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Gluten and Dairy Free No Bake Vanilla Cheesecake Recipe
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1.88 from 8 votes

No Bake Dairy Free Vanilla Cheesecake

This gluten free, dairy free and vegan cheesecake is ever so simple to make and I promise no one will realise it's free from any ingredients at all.
Prep Time15 minutes
Cook Time0 minutes
chilling time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Vegan
Keyword: Cheesecake, Dairy Free, Easy, Egg Free, Gluten Free, No Bake, Simple, Vegan
Servings: 10 slices
Calories: 492kcal
Author: Glutarama

Ingredients

For the biscuit base

  • 300 g gluten free biscuit(s) I use digestives
  • 80 g butter I use Flora plant butter

For the cheesecake topping

  • 400 g cream cheese I use own brand dairy free cream cheese
  • 200 ml cream I use Elmlea Plant Cream
  • 50 g vegan condensed milk [see notes on how to make your own]
  • 80 g fat (I use Trex white vegetable fat) I use Trex but Crisp n Dry works too.
  • 5 tbsp icing/confectioners sugar or as much as you desire to taste
  • 1 tbsp vanilla bean paste

Instructions

To make the biscuit base

  • Making the biscuit base could not be simpler. Crush the biscuits (this works out around two packets of gluten free biscuits) or blitz them in a food processor.
  • Melt the 'butter' in the microwave for 30 seconds and then pour into the biscuit crumbs and mix or blitz again to combine.
  • Pour the buttery biscuit crumbs into a 20cm loose bottom round cake tin. I use a circle to baking parchment to line the tin to prevent the biscuit base from sticking.
  • Using the bake of a metal spoon press down the biscuit crumbs and smooth flat until you have a solid biscuit base - possibly the most satisfying thing to do ever!
  • Pop the tin into the fridge to help the butter to harden and crack on with the cheesecake topping.

To make the cheesecake topping

  • Pop the measured solid white vegetable fat into the microwave for 30 seconds to soften, it probably won't melt to a liquid, don't worry, you just need to soften it.
  • In a large bowl or food mixer add the 'cream cheese' and softened white vegetable fat and beat for a minute or until you see no fatty lumps in the mixture.
  • Add the vegan condensed milk, cream and vanilla paste and whip with a whisk, hand whisk or food mixer for at least 3 minutes. You want the mixture to thicken so you have firm peaks.
  • Now you can add your icing sugar to taste. 5 tablespoons should be plenty so maybe add 1 tablespoon at a time and test until you have the desired sweetness.
  • Remove the cake tin from the fridge and pour the mixture into the tin smoothing flat with a silicone spatula.
  • Pop back into the fridge for a minimum of 60 mins or until you wish to serve it. This cheesecake will keep for 2-3 days no problem if kept in a sealed container in the fridge (to prevent soaking up fridge smells).
    TOP TIP: this can be made in advance and I personally think it just keeps getting better with age.

Notes

Top tip when making your own vegan condensed milk is to use a tin that has 50%+ coconut extract in it. The tins I use are from Aldi and Sainsbury's here in the UK (own brands). They have 75% coconut extract in them, making them fatty enough to thicken, and achieve that tell-tale condensed milk consistency.
Dairy Free and Vegan Condensed Milk Recipe
Empty a 400ml tin of coconut milk into a medium saucepan, add 150g caster sugar and stir to combine. Place on a high heat and stir until bubbling. Turn heat down to a gentle rolling boil and leave for 15 minutes. Don’t leave unattended and stir occasionally, the condensed milk will halve in volume and go a wallpaper paste colour! Remove from the heat, pour into a glass heatproof jug and cool to room temperature, this will take about an hour.

Nutrition

Calories: 492kcal | Carbohydrates: 33g | Protein: 5g | Fat: 38g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 239mg | Potassium: 92mg | Sugar: 20g | Vitamin A: 1046IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 0.4mg