Craving a rich, creamy cheesecake but need it to be gluten-free, dairy-free and eggless? You’re in the right place! This vegan gluten free baked cheesecake delivers all the indulgence of the classic dessert - without any of the common allergens. Made with few, simple plant-based ingredients, a creamy filling and a crisp crust, this recipe will be a crowd favorite.
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If you've been wondering, is cheesecake gluten free? Well the answer is, traditionally not.
The base is usually made with crumbled plain cookies (and butter). You could use gluten-free cookies, but I like to make the base from scratch, similar to shortcrust.
And for the filling, the traditional recipe calls for cheese and eggs, but with this one you will be able to bake an egg free and dairy free cheesecake too!
Ingredients
The ingredients to make this gluten free dairy free cheesecake are:
- almond flour, brown rice flour and potato starch for the flour base of the crust
- sugar, either white or light brown will work
- a plant-based gluten free milk, like rice, soy or nut-based
- melted vegan butter or a light oil, like coconut or sunflower oil
- a pinch of salt to enhance the sweetness of the crust
- plain, unsweetened soy yogurt, I haven't tested the recipe with other plant-based yogurts yet (like rice/coconut/oat-based), so I can't say if the end result with these would be the same
- vanilla extract and grated zest of a lemon to add a delicious flavor to the cheesecake filling
- your favorite topping, like a berry compote or fruit jam, a chocolate glaze, caramel sauce or a creamy nut spread.
Instructions
Making your gluten-free baked cheesecake is easier than you might think!
First of all, here's how to make the gluten free cheesecake crust:
- in a bowl mix all the dry ingredients: flours, sugar and salt
- Add the plant-based milk and light oil and mix well until all the ingredients are well incorporated and the mixture is crumbly but holds together if you press it in your hand
- Press the mixture in an even layer on the baking pan and one inch up along the sides
- Bake in pre-heated oven for 10 minutes (the crust will look dried up but not browned
Now let's make the vegan cheesecake filling!
- While the crust is pre-baking, in a bowl add soy yogurt, sugar, vanilla extract and lemon zest and mix well with a hand-mixer for a couple minutes, until the batter is smooth and slightly airy
- Remove the pan from the oven, pour the filling batter over the pre-baked crust, even it out with a spoon or spatula and carefully place the cheesecake on the middle rack in the oven
- Bake covered with a piece of parchment paper for 50 minutes and then uncovered for 10 minutes
- The surface of the cheesecake should be lightly golden and a bit "puffy"
- Let the cheesecake cool down completely, at least 2 hours (the top will sink a bit)
- Before removing the springform pan, run a knife or spatula along the sides to make sure the cake doesn't stick to the pan.
- Plate, slice and serve with your favorite topping.
- For this recipe I made a berry compote. Add berries, sugar and lemon juice to a medium saucepan and let them simmer until the berries soften, almost "melted".
So, if you've been wondering can I make a cheesecake without cream cheese and without eggs, here's your answer!
As you can see soy yogurt is a great dairy free alternative for your vegan New York cheesecake.
Tips and Substitutions
I have only tested this recipe with soy yogurt. I can't guarantee a different yogurt would give the same result, unfortunately.
For a fully vegan cheesecake you can use maple or agave syrup in place of sugar. Honey is good too, for a vegetarian option.
Even though a springform pan will make your life easier, you can still bake it without it. Lightly grease the pan then tightly line it with one large parchment paper sheet or two sheets crosswise. The paper should overhang the pan a couple inches.
Make sure the cake is completely cooled down (2 hours at least) before VERY carefully removing it from the pan by grabbing the overhanging parchment paper on two opposite sides and gently lifting it from the pan.
This vegan cheesecake should cool down completely at room temperature for 2 hours at least, before removing it from the pan and slicing it.
Before removing the cake from the springform pan, run a knife or spatula all along the edge to make sure the cake doesn't stick to the pan.
Carefully remove the springform ring and let the cake slide onto a serving plate.
If the cake base sticks to the pan bottom, carefully and gently slide a knife under the crust until it comes off.
This gluten free vegan baked cheesecake should be stored in an airtight container or covered in cling film. It will keep in the fridge up to 3-4 days.
More gluten free vegan tarts and pies ideas!
Craving more sweetness? Don't miss these:
- deliciously tangy key lime pie
- easy and comforting apple crumble tart
- whipped shortcrust pie, quick and simple to make!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Gluten free Baked Cheesecake (Vegan)
Equipment
- kitchen scale
- bowls
- hand mixer
- 8 or 9 inch round springform pan
Ingredients
For the crust
- 50 grams almond flour, gluten free
- 100 grams brown rice flour, gluten free
- 50 grams potato starch, gluten free
- 40 grams light brown or white sugar (or replace with maple or agave syrup)
- 60 grams gluten free, plant based milk (soy, rice, nut-based)
- 20 grams light seed oil or coconut oil, melted (or melted vegan butter) + extra for the pan
- ¼ teaspoon salt
For the filling
- 830 grams plain, unsweetened soy yogurt
- 50 grams white sugar (or replace with maple or agave syrup)
- 60 grams gluten free potato starch
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
For the berry compote topping
- 300 grams mixed berries (fresh or frozen)
- juice of half a lemon
- 1 tablespoon sugar (or replace with maple or agave syrup)
Instructions
How to make the gluten free cheesecake crust
- Pre-heat the oven at 350 F / 175 C
- Generously grease the baking pan with some coconut/light oil
- In a bowl mix all the dry ingredients for the crust: flours, sugar and salt
- Add the plant-based milk and light oil and with a spoon mix well until all the ingredients are well incorporated and the mixture is crumbly but holds together if you press it in your hand
- Using a spoon or spatula, press the mixture in an even layer on the pan bottom and one inch up along the edges
- Bake in pre-heated oven for 10 minutes (the crust will look dried up but not browned)
How to make the vegan cheesecake filling
- While the crust is pre-baking, in a bowl add soy yogurt, sugar, vanilla extract and lemon zest and beat with a hand-mixer for a couple minutes, until the batter is smooth and slightly airy
- Remove the pan from the oven, pour the filling batter over the pre-baked crust, even it out with a spoon or spatula and carefully place the cheesecake on the middle rack in the oven
- Bake covered with a piece of parchment paper for 50 minutes and then uncovered for another 7-10 minutes
- The surface of the cheesecake should be lightly golden and a bit "puffy"
- Let the cheesecake cool down completely, at least 2-3 hours (the top will sink a bit)
- Before removing the springform pan, run a knife or spatula along the sides to make sure the cake doesn't stick to the pan. Carefully remove the springform ring and let the cake slide onto a serving plate. If the cake base sticks to the pan bottom, carefully and gently slide a knife under the crust until it comes off.
- Plate, slice and serve with your favorite topping.
- To make the berry compote, add berries, sugar and lemon juice to a medium saucepan and let them simmer over low-medium heat until the berries soften and the syrup is dense.
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