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, no-bake 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 without any harmful ingredients. You can have your cake and eat it too!
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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 create one based on individual tastes. We like to use the following suggestions when hosting parties.
- Add a drop of citrus essential oil to your cheesecake for a hint of tropical flavor! Lemon, lime, and orange are my favorite choices.
- 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. Place them in small bowls for a hefty dose of omega-3s.
- 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 superfood boost of flavor.
- Set out several jars of all-fruit jam/jelly. Alternatively, you can heat the jelly for a fruit syrup effect.
- If using liquid stevia, change the flavor. Peppermint, hazelnut, pumpkin spice, English toffee, and of course, chocolate are all great options!
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 option out of gluten-free, crunchy cookies and butter. That’s it! It’s the easiest pie crust you’ll ever make.
No-bake cheesecakes are great because they don’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 will melt and lose its texture.
Dairy-Free Cream Cheese: Every good cheesecake needs cream cheese! We use dairy-free cream cheese to avoid the detrimental effects of dairy.
Daiya, Foragers, Kite Hill, and Miyokos have delicious cream cheese alternatives. You won’t even notice a difference! To ensure your cheesecake mixture blends smoothly, use room-temperature cream cheese.
Sweetener: Good desserts don’t always require sugar! In this recipe, our preferred sweetener of choice is my Christmas Cookie Blend. This is a lower-glycemic option that tastes wonderful in treats. You can also use coconut sugar.
Use liquid stevia if you’re following our Fast Track portion of the Essential Oils Diet.
Liquid stevia blends beautifully into desserts, and it tastes fantastic! Plus, it doesn’t include fillers like you sometimes see in powdered forms. I recommend using 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 mayo at your local grocery store! As consumers learn more about how their body works, healthy ingredients are easier to find.
Coconut Milk Whipped Cream: Whipped cream is a crucial ingredient in many treats, whether you use it in the ingredients list or as a topping. Dairy-free foodies shouldn’t have to miss out! I created this amazing whipped cream out of coconut cream.
Using a blender to whip your coconut cream makes it just as fluffy as dairy-filled kinds! This whipped cream adds so much airiness to this 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. It tastes great, and it thickens recipes just as well as its unhealthy cousin.
We use this recipe in icings, dips, pies, and so much more. I recommend making a large batch and keeping it in your pantry, just as you would traditional powdered sugar!
Make Allergen-Friendly Cheesecake
This recipe comes together in minutes. You should note that it does need some time in the refrigerator to set before serving, as all no-bake desserts do. The best part? It doesn’t take up any space in your oven. Win-win!
- 1 Cookie Crumb Pie Crust,completed and cooled
- 1 (8-ounce) container dairy-free cream-cheese substitute, at room temperature*
- ⅓ cup Christmas Cookie Blend, coconut sugar or 5-6 droppersfulliquid stevia
- 1 cup unsweetened vanilla-flavored coconut milk yogurt alternative or soy-free Veganaise or your preferred avocado-oil or grapeseed oil vegan mayonnaise
- 1 tablespoon organic pure vanilla extract
- ½ cup Coconut Milk Whipped Cream
- 1 tablespoon Natural Confectioners' Sugar
- Supplies:
- Food processor or large bowl
- 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. Enjoy!
Step One: Make the Cookie Crumb Pie Crust
Make the Cookie Crumb Pie Crust and let 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!
Step Three: Refrigerate the Dairy Free Cheesecake
Spoon the cheesecake filling into the Cookie Crumb Pie Crust and spread evenly. Refrigerate for 4 hours before serving. Enjoy!
Swapping unhealthy desserts for better options is just a tiny part of living an abundant life. Abundant living spans the emotional, mental, spiritual, and physical. It envelopes every aspect of your being! Swapping unhealthy desserts for better options is just part of living an abundant life. Healthy changes aren’t complicated, but sometimes it’s hard to know where to begin.
