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Gluten & dairy-free cheesecake

November 12, 2013
by Chelsea Winter
cheesecake, chocolate cheesecake, dairy free cheesecake, dairy free dessert, gluten free dessert, gluten free recipe, plant-based, vegan
63 Comments

dairy-free-cheesecake

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Gluten & dairy-free chocolate cheesecake

This is a new and improved dairy-free version of my gluten-free chocolate cheesecake. This one has more filling and looks more impressive on the table. It’s lighter and silkier, too. If you’d like to use the old recipe, you’ll find it here.

Notes

  • You’ll hopefully be able to find coconut yoghurt at your local supermarket by now – ask them. If not, there’s a perfectly good substitute using coconut cream included too, which I’ve used often.
  • Some quality dark chocolates (50% cocoa solids and higher) are dairy-free – Whittaker’s is one of them.
  • You can leave the egg whites out if you like – it’s just there to make the filling lighter.
  • If you’re OK with dairy, instead of the coconut cream/yoghurt, use 500g of regular cream cheese. Then instead of folding in the egg white at the end, fold in one cup of cream that’s been whipped.
  • If you have access to dairy-free cream cheese, you can use this instead of the coconut yoghurt.

Ingredients

Base
1 cup cashew nuts (raw or roasted)
1 cup ground almonds (almond meal)
1 cup desiccated coconut
¼ cup coconut oil, softened or melted
Zest of 1 lemon
1 tsp vanilla extract or paste
½ tsp salt (if the nuts aren’t salted)

Filling
400g dairy-free dark chocolate, chopped (see notes above)
1 ¼ cups coconut yoghurt (or use 800ml full coconut cream – choose one without stabiliser/emulsifier in it, so the cream can separate – I use Ayam or Trade Aid)
1 x 400g can coconut cream
1 large ripe avocado
¼ cup coconut oil (cold pressed/virgin if you can find it)
1 tsp vanilla extract
Pinch salt
2 free-range egg whites (optional – to add lightness)

Method

If you cannot find coconut yoghurt and are using coconut cream – the night before or 3 hours before you make the cheesecake, put the tins of coconut cream in the fridge. This will separate the cream from the water. Remove from the fridge then open them upside down – you should see a grey watery liquid sitting on top. Pour that out, leaving the firm coconut cream behind. Use this cream in place of the coconut yoghurt.

Line the bottom of a 23-25cm diameter springform tin with baking paper.

In a food processor, process all the crumb ingredients finely. (I find tipping the processor up on its side a little so it’s on an angle helps it all mix up better and not stick to the sides).

Press the crumb into the bottom of the tin in an even layer, fairly firmly. Pop in the fridge.

Melt the chocolate in a heatproof bowl sitting over a pot of simmering water (not touching the water), until just melted, stirring every now and then. (Or, you can microwave it in a glass or ceramic bowl on high for 1 ½ minutes, stirring well until smooth.)  Let the chocolate sit for 15 minutes until it’s cooled a bit.

Add the coconut yoghurt (or the chilled coconut cream from above) to a food processor. Add the extra whole (un-seperated) tin of coconut cream, avocado flesh, coconut oil, vanilla and salt. Process until smooth, scraping down the sides.

A third at a time, stir the chocolate mixture into the coconut cream.

Lastly, if using, add the egg whites to a clean bowl. Wash the beater if you need to, then beat the egg whites until soft peaks firm. Immediately fold 1/4 cup of the egg white through the chocolate mixture to aerate it, then fold the rest of it through until well combined.

Scrape the mixture on top of the cheesecake base, cover and refrigerate for at least 2 hours to set.

Just before serving, warm the outside of the tin with a hot cloth, then undo the spring and gently move to a serving plate. Decorate with loads of fresh chopped berries and dust with icing sugar if you like.

 

 

 

 

 

63 Comments
  1. Sandra November 12, 2013 at 5:50 am Reply
    Hi Chelsea Thank you so much for creating this, really looking forward to trying it. I cant see the photo for the dairy free cream cheese you found. What is it? What brand and where did you find it?
  2. Johanna Maass November 12, 2013 at 6:14 am Reply
    Eek! I can't access the link to your dairy free cream cheese! Otherwise this recipe would be a lifesaver for our gluten free, dairy free family!
    • Chelsea Winter November 12, 2013 at 7:19 pm Reply
      Just updated it now! http://www.huckleberryfarms.co.nz/shop/Delicatessen/Cheeses/Dairy+Free+Cheeses.html
  3. Ian November 12, 2013 at 9:43 am Reply
    Sounds yummy will try
  4. Chelsea Winter November 12, 2013 at 7:20 pm Reply
    http://www.huckleberryfarms.co.nz/shop/Delicatessen/Cheeses/Dairy+Free+Cheeses.html
  5. Lee November 12, 2013 at 7:51 pm Reply
    This looks yummy will give it a try thanks
  6. Alice Shopland November 12, 2013 at 8:11 pm Reply
    Hi Chelsea - thanks so much for mentioning our Cherub Dairy-Free cream cheese alternative! Unfortunately, we have had shelf-life issues and have paused production to reformulate, so is not currently available. It will be out again in Feb 2014, new and improved!
  7. Abbey November 12, 2013 at 10:28 pm Reply
    Hi, This recipe looks great, can't wait to try. I have used Kinglands Soy Cream Cheese before and it is good. Normally New Worlds stock it. This is what it looks like. http://www.kingintl.com.au/King_International_Soy_Products/Kingland_Soy_Cream_Cheese.html
  8. Donna November 13, 2013 at 3:41 am Reply
    Hi Chelsea This looks great. My daughter has celiacs disease but no egg or dairy allergy and lots of gluten free products omit everything such as eggs to sell to a wider audience. This often means more expense such as a special cream cheese like this and it can affect the taste. Can I make this with normal cream cheese and use whole eggs or did you use egg white so it is lighter?
    • Chelsea Winter November 13, 2013 at 5:27 am Reply
      Absolutely use normal cream cheese if you like. And you can easily leave out the egg white too.
  9. Alexandra November 13, 2013 at 7:07 am Reply
    Got sooooo excited when I saw this as my husband is wheat free.....then realised it was LOADED with nuts. He very allergic which makes life difficult as most g/f cakes use almond meal. Book. Please come up with an ace pie crust that's wheat free Chelsea. Thanks. Love your recipes
    • Kate November 26, 2013 at 2:28 am Reply
      Buy some gf biscuits, chuck them in the food processor and use those, with a bit of butter or olivani spread for the base instead.
    • Pam December 20, 2013 at 2:11 am Reply
      Hi Alexandra, I make crackers out of ground up (to flour consistency) sunflower seeds and water enough to make it soft dough texture), little bit of salt, you could add ground pumpkin seeds into it too and roll it out very thin and blind bake it till golden tinge appears, about 25 mins on 180deg. Maybe even put some herbs into it like cummin. This is from an original recipe for cracker buiscuits which are made with sesame seeds added to mixture and rolled out to only 2 or 3 mms thick between two pieces of baking paper. you then peel the top paper off, Mark it out into squares and bake it on the paper it's sitting on till golden on top. They cool and are completely crunchy. Fab with spread or cheese, or even just relish on it's own as they're all protein. Hope this is helpful. Chelsea, I'm about to try making your cheesecake with Soy Cream Cheese... fingers crossed.
  10. kate November 14, 2013 at 3:57 am Reply
    Just made this for the first time! Instructions are perfect! Had a taste of the filling was soooo delish! I cant wait to try it complete! Bring on dessert time!
    • Chelsea Winter November 14, 2013 at 6:48 pm Reply
      Oh great to hear! We just finished the one in the photo and my husband requested I make another one straight away!
  11. Georgie November 15, 2013 at 5:50 am Reply
    Chelsea this recipe is outstanding! My little coeliac is wolfing it down as I type. She is not dairy free but I love the coconut cream taste and will use it again instead of cream. I also used normal cream cheese. Ill be making it again for a dessert to take to celebrate thanksgiving with our American friends. Thank you so much for sharing such a delicious recipe for those that have to think of DF and GF!
  12. Cheryl November 16, 2013 at 5:02 am Reply
    Just made this cheesecake it is delicious and instructions perfect. Thank you so much as I am gluten free. An excellent Xmas dessert.
    • Chelsea Winter November 18, 2013 at 1:04 am Reply
      Thanks Cheryl!
  13. Julie myers November 26, 2013 at 4:47 am Reply
    Thank you, perfect for Christmas day treat for DF family have a happy christmas
  14. Rachelle Smith November 26, 2013 at 11:09 am Reply
    Thank you soo much Chelsea, my daughter is DF so its good to have new recipe's to be able to try out for her, i can't wait to make it for her, Thank you :) Merry Christmas :)
  15. Kathe November 28, 2013 at 7:43 pm Reply
    Well done Chelsea, I will make it for Xmas! Well done what an inspiration you are. I applaud you.
  16. Pam December 20, 2013 at 2:17 am Reply
    Hi Chelsea, if I make this this afternoon, will it keep ok until tomorrow evening in the fridge ?
    • Chelsea Winter December 21, 2013 at 1:44 am Reply
      Sure will! Just put the strawberries on last.
  17. Kelly December 24, 2013 at 1:55 am Reply
    Chelsea, how long will this keep? I plan on making it for Xmas lunch, but do you recommend making it on the day or can I make it today? Thanks. PS: I love your recipes (and your cookbook)! Merry Xmas.
    • Kelly December 24, 2013 at 1:56 am Reply
      Duh! Just noticed a reply to a similar question above. Sorry! I even read all the replies before I posted ... but obviously not well enough! ;)
  18. Aneleise December 25, 2013 at 3:20 am Reply
    Just made this for Christmas lunch and it was seriously good! My gluten and dairy eating family were somewhat sceptical but all agreed it was the best cheesecake they'd had. We'll be making this again. Thanks so much.
  19. Sarah Babbington January 1, 2014 at 9:21 am Reply
    Hi Chelsea, Thanks heaps for putting this recipe up!! We don't eat dairy products in our house because my son has anaphylaxis. I made this tonight and it turned out PERFECT! Even better than expected :) heres the photo https://www.facebook.com/photo.php?fbid=10151873613762683&set=a.10151600504932683.1073741827.663857682&type=1&theater
    • Chelsea Winter January 5, 2014 at 5:44 am Reply
      Thanks Sarah!
  20. Tamika Lawrence January 16, 2014 at 11:21 am Reply
    Hi! Looks delicious, however it cannont be dairy free if it contains chocolate? Im DF myself and am forever hunting a DF cheesecake option that tastes like real cheesecake!! :)
    • Tamika Lawrence January 16, 2014 at 11:34 am Reply
      Oppps how embarrassing. Just jumped onto wittakers website and there is no dairy listed in the ingredients of the dark blocks! Full steam ahead in this kitchen! ;)
    • Emily December 19, 2019 at 7:31 pm Reply
      Dark chocolate such as whittlers 50% and 70% do not contain dairy
  21. Janis January 24, 2014 at 11:46 pm Reply
    Someone sent me this recipe. Your website is new to me. It looks intriguing. Since I can't read the container of alternative cream cheese, I am assuming it is SOY!? I would be excited to find something soy-free, egg white-free and dairy-free. Is there any such thing?
    • Melanie January 27, 2014 at 3:24 pm Reply
      soy free, vegan, gluten free cream cheese http://us.daiyafoods.com/products/dairy-free-cream-cheese/plain-cream-cheese-style-spread
  22. Pingback: In the Kitchen: Strawberry and chocolate cheesecake | Make Do Home

  23. Janette January 30, 2014 at 8:06 am Reply
    hello Chelsea,I have made this recipe ( I made it with gluten and dairy free pastry, due to an added nut allergy(. It was delicious, and I am expected to make it again. this made everyone feel equal and s if they were not missing out, as so often is the case. I even would say the flavour is better. thank you ps, I bought the sheese at Huckleberry Farm , Royal Oak, Auckland ( you cannot miss the round about) .
  24. Josh February 19, 2014 at 9:54 pm Reply
    In Christchurch you can by the cream sheese from Piko on Stanmore Road
    • Kellye May 13, 2014 at 7:47 am Reply
      Thank you for that Josh - I was about to ask where I could find this stuff!
  25. Jeanine February 26, 2014 at 11:47 am Reply
    Love it!! Haven't tried it yet, but what could u substitute cashews for... As the people I want to make it for are allergic to cashews and macadamias
  26. Al March 1, 2014 at 6:51 am Reply
    OOPS! Posted my question on the wrong cheesecake recipe! I wondered what would be a good topping alternative for this when strawberries are not in season?
    • Chelsea Winter March 3, 2014 at 6:50 am Reply
      You could use tinned berries, or every gently defrost whole frozen ones! Banana would be nice if you eat it straight away...
  27. Carmen weeks April 18, 2014 at 1:34 am Reply
    Looks fantastic , can't wait to try it . For those who are egg free you could use Orgran - No egg powder, mix with a little water and beat as you would egg white
  28. Margo April 18, 2014 at 8:35 am Reply
    Hi Chelsea YOur recipes are inspiring and they look so delicious! I have many friends who are gluten intolerant and I think these will go down a treat for morning teas!
  29. Michelle April 19, 2014 at 2:45 am Reply
    HI Chelsea, really great recipe by the sounds of it I have made some vegan cheese cakes and they are awesome. Just wondering.... doesn't whittaker's chocolate have dairy milk in it??
    • Chelsea Winter April 21, 2014 at 5:36 am Reply
      No it's doesn't, at least not the ones with 50% cocoa or more :)
  30. Kathryn April 21, 2014 at 11:19 am Reply
    Made this on sun and was delish! The base had a really good texture and love that this recipe is pretty healthy but still tastes good. I forgot to add egg whites by accident but it was fine. Thanks for recipe Chelsea!
  31. Sarah April 23, 2014 at 4:39 am Reply
    Hi Chelsea, would it be ok to use a "lite" cream cheese??
    • Chelsea Winter April 27, 2014 at 6:05 am Reply
      It might not set as well - give it a go, though!
  32. Jenny Haywood July 26, 2014 at 10:24 pm Reply
    Love this recipe. I made myself a birthday cheesecake; it was better than delicious!
  33. Eva September 27, 2014 at 5:30 am Reply
    My boyfriend made this for me on my Birthday and it was seriously good! He substituted the strawberries for raspberries to use what we had. Definitely a keeper!
  34. Kylie Winterburn October 1, 2014 at 5:20 am Reply
    Hi Chelsea, I am dying to try this recipe but my girls are allergic to cashews. Do you think I could substitute it for ground almonds instead?
    • Kylie Winterburn October 1, 2014 at 5:26 am Reply
      Or hazelnuts instead? I just noticed it already had ground almonds:)
    • Chelsea Winter October 1, 2014 at 5:34 am Reply
      Give it a go, yes!
  35. Kara May 16, 2015 at 7:04 am Reply
    This is my go to for extra special occasions! So delicious and even people who claim to hate cheesecake love it! I adore both of your cook books, can't wait for the third!
  36. Katyb January 1, 2016 at 9:05 pm Reply
    Thanks for the recipe! Made it for the first time for a NYE party & folks loved it. Made the dairy/gluten version with normal cream cheese & cream, omitted egg whites, changed the base to digestives with butter & a dash of cocoa powder and doubled the recipe to cater for 15 people. Very very tasty!
  37. Zoe January 24, 2016 at 7:51 pm Reply
    Kings cream cheese (usually at new world) is an alternative to the brand above, hard to find in small towns though :)
  38. Jennifer April 14, 2016 at 11:47 pm Reply
    Hi is it a massive problem if the coconut cream has stabiliser because it's the only one I can find? Thanks Jennifer from chch
    • Chelsea Winter April 19, 2016 at 5:05 am Reply
      Give it a go - it just might not separate.
  39. Dave December 16, 2016 at 8:21 am Reply
    Hi Chelsea, I've made the original recipe the last few christmases and loved it. It's nice that you've made a new and improved version but do you still have the recipe for the old and inferior version?
    • Chelsea Winter February 26, 2017 at 8:18 pm Reply
      Yes I have a link to it in the first paragraph :)
  40. Colleen Carver December 19, 2016 at 7:56 am Reply
    Coconut Yoghurt is easily found in supermarkets now and is delicious. I will definatley try this and look forward to many more Vegan receipes from you Chelsea!
  41. Tracy Sampson December 19, 2019 at 10:10 pm Reply
    I'm super excited you've shared this for Christmas as I haven't made it before. Angel Food make a fantastic df cream cheese so I'm very excited to try this on my extended family. Don't think I'll mention its df and gf ;-)

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