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.
hi Chelsea,
Any nut free option for the base? My son has nut allergy. Ta.
Hi Chelsea. The examples of coconut you give, are they the ones to get or to avoid? I’ve just bought some tins of Fia Fia and see they have stabilisers in them. Are they the ok kind?
Damn the nuts Chelsea! That’s my trouble with so many gf dessert recipes, tend to have nuts and I’m anaphylactic to tree nuts. Peanuts though I’m fine but recipes don’t seem to use them because most people have allergies to peanuts! Any suggestions to what I could substitute with? I have my own gf flour blend, could I use that?
Any ideas on a base that is still dairy free but also nut free? I’m really allergic to nuts but my husband is dairy free so we make a good combo at times!
Hiya. I’m gluten, dairy, almond and cashew free. Any ideas for replacements please. I haven’t had cheese cake in 11 years and cant wait to try it. Thanks so much.
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?
Or hazelnuts instead? I just noticed it already had ground almonds:)
Give it a go, yes!
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!
Love this recipe. I made myself a birthday cheesecake; it was better than delicious!
Can you offer a suggestion instead of using chocolate? Chocolate can have similar effect to dairy for me. Loving the sound of your recipes, looking forward to trying them out :)
Hi Chelsea, This looks delicious! I was just wondering if there is an alternative to the egg whites in the filling as my children are also egg free.
Thanks
Hi Chelsea, would it be ok to use a “lite” cream cheese??
It might not set as well – give it a go, though!
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!
Hi Chelsea, would it be ok to use “lite” cream cheese ?
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??
No it’s doesn’t, at least not the ones with 50% cocoa or more :)
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!
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
Oh that sounds gorgeous, but my hubby can’t eat chocolate. Any ideas for a non-chocolate top to go with that amazing sounding base?
Looks and sounds amazing! Just wondering what you would suggest for the base for those with nut allergies? thanks heaps
Do you have anymore Gluten Free Recipes.
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?
You could use tinned berries, or every gently defrost whole frozen ones! Banana would be nice if you eat it straight away…
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
In Christchurch you can by the cream sheese from Piko on Stanmore Road
Thank you for that Josh – I was about to ask where I could find this stuff!
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) .
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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?
soy free, vegan, gluten free cream cheese
http://us.daiyafoods.com/products/dairy-free-cream-cheese/plain-cream-cheese-style-spread
There is a new dairy and soy free cream cheese by a brand with Angel in the title
I hate chocolate, also do not stomach it well… can it be removed or replaced with something else?
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!! :)
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! ;)
Dark chocolate such as whittlers 50% and 70% do not contain dairy
You could use normal cream cheese if you aren’t dairy-free- or check online and see if you can find it there!
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
Thanks Sarah!
Hey Chelsea, just tried this and it was great! But wondering if there was a way to sweeten it up as it’s abit of a shock for my non vegan family! Could I use maple syrup?
Yes, a 250g block, sorry Aneleise!
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.
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.
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! ;)
Hi Chelsea, if I make this this afternoon, will it keep ok until tomorrow evening in the fridge ?
Sure will! Just put the strawberries on last.
Well done Chelsea, I will make it for Xmas! Well done what an inspiration you are. I applaud you.
Could you follow all the ingredients for base except for the coconut oil and use olivani instead? I want to make for a dairy-free friend but dont want to have to buy coconut oil, i have everything else :)and it still taste as good?
Yes it should be fine – just make sure you process the crumb finely enough :)
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 :)
Thank you, perfect for Christmas day treat for DF family have a happy christmas
Just made this cheesecake it is delicious and instructions perfect. Thank you so much as I am gluten free. An excellent Xmas dessert.
Thanks Cheryl!
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!
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!
Oh great to hear! We just finished the one in the photo and my husband requested I make another one straight away!
Yu are a lifesaver Chelsea. I just found this and I have a Great Grandson who is lactose intolerant. he is just 4 and has to miss out on so much. I hope Lachie likes it but it will be appreciated by the rest of the extended Farmilo/Hatton family.
A merry Christmas to you and all the family.
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
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.
You can do, but it won’t be as nice, I can tell you that for free.
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.
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?
Absolutely use normal cream cheese if you like. And you can easily leave out the egg white too.
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
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!
This looks yummy will give it a try thanks
http://www.huckleberryfarms.co.nz/shop/Delicatessen/Cheeses/Dairy+Free+Cheeses.html
Hi this recipe sounds delicious, I only wonder what I could use instead of the eggs? My son is allergic so can’t use eggs…
Thanks
Hi Gisell, you can actually leave the egg whites out – they just add a bit of lightness. No worries if you can’t put them in!
Have you tried egg replacement, I have a daughter who was allergic to eggs when younger and this was great. Can be used in baking and makes great pavs. I got in gluten/dairy free section at Pak n Sav
Sounds yummy will try
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!
Just updated it now! http://www.huckleberryfarms.co.nz/shop/Delicatessen/Cheeses/Dairy+Free+Cheeses.html
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?