This dairy free cheesecake recipe is a delicious easy to make no bake recipe made from dairy free alternatives. It serves 8 and is perfect for holidays!
This amazing no bake dairy free cheesecake is just as creamy and indulgent as any traditional cheesecake you’ve ever had!
The difference is its made entirely with non dairy products.
Therefore its a lactose free cheesecake.
All of the ingredients I used are also gluten free and vegan. So this cheesecake is also suitable for someone following a gluten free diet and / or is vegan too.
I initially created this recipe after a request from a friend of ours, who is herself lactose intolerant.
She loved the cheesecake. Not only that, on trying it on her non-lactose intolerant friends, they never noticed any difference in taste either!
I know there’s many ways to create dairy free cheesecake desserts.
You could use dates and nuts to create the base.
Then you could use cashew nuts to help create the filling but as I’m quite lazy and won’t want to have to spend all day in the kitchen preparing the individual parts, I opted to get substitute ingredients!
So after a lot of testing of suitable dairy free alternative ingredients I discovered that you really CAN easily make a dairyfree, gluten free and vegan cheesecake just by using the dairy free equivalent products from your local supermarket!
For the base I used dairy free digestive biscuits.
The filling is make using a dairy free double cream alternative combined with a vegan cream cheese.
A simple topping of sliced lemons completes this no bake dairy free cheesecake.
All of the substitute products I used were available at my local supermarket here in the UK.
You would need to check the availability of these products yourself wherever you are reading from in the world. It’s not something I can give individual country advice on, sorry!
How To Make This Dairy Free Cheesecake
- Use the vegan butter / vegetable fat to grease the bottom and sides of your deep round cake tin with loose base.
- Blitz or bash the biscuits into a crumb consistency and combine them with the melted butter / fat. Then press them into the bottom of the cake tin. Put the cake tin into the fridge until the biscuit base becomes firm.
- Whip the substitute double cream by hand using a whisk or use a stand mixer until soft peaks are formed.
- In a large bowl combine the soft cheese, icing sugar, lemon juice, zest and vanilla until smooth then fold in the whipped cream.
- Spoon the cheesecake filling into the cake tin and smooth it over. Place the cheesecake into the fridge and chill for at least 6 hours.
- Allow the cheesecake to be removed from the fridge for 20 minutes before serving. Decorate with the lemon slices.
Questions About This No Bake Dairy Free Cheesecake
- How do I make this cheesecake dairy free? Make sure you check all of the labels of your ingredients to ensure they are suitable.
- How do I make this cheesecake gluten free? Make sure you check all of the labels of your ingredients to ensure they are suitable.
- Can I make this dairy free cheesecake vegan? Yes simply use vegan biscuits for the base or as mentioned in the recipe you could make the base from dates and nuts. Make sure you check the rest of your ingredient labels to ensure they are vegan-friendly.
- How much time should I allow for making this cheesecake? It only takes 30 minutes to make and then chill it in the fridge for a minimum of 6 hours. Ideally you want to make your dairy free cheesecake at least 24 hours in advance of when you want to serve it. It’s much better chilled for longer to allow it to firm up properly.
- Can I substitute the icing sugar with a sugar free flavouring like stevia? You could. Although I have not tried that myself yet.
- How long will this dairy free cheesecake last in the fridge? It’s best eaten within 2 – 3 days. If you want it to last longer you should freeze it.
- Freeze the cheesecake by cutting it into individual slices first and placing them into containers then put in the freezer. It should last for up to 3 months in your freezer before it will start to lose its flavour.
For this Dairy Free Cheesecake You May Need……
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This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
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- Loose base cake tin
- Food processor (if you have one)
- Rolling pin (if you don’t have a food processor)
- Measuring spoons
- Kitchen scale
- Wooden spoon
- Measuring jug
- Whisk (if you don’t have a stand mixer)
- Stand mixer (if you have one)
- Pyrex mixing glass bowl
- Large mixing bowl
- Kitchen knives
- Palette knife
This is the deep round cake tin with loose base that I use in the making of this dairy free cheesecake and many of my other cheesecakes too.
It’s easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you’re removing it prior to serving.
I also find it easier to use with my no bake cheesecake recipes than cake tins that clip together at the side.
Those I find are better for baked cheesecakes!
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Dairy Free Cheesecake Recipe
To make the dairy free cheesecake topping a bit more fancy you could whip up some more cream alternative and use it to decorate the top around the edge with a piping bag.
I bet anyone will enjoy this no bake cheesecake whether they’re vegan, gluten free or dairy free. It tastes just like a real cheesecake. So why not try it on your friends?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Dairy Free Cheesecake
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
- 180 g dairy free digestive biscuits
- 80 g vegan butter / vegetable baking fat.
- 270 ml alternative to double dairy cream whipped
- 500 g dairy free alternative soft cheese
- 7 tbsp icing sugar
- Juice and finely grated zest of 2 large lemons
- 2 tsp vanilla essence
- 1 small lemon for decoration sliced thinly
- Grease the bottom and sides of a 20cm loose bottomed cake tin.
- Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
- Melt the butter/fat in a medium sized saucepan, then stir in the crushed biscuits.
- Press the biscuits into the bottom of the greased cake tin, ensuring all the bottom is covered evenly, then place into the fridge for a minimum of 30 minutes until firm.
- Whip the substitute cream by hand using a whisk or by using a stand mixer until soft peaks are formed.
- In a large bowl mix the soft cheese alternative, icing sugar, juice and zest of the lemons and vanilla essence together. Fold in the whipped cream. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
- Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 20 minutes or so to allow the cheesecake to return to room temperature, remove from the tin and decorate with thin slices of lemon.