses and yogurts may change slightly after thawing. Thaw frozen cheesecake in the refrigerator, not on the counter.
Dairy-Free Cheesecake FAQs
Is dairy-free cheesecake really dairy-free?
It is dairy-free when every ingredient is made without milk-derived ingredients. Check the cream cheese, butter alternative, yogurt or mayonnaise, cookies, whipped topping, chocolate, and flavored sweeteners. If milk allergy is the reason for avoiding dairy, also review any cross-contact statement on the package.
Is this dairy-free cheesecake vegan?
It can be vegan if every ingredient is plant-based. Use vegan cookies, dairy-free butter, vegan cream cheese, plant-based yogurt or mayonnaise, and coconut whipped cream. Do not use honey if you want the finished dessert to be vegan.
Is this cheesecake gluten-free?
It can be gluten-free when you make the crust with gluten-free cookies and verify that every packaged ingredient meets your needs. Someone with celiac disease or a wheat allergy may also need products and preparation methods that address cross-contact.
Can I make this cheesecake nut-free?
Yes, but you must choose a nut-free cream cheese alternative, crust, yogurt or mayonnaise, whipped topping, and decorations. Skip the chopped-nut toppings entirely. Coconut can also cause allergic reactions in some people, even though the FDA no longer includes coconut on its list of tree nuts that must be declared as major allergens. (1)
What is the best dairy-free cream cheese for cheesecake?
The best option is one with a flavor and texture you already enjoy. Daiya, Forager, Kite Hill, and Miyoko's offer popular alternatives, but each brand uses a different base. Choose according to taste, availability, and your family's allergen needs.
Why is my dairy-free cheesecake filling too soft?
The crust or cream cheese may have been too warm, the coconut whipped cream may not have been cold enough, or the filling may have been overmixed. Chill the cheesecake for at least 4 hours. Overnight chilling usually gives the cleanest slices.
Can I make dairy-free cheesecake ahead of time?
Yes! This is one of my favorite make-ahead desserts. Prepare it the day before, cover it, and let it chill overnight. Add delicate garnishes, such as fresh mint or sliced berries, shortly before serving.
Can I use coconut sugar instead of regular sugar?
Yes. Coconut sugar adds a deeper, caramel-like flavor. For a smoother filling, use powdered coconut sugar or Natural Confectioners' Sugar so large crystals do not make the cheesecake gritty. Coconut sugar is still an added sugar, so use it mindfully. (6)
Can I flavor cheesecake with essential oils?
Yes, of course. Learn all about cooking with essential oils here: Cooking With Essential Oils: Facts, Myths & Ingesting Tips. For a bright citrus flavor, you can also use a fresh zest, a little juice if the recipe texture allows, or a food-grade extract according to its label directions. (4)
How long does dairy-free cheesecake last in the refrigerator?
For best quality and safety, keep it covered and enjoy it within 3 to 4 days. Refrigerate it promptly after serving and discard it if it has remained at room temperature for more than 2 hours. (7, 8)
Final Thoughts
Swapping a conventional dessert for an option that better fits your family's needs is one small part of living an abundant life. Abundant living spans the spiritual, emotional, mental, and physical. It touches every aspect of your being!
Healthy changes don't have to be complicated, but sometimes it's hard to know where to begin. Start with one thoughtful swap, give thanks for the food God has provided, and enjoy making something delicious for the people you love.
Resources
- U.S. Food and Drug Administration: Food Allergen Labeling Guidance for Industry
- U.S. Food and Drug Administration: Have Food Allergies? Read the Label
- National Institute of Diabetes and Digestive and Kidney Diseases: Symptoms and Causes of Lactose Intolerance
- Poison Control: Essential Oils Can Be Poisonous When Misused
- National Institutes of Health Office of Dietary Supplements: Omega-3 Fatty Acids
- American Heart Association: How Much Sugar Is Too Much?
- USDA Food Safety and Inspection Service: Danger Zone, 40°F to 140°F
- USDA Food Safety and Inspection Service: Leftovers and Food Safety
