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5 from 4 votes

No Bake Dairy Free Raspberry Cheesecake

This gluten free, dairy free and vegan raspberry cheesecake is ever so simple to make and I promise no one will realise it's free from any ingredients at all. Made within no time at all and finished with a vibrant raspberry jelly topping it will certainly make a statement on the tea table!
Prep Time10 minutes
Cook Time10 minutes
chilling time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Vegan
Keyword: Cheesecake, Dairy Free, Easy, Egg Free, Gluten Free, No Bake, Raspberry, Simple, Vegan
Servings: 10 slices
Calories: 499kcal
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

  • 250 g vegan condensed milk [see notes on how to make your own]
  • 200 g dairy free cream cheese I use own brand dairy free cream cheese
  • 200 ml dairy free cream I use Elmlea Plant Cream or Alpro Soya Cream, both work well
  • 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
  • 30 g dried raspberries roughly chopped

For the fruit jelly topping

  • 150 g raspberries
  • 2 tbsp water
  • 50 g caster sugar add more or less to taste
  • 1 tsp arrowroot

(optional) decoration

  • 50 g dairy free cream cheese
  • 25 g icing/confectioners sugar confectioners sugar

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 that the whisk trail stays and 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.
  • Finally add the dried raspberries and, if using, a drop of pink food colouring or colouring paste.
  • Remove the chilled biscuit base from the fridge and pour the mixture into the tin smoothing flat with a silicone spatula.
  • Put the cheesecake in the fridge while you make your raspberry jelly topping.

To make the raspberry jelly topping

  • Add the fresh raspberries, water and sugar to a medium saucepan and gently heat until the fruit has broken down.
  • Using a sieve and a jug pour the stewed fruit in into the sieve and using a spoon pass the fruit through the sieve to separate the fruit from the seeds.
  • Pour the seedless fruit coulis back into the saucepan but keep back a couple of tablespoons worth in the jug.
  • Now add the arrowroot to the remaining coulis in the jug and stir quickly to combine, make sure there are no lumps. The coulis will appear a cloudy/pastel colour at this point.
  • Pour this arrowroot mixture back into the saucepan and continue to gently heat the fruit coulis until it becomes translucent (no longer cloudy) and starts to thicken.
  • Remove from the heat, pour back into the jug (this speeds up the cooling process) and wait until it's slightly warmer than temperature to add to the cheesecake.

To add the top layer and decorate

  • While you wait for the jelly to cool you can make a little sweetened cream cheese to pipe on top of the cheesecake to decorate. Simply beat together the free from cream cheese and icing sugar and add to a small piping bag with a nozzle of your choice. Stand up the filled piping bag in a pint glass in the fridge until you're ready to use it.
  • Once your raspberry jelly has cooled enough, pour over the chilled cheesecake and with the back of a metal spoon smooth evenly to the edges.
  • Decorate with piped cream cheese and some freeze dried or fresh raspberries for a really retro touch.
  • Pop back into the fridge for 30 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).

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: 499kcal | Carbohydrates: 54g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 226mg | Potassium: 194mg | Fiber: 1g | Sugar: 39g | Vitamin A: 611IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 1mg