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WHY THIS NO BAKE CHEESECAKE ROCKS
HOW IS THIS NO BAKE CHEESECAKE DAIRY-FREE?
None of these products are sponsored, and normally I’d link to them on Amazon so you can see them, but Amazon doesn’t typically sell refrigerated items. I get all of these at my local Walmart in the dairy section.
I’ve recipe tested with both Violife cream cheese and Daiya Original Cream Cheese now made with Daiya Oat Cream Blend. They both work great. The Violife is only 6 oz so you use the entire carton, but with Daiya to get the 6 oz, I cut mine into four equal quadrants, and then use three of the four quadrants. You can eyeball it like I do, or use a kitchen scale.
The other key ingredients is a good quality dairy-free heavy cream that will whip to stiff peaks. I prefer Country Crock’s Plant Cream, but would imagine Silk’s Heavy Whipping Cream would work too, I just don’t have it sold at my store. If you try it, let me know!
The last ingredient is a dairy-free butter. You should be able to use whatever brand of dairy-free butter you like. I use Country Crock Plant Butter with Olive Oil.
Be sure to read every label to ensure all of your other ingredients are safe as well. You just never know when a product will add or change their formula.
CAN I MAKE THIS GLUTEN-FREE TOO?
Yes, you can! My son is allergic to wheat, so I use an entire package (3 sleeves) of the Schar Honeygrams. I mix that with the dairy-free butter and press it into the pie plate. I bake it the same as the directions below, and VIOLA a gluten-free graham cracker crust.
Everything else should be gluten-free, but as always–read every single label of each ingredient you’re using to make sure nothing snuck in there as I can’t speak for all brands.
WHEN IS A GOOD TIME TO EAT THIS?
I mean, really anytime you want an impressive dessert, whip this out! But, it’s especially fun on Thanksgiving, National Pie Day (3.14), on the 4th of July or Memorial Day due to its festive red color.
CAN I USE A DIFFERENT FRUIT?
Absolutely. Any fruit topping would be delicious on this, blueberry, mixed berry, apples, strawberries, peaches would all be good too! This crust and filling is the best base and would taste delicious with just about any fruit. It would also make for a delicious base for a cookie pizza.
CAN I MAKE THIS AHEAD OF TIME?
Yes you can. This should stay good for three days, so you can either make it ahead, or if you have leftovers it will store up to three days. Keep it refrigerated & covered.
DO I NEED TO USE A SPRINGFORM PAN?
No. Where the filling and cherries can get heavy, I find just using a pie plate works well, as you wouldn’t want to take the spring form sides off and have the crust/sides crack.
CAN I USE A STORE BOUGHT CRUST?
Yes, in fact the recipe calls for it. You can swap in a gluten-free crust, or a homemade crust. Whichever you prefer. I do like store-bought because they come with a plastic cover that sits higher than plastic wrap would, so it doesn’t get stuck to the cherries/topping while refrigerating it.
CAN I SERVE THIS ANOTHER WAY?
Yes. This would be adorable as individual/mini crusts, or even in parfait cups. I have not made it this way, so I can’t say how far the filling will go, but you could play with the amounts and I would think at least 8 servings.
IF I MAKE A HOMEMADE CRUST, DO I NEED A FOOD PROECESSOR?
INGREDIENTS NEEDED:
- Premade graham cracker crust (at the time of publishing, both Walmart’s Great Value brand and Keebler’s did not have dairy in them, only wheat and soy)
- 1 carton of Country Crock’s Plant Cream
- 1 container of dairy-free cream cheese (either Violife or Daiya)
- Powdered sugar
- Vanilla extract
- 1 can cherry pie filling
TOOLS NEEDED:
- 2 large mixing bowls
- spatula
- measuring cups and spoons
- pie plate (if making homemade crust)
- stand mixer with the whisk attachment, or handheld electric beaters
- can opener
TIPS FOR SUCCESS:
Set your dairy-free cream cheese on the counter for 30 minutes prior to mixing it. If it’s softened it will mix completely, if it’s still hard, it will have chunks in it. If you find this is the case, leave the mixture out and try to beat it again.
Place your other bowl, beaters and dairy-free heavy whipping cream in the freezer for 30 minutes before beating. This helps it achieve stiff peaks.
This is not a recipe you can do by hand, use either a stand mixer or electric handheld beaters to be able to whip things completely.
IS THERE A VIDEO SHOWING HOW TO MAKE IT?
Yes, there is. I know how helpful it can be to see, especially when you need to see how thick to whip the whipping cream. The video should auto populate. If it doesn’t, it should be embedded into the bottom of the recipe card. If that fails, you can always see the video on my Youtube Channel (please subscribe!)
DO I HAVE OTHER DAIRY-FREE PIES?
Yes! Everything on my site is dairy-free, as well as gluten-free. If you don’t need it to be gluten-free, you can swap back in regular flour, regular pasta, or regular graham crackers. You may also enjoy my triple chocolate pie, peach pie, peppermint pie, no bake strawberry jello pie, pumpkin mousse pie, no nut pecan pie, and my pumpkin crumble.
Dairy-Free No Bake Cherry Cheesecake (Gluten-free option too!) + VIDEO
Such a gorgeous dessert that is rich and decadent. The filling is so thick and creamy you would NEVER guess it's dairy free. It tastes spot on for no bake cheesecake, no odd taste for it being a substitution. Top it with cherries or blueberries for a gorgeous treat. This dessert is also free of: egg, peanut, tree nut, fish, shellfish and sesame. It also has notes to make it gluten-free as well!
Ingredients
FILLING:
- 1 can cherry pie filling
- 6 oz. dairy-free cream cheese softened (either Daiya or Violife)
- 3/4 cup powder sugar
- 1 cup Country Crock Plant Cream
- 1 tsp. vanilla extract
Instructions
1. Place your bowl, whisk (if you're using a stand mixer) or beaters (if you're using handheld eletric beaters) and the carton of dairy-free whipping cream in the freezer 30 minutes prior.
2. Set your dairy-free cream cheese on the counter for 30 minutes prior.
3. After 30 minutes, place your softened cream cheese and powdered sugar in a large mixing bowl. Beat with electric beaters (slowly at first so the powdered sugar doesn't fly everywhere) until it's smooth and creamy. Set aside in the fridge.
4. Take out the bowl, beaters/whisk from the freezer and measure out 1 cup. Add in your vanilla. Beat on high until stiff peaks form.
5. Add in your cream cheese/powdered sugar mixture and beat until everything is incorporated. Be sure to scrape the bottom and sides of the bowl to ensure everything is mixed.
6. Gently spread the mixture on top of the store bought crust.
7. Gently pour the cherries (or other fruit) topping on top and spread to cover the top.
8. You can eat immediately, or refrigerate until ready to serve. Keeps for three days, covered.
***DIRECTIONS FOR A HOMEMADE GLUTEN-FREE CRUST
1. After step 1 and 2, preheat your oven to 350 degrees F (note if you make a homemade crust this will no longer be no bake--but the filling will still be "no bake").
2. Take a box of Schar honeygrams and crush them to a fine sand (either by smashing with a rolling pin in a bag, or using a food processor). Melt 1/3 cup dairy-free butter. Mix the two together.
3. Press the wet honeygrams mixture into a pie plate to form the crust.
4. Bake for ten minutes.
5. Remove from the oven and cool completely before finishing the regular steps above (3-8), as a warm crust would melt the filling. You can place the crust in your fridge to hurry the cooling process along.
Notes
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
Michelle Swanson
Diametre of springform tin and depth please for Uk if possible
Megan Lavin
Hey Michelle. I don’t use a springform tin. I used a 9″ glass pie plate. Here is a link to one I used: https://amzn.to/42y6LQ2
Kelly Pin
Hi Megan! I have allergies and EoE. This recipe looks amazing but I’m allergic to the lentils/pea protein in country crock plant cream. Is there a substitute for this?
Megan Lavin
Hey Kelly. I’m sorry, the only two vegan heavy whipping creams that I know of (Silk is the other–they use faba beans, can you have those?). Otherwise, you could try doing it with coconut cream, but I find it is more watery, so I’m not sure it will set up as well. Perhaps try adding a bit more powdered sugar if that is the case. Let me know how it turns out!