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No-Bake Dairy-Free Cheesecake

Dairy-free Cheesecake

Oh, let’s face it: eating clean means learning to live without certain things. Cheesecake was one of them. As much as I loved the taste and texture, I decided that in the long run, it simply wasn’t worth the calories, or dairy cramps—not to mention the generous amounts of sugar in both the cake and crust.



I’ve used vegan cream cheese with success in replicating my favorite clam dip, so why not with a dessert? I’m the first to admit, the texture of vegan cream cheese isn’t as divine as regular. It’s a little gummy. But guess what? I don’t gain weight after eating this or feel hung-over, so fair trade.

I categorize this as dairy-free because there’s an option to use goat yogurt; but there’s not a drop of cow’s milk to be found in this recipe, and my body thanks me for it. This actually freezes well and can be drizzled with fruit or chocolate sauce for a finishing touch.



No-Bake Dairy-Free Cheesecake
Print Recipe
There’s not a drop of cow’s milk to be found in this recipe, and your body will thank you for it.
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
No-Bake Dairy-Free Cheesecake
Print Recipe
There’s not a drop of cow’s milk to be found in this recipe, and your body will thank you for it.
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
Servings Prep Time
4 people 30 minutes
Passive Time
2 hours
Ingredients
  • 8 oz vegan cream cheese (room temperature)
  • 8 oz unsweetened coconut yogurt (or almond or goat milk yogurt)
  • 2 tbsp coconut butter
  • 1 tbsp coconut oil (melted)
  • 2 tbsp maca
  • 2 scoops vanilla protein powder (I like Orgain.)
  • 1 box sugar-free jello banana cream pudding (or vanilla, if you prefer)
Crust
  • 1 cup unsweetened shredded coconut
  • 1/2 cup coconut flour
  • 1/2 cup quinoa flakes (or another whole-grain gluten-free cereal flake)
  • 1/3 cup coconut oil or butter (melted)
  • 2 tbsp coconut palm nector (or honey)
Servings: people
Instructions
  1. Blend crust ingredients first, using a food processor. The end result should be a crumbly, somewhat wet dough that’s moist enough to mold to the bottom of an 8x10 brownie pan. If it’s not wet enough, add small amounts of warm water or almond milk.
  2. Place crust batter in an ungreased pan and pat down until evenly spread.
  3. Rinse the food processor and add the cream cheese, yogurt, coconut butter, and coconut oil. Blend until smooth.
  4. Add the maca and 1 scoop of protein powder and blend until smooth, scraping sides of food processor with a rubber spatula to blend evenly.
  5. Add the other scoop of protein powder and half the pudding mix, and blend until smooth. Add remaining pudding mix.
  6. The batter should be thick and gooey, but not too solid. If it’s too solid or chalky, add a small amount of almond milk.
  7. Scrape cream batter on top of crust and refrigerate at least two hours. Cut into squares and enjoy!
    Dairy Free Cheesecake in Pan
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Comments (6)

  • Dory Morris 3 years ago Reply

    I have to try this one! I usually poo-poo recipes with strange ingredients (Maca??) but this one sounds really great! And the fact that there is no baking involved is an added bonus! Thanks for sharing.

    Stacey Morris 3 years ago Reply

    Let me know how you like it, Dory! This is one of my favorites – next time I make it I’m topping it with cherries – YUM!

  • Mary Kuntz 3 years ago Reply

    Love your recipes! Can’t wait to try this one. Thank you.

    Stacey Morris 3 years ago Reply

    Thanks Mary – it’s a project, but so worth it!

  • September 2 years ago Reply

    So with the holidays, I’m not struggling, but this sure sounds like a great alternative. Thanks, Stacey!

    Stacey Morris 2 years ago Reply

    It is! A bit of a time-consumer to make…but worth the effort.

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This one is for Great Lakes Collagen: