This is a gluten-free AND dairy-free cheesecake recipe! Time to put on your favorite episode of the Golden Girls and get baking!
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About This Gluten-Free Dairy-Free Cheesecake Recipe
Cheesecake is a popular dessert item that's usually not an option for those who can't have dairy or have lactose intolerance (that's me with IBS-D). And since so many have a crust base, it's also a dessert that those of us with celiac disease (that's also me!) can't have either. But with my gluten-free and dairy-free key lime pie recipe such a success, I figured, what the heck? Let's make both a gluten and dairy free cheesecake so that anyone who eats gluten and dairy free can enjoy one!
I had a cheesecake recipe in my collection from my bridal shower, which I adapted to be both gluten-free and dairy-free, with a few extras.
Ingredients For Gluten & Dairy Free Cheesecake
-Gluten-free graham cracker cookies (I use Kinnikinnick which are gluten & dairy free)
-Granulated sugar
-Dairy-free butter (I use Earth Balance)
-Dairy-free cream cheese and sour cream, like Kite Hill
-Cornstarch
-Vanilla Extract
-Lemon juice
-Eggs
Heads up: I have not found block cream cheese in dairy-free form, only the spread. So that is why this cheesecake will be a little softer than traditional cheesecake.
How To Make Gluten-Free and Dairy-Free Cheesecake
First Step: Make & Line the Crust
First, you'll make the graham cracker crust by pulsing the graham crackers with the vegan butter and granulated sugar, then pressing it into your springform pan to bake for about 10 minutes.
Next, you will take a large piece of aluminum foil and place the springform pan with the crust in the center. We want this to be lined on all signs so the waterbath will not leak into your cheesecake as its baking.
Next Step: Make The Filling
To prepare the filling, you'll add the butter, cream cheese, and sugar, and beat on medium speed in a stand mixer for 2 minutes. Next, you'll add the cornstarch, vanilla, lemon juice, and sour cream, and beat at medium speed until combined, about 30 seconds to 1 minute but don't overmix. Then, you'll add the eggs on at a time, and beating on medium-low speed after each one until just incorporated. This is a crucial step to make sure it doesn't crack!
Next Step: Pour Into Pan & Bake
Finally, you'll pour the cheescake filling into the springform pan, on top of the crust, and spread evenly with a rubber spatula. There will be a LOT of filling! Place the springform pan into the center a large roasting pan, then add warm water until it reaches ½ way up the pan, and then you'll bake it for 50 minutes.
Final Step!
To prevent cracking and problems, we want to not shock the cheesecake with drastic temperature changes. It's delicate! So when the cheesecake is done baking, turn your oven off and crack the door for 1 hour. Then, remove it to a countertop to cool completely at room temperature before removing to the refrigerator overnight.
Cheesecake requires many steps and care, so go slowly and make sure you have a lot of time to devote to the task!
Tips For Success When Making Gluten & Dairy-Free Cheesecake
Don't overmix the batter! The more air that gets incorporated to the batter, especially when you add the eggs, the more likely the cheesecake can deflate or crack. Mix until just combined once you add the eggs.
If the cheesecake does crack, it means it was overmixed, or there was a drastic change in temperature. Cheesecake does best with gradual temperature change, which is why we leave it in the oven to cool, then move to room temperature, and then to the refrigerator.
If it happens, use it as an opportunity to add some tasty toppings, which can then just creep into the cheesecake batter.
Gluten & Dairy Free Products For Cheesecake Success
Dairy-Free
This gluten-free dairy-free cheesecake recipe calls for Vegan butter sticks, like Earth Balance or Country Crock (both work well), as well as two dairy-free products from Kite Hill: Kite Hill cream cheese, and Kite Hill sour cream. I find them both at Whole Foods or Amazon. I've also had success just using lactose-free products. If you have another dairy-free brand you prefer, you can of course use it. However, be mindful your results could vary.
Graham Cracker Crust
The cheesecake recipe I had in my book did not call for a crust, but I like the addition of a graham cracker crust. I adapted a recipe from Sally's Baking Addiction, and used Kinnikinnick graham crackers with more Earth Balance vegan butter sticks and sugar. Find the full recipe for that here but be sure to reduce the amount of sugar to only ¼ cup, as the graham crackers are already fairly sweet. Also, please note this crust will be more soft than crisp. If you are hoping for a crispy base, you may want to leave it out!
Troubleshooting Common Problems & Questions
If It Cracks...
Don't worry about it! It happens to me too. It's usually from overmixing. If it does happen, use it as an excuse to dollop on fresh dairy-free whipped cream, caramel sauce, or fruit compote!
Cooking Method
Most classic cheesecake recipes recommend using a springform pan and a hot water bath, and I recommend the same for this dairy-free treat. I can't speak to other methods!
Cooling Cheesecake
When it comes to cooling the dairy-free cheesecake after it's done baking, I found that the best method was to allow the cheesecake to cool with the oven slightly cracked for 1 hour, then cool at room temperature, before moving to a refrigerator to cool overnight. You don't want to shock the cheesecake with drastic temperature changes.
Give yourself a good amount of time.
This recipe has many steps and a good amount of time required for baking and cooling the cheesecake. Don't rush!
Follow. The. Recipe.
This recipe is specifically formulated using the ingredients you see listed here. If you decide to change anything or substitute other ingredients, they may come out differently than expected and I cannot speak to your results. My experience is in gluten-free and some dairy-free baking, but not allergy-free, vegan, or egg-free. You can always email me: [emailprotected] with any questions and I'm happy to help troubleshoot the best I can.
Can I Make It Without The Crust?
You can of course bake the cheesecake without the graham cracker crust. If you do, just preheat the oven to 350 degrees and skip the graham cracker crust steps. Remember to still line the springform pan with foil to prevent leaks from the water bath.
What Do People Think Of This Cheesecake?
My official taste tester for this gluten and dairy-free cheesecake (Dylan) was overjoyed by this recipe. He loved cheesecake so much as a child it was his choice for birthday cake! The only difference, he noted, was that this gluten-free and dairy-free cheesecake is a little softer and smoother than traditional cheesecake, but still tastes absolutely fantastic. Our friends Melissa and Dan tried multiple versions of this cheesecake when I was recipe testing, and though neither of them have celiac or are strictly dairy-free, they LOVED it.
Cheesecake Variations: Pumpkin Swirl With Caramel
I made a pumpkin swirl version of this gluten and dairy free cheesecake with tasty success!
I just followed the steps from this recipe of Sally's Baking Addiction. I added 1 cup of canned pumpkin, 1 ½ teaspoons cinnamon, and 1 ½ teaspoons pumpkin pie spice to 2 cups of the filling, and spooned the batters alternatively into the springform pan. Finally, I took a knife to swirl it around. Once it cooled, I had a big crack (dang it!) but I decided to fill it anyway with dairy-free salted caramel. Yum!
How To Serve Gluten & Dairy Free Cheesecake
When ready to serve, unclasp the springform pan and slice. Be sure to rinse your knife in between slices to maintain a clean cut.
I highly recommend you enjoy a slice of cheesecake with some homemade blueberry or strawberry compote, or even a drizzle of chocolate! But if you prefer it plain, it's just as good!
How To Store Cheesecake
Store cheesecake covered in the refrigerator for up to 5 days, or freeze (wrap in plastic and foil) for up to 3 months. Since it is a little thinner than regular cheesecake, it can melt faster, so be sure to refrigerate when not eating.
Cheesecake: The Golden Girls Dessert!
Above all, you should really enjoy a slice of this gluten and dairy free cheesecake while you watch an episode of the Golden Girls! It's one of the best shows ever and definitely one of my favorites!
Fun Fact! Did you know that over the course of seven seasons of The Golden Girls, the cast ate 100 cheesecakes?! And Bea Arthur didn't even like cheesecake. What a trooper!
Looking for more gluten and dairy free desserts?
Try these oreo cheesecake brownies. Fair warning - they are addictive.
This recipe for key lime pie has gone viral multiple times - and for good reason. No baking required!
Try these gluten and dairy free carrot muffins & zucchini muffins for a treat - or even for breakfast!
Want something cool on a hot day? You gotta make these ice cream sandwiches!
Here's how to make this scrumptious gluten-free and dairy-free cheesecake!
If you love this recipe, please leave a comment! Thank you so much!
Gluten And Dairy-Free Cheesecake Recipe
Gluten-Free & Dairy-Free Cheesecake
Yield: 1 cheesecake
Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 12 hours
Total Time: 13 hours 20 minutes
The most delightful gluten & dairy free cheesecake!
Ingredients
Graham Cracker Crust
- 1 box Kinnikinnick graham crackers or your favorite gluten & dairy-free graham crackers (about 1 ½ cups of graham cracker crumbs)
- ¼ cup granulated sugar
- 5 tablespoon vegan butter, like Earth Balance, melted
Cheesecake Filling
- 1 ¼ sticks of vegan butter (10 TBSP), like Earth Balance, at room temperature
- 16 ounces dairy-free cream cheese, like Kite Hill, at room temperature
- 1 cup granulated sugar
- 2 tablespoon cornstarch
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 16 ounces dairy-free sour cream, like Kite Hill, at room temperature
- 5 eggs, at room temperature
Instructions
First, make the graham cracker crust. Preheat the oven to 350 degrees F and place the rack on the lower half of the oven, and remove the filling ingredients from the refrigerator that need to be room temperature.
Into a food processor, add the graham crackers and pulse about 10 times, until they form crumbs. Add the melted vegan butter and granulated sugar and pulse again, until combined. It will look like wet sand. If you don't have a food processor for this step, you can break the graham crackers in a sealed, large ziploc bag with a rolling pin, then combine the ingredients together with a spoon in a large bowl.Into the springform pan, pour the graham cracker mixture and press down, creating the crust base evenly across the bottom of the pan and slightly up the sides, about 1 inch. Use the back of a measuring cup to help with this.
Pre-bake the crust for 8 minutes, then remove. Take a very large piece of aluminum foil and place the springform pan in the center. Wrap the base of the pan with the foil on all sides, then repeat with 2-3 additional pieces of foil. This is to ensure the water bath will not leak into your cheesecake while it bakes.
To prepare the filling, use a stand mixer or a handheld one. To the bowl, add the butter, cream cheese, and sugar, and beat on medium speed for 2 minutes. Next, add the cornstarch, vanilla, lemon juice, and sour cream, and beat at medium speed until combined, about 30 seconds to 1 minute. Finally, and this is critical: Don't overmix! Carefully, add the eggs, 1 at a time, beating at medium-low speed until just incorporated after each one. Feel free to stop beating after each one to make sure you don't overbeat - this is what can cause cheesecakes to crack! After the fifth egg is added, beat until just combined then stop!
Pour the cheescake filling into the springform pan, on top of the crust, and spread evenly with a rubber spatula. There will be a LOT of filling!
Place the springform pan into the center a large roasting pan, then add warm water (I boil water in my tea kettle for this) until it reaches ½ way up the pan. This will help the cheesecake cook evenly.
Bake for 50 minutes, then turn off the oven and crack the door. Allow the cheesecake to cool in the oven for 1 hour, then remove to a countertop to cool completely at room temperature for 2-4 hours. Then, move the cheesecake to the refrigerator to cool overnight. Patience is another ingredient needed in this recipe!
When ready to serve, unclasp the springform pan and slice. Be sure to rinse your knife in between slices to maintain a clean cut. Top with fruit compote, chocolate drizzle, caramel, or whatever you prefer! Enjoy!
Notes
Tips For Success
Dont overmix the batter! The more air that gets incorporated to the batter, especially when you add the eggs, the more likely the cheesecake can deflate or crack. Mix until just combined once you add the eggs.
If the cheesecake does crack, it means it was overmixed, or there was a drastic change in temperature. Cheesecake does best with gradual temperature change, which is why we leave it in the oven to cool, then move to room temperature, and then to the refrigerator.
If the cheesecake does crack, don't worry about it! If it happens, use it as an opportunity to add some tasty toppings, which can then just creep into the cheesecake batter.
No Crust Storage
You can of course bake the cheesecake without the graham cracker crust. If you do, just preheat the oven to 350 degrees and skip the graham cracker crust steps. Remember to still line the springform pan with foil to prevent leaks from the water bath.
Nutrition Information
Yield 10Serving Size 1
Amount Per ServingCalories 578Total Fat 47gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 14gCholesterol 184mgSodium 394mgCarbohydrates 35gFiber 0gSugar 31gProtein 7g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you tried this dairy-free and gluten-free cheesecake?
Let me know in the comments!
