Gluten-Free Vegan Cheesecake (Grain-Free/Dairy-Free)

Cheesecake will always be my favorite dessert! This gluten-free, vegan cheesecake is creamy, light, easy to make (NO-BAKE), but still feels special.

The Story:

This grain-free cheesecake crust is made with almond flour and pecans, and is reminiscent of a traditional cheesecake crust. The vegan cheesecake itself is so creamy, has the slight tang you know and love from cheesecake, and is totally indulgent. You can dress up this cheesecake any way you prefer! It pairs well with fresh berries, a delicious sauce, whipped cream, or the easiest way to add flavor is to serve each slice with a bit of quality jam/preserves on top. Valentine’s Day is right around the corner and a beautiful cheesecake is the perfect dessert to celebrate with!

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• The Story:
• 🧾 The Ingredients:
• Step By Step Preparation Instructions:
• More Vegan Recipes:
• 📖 The Recipe:
• Gluten-Free Vegan Cheesecake
• The Finished Product:

🧾 The Ingredients:

Here is the list of ingredients you will need to make this gluten-free vegan cheesecake.

• Dairy-Free Cream Cheese: Miyoko’s brand makes a fantastic dairy-free cream cheese. It’s made from cashews and has a great texture.
• Dairy-Free Whipped Cream: Coco Whip or Truwhip makes a great dairy-free whipped cream, reminiscent of the original Cool Whip. This helps sweeten and lighten the cheesecake base.
• Coconut Cream: For creaminess, neutral flavor and texture.
• Powdered Sugar: My favorite organic powdered sugar is the Good and Gather brand. It is made without corn starch, so it maintains the recipe being grain-free. The powered sugar helps sweeten the cheesecake and offsets the tang from the cream cheese.
• Vanilla: For flavor and richness.
• Lemon Juice: The acid from the lemon juice creates a nice flavor balance.
• Almond Flour: This grain free flour is used to make the grain-free cheesecake crust.
• Pecans: I like the flavor pecans add to the crust. You will finely ground pecans to create a flour and this serves as an additional flour for the crust.
• Dairy-Free Butter: Just a bit of butter is added to the crust for binding purposes.
• Jelly/Jam/Fruit Preserves: This is one of my favorite hacks. Instead of making your own sauce to top your cheesecake with, I love using a high quality jam/fruit preserves. It’s a great way to add flavor, without any additional work. I used Bonne Maman Strawberry Preserves for this and it was perfect.

Step By Step Preparation Instructions:

• Step 1: Preheat the oven to 350. First, you’re going to make the crust. Melt the butter and set aside. Add the pecans to a food processor and blend until the pecans have become a coarse flour-like texture. Now, mix together the ground pecans, almond flour, brown sugar and melted butter until the mixture starts to gather. Press the crust mixture into the bottom of a spring form pan. Bake for 12 minutes, then set aside to cool completely.
• Step 2: Now for the filling. Add the cream cheese, coconut cream, vanilla and lemon juice to a food processor. Mix until completely smooth. Then, sift in the powdered sugar and blend again until smooth. Pour into a large bowl, then fold in the whipped cream until well incorporated. Pour the filling into the cooled crust and place in the fridge to chill overnight. That’s it! Top with your desired toppings or enjoy this gluten-free cheesecake plain.

More Vegan Recipes:

📖 The Recipe:

The Finished Product:

An extra special dessert, that isn’t difficult to make. The food processor does all the work for you! If you have a cheesecake lover in your life, I promise they will love this. Check back soon for more cheesecakes, as I intend to create many!