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Dairy-free Vanilla Cheesecake Recipe - No-bake (vegan)

Dairy-free vanilla cheesecake - no-bake and SUPER EASY to make. It tastes like a 'real' cheesecake! You'd never know it was vegan AND gluten-free too - no cashew nuts required.
Keyword dairy-free baking, dairy-free cheesecake recipe, vegan recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 -15 slices
Calories 395kcal
Author Becky Excell


For the base:

  • 250 g gluten free digestive biscuits ensure also dairy free of course!
  • 120 g dairy free butter melted (a baking block like Stork would be fine here)

For the filling:

  • 600 g dairy free cream cheese I use Violife Original dairy-free cream cheese - the fat level is 23% so anything around that or higher is ideal - linked in FAQ section
  • 250 ml dairy free double cream the Flora Plant double cream and the Elmlea Plant double cream* both work great here - aim for a cream with at least 31% fat content - linked in FAQ section
  • 130 g icing sugar
  • 2 1/2 tsp vanilla extract
  • For the topping:
  • 100 ml dairy free double cream linked in FAQ section


  • Firstly, make your base. Crush your biscuits - either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust!
  • Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!
  • Pour your melted butter into your crushed biscuits and mix together in a bowl.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).
  • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  • To make your filling, mix together your dairy free cream cheese, icing sugar and vanilla extract. I use my electric hand mixer to do this on a low/medium setting for only about 20 seconds. You could use a stand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I mixed on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split - it's better to stop early than let it split!) It should end up being a nice, slightly thicker mixture you can spoon - NOT just a pourable consistency.
  • Spread your mixture on top of the biscuit base and place in the fridge to chill overnight. Remember, if the mixture isn't thick enough it won't set in the fridge however long it's in there!
  • Just before serving, whip up your dairy free double cream and tbsp of icing sugar. I do this with an electric hand whisk until lovely and thick. Place your cream into a piping bag with a star nozzle attached.
  • Once set, carefully remove from the tin and decorate by piping your whipped cream around the edges. Serve up and enjoy! Keep refrigerated!


*The Elmlea Plant has a may contain for milk so it's not suitable for those with a milk allergy. That's why I tried it also with the Flora Plant which has no may contain.
In terms of dairy free cream cheese - I use the Violife Original and would highly recommend using it too - I get mine in Tesco.


Serving: 1g | Calories: 395kcal | Carbohydrates: 23g | Protein: 4g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 228mg | Sugar: 17g