Gluten-Free Dairy-Free Cheesecake

Gluten-free and dairy-free cheesecake usually sounds like a compromise. This recipe doesn’t taste like one.

It’s rich, creamy, tangy, and smooth, with a buttery-style gluten-free graham cracker crust and a filling that slices beautifully after chilling. The secret is a smart combo of dairy-free cream cheese and silken tofu, which gives you that classic cheesecake texture without the heaviness or weird aftertaste some dairy-free desserts have.

Even better, this recipe doesn’t require a water bath, can be made ahead, and freezes surprisingly well. So if you’ve been missing real-deal cheesecake on a gluten-free, dairy-free diet, this is the recipe to make first.

Why You’ll Love This Gluten-Free, Dairy-Free Cheesecake

You can still enjoy a rich, creamy cheesecake without the dairy or gluten. This recipe uses a few smart swaps to give you that classic cheesecake texture and flavor without feeling like a compromise.

Why you’ll love it:

• Rich, creamy texture without any dairy
• Gluten-free crust with that classic cheesecake feel
• Simple ingredient swaps that actually work
• Perfect make-ahead dessert for holidays, parties, or family dinners
• Feels indulgent while fitting different dietary needs

The secret is in two key ingredients:

• Coconut oil replaces butter in the crust for a crisp, buttery-style bite
• Silken tofu replaces sour cream to help create a smooth, creamy filling

Best of all, this cheesecake tastes like a real dessert first and a “special diet” recipe second.

Quick note: Plan on making this cheesecake the night before you need it for best results! That can actually take some pressure off if you’re planning on entertaining a crowd.

Equipment Needed for Gluten-Free, Dairy-Free Cheesecake

The equipment you’ll need is actually pretty simple. In fact, you may already have all of it in your kitchen.

• Stand mixer with compatible mixing bowl
• Medium mixing bowl
• Mixing spoon
• Springform pan

Key Ingredient Roles for Gluten-Free, Dairy-Free Cheesecake

Some of these ingredients might be a little surprising, especially the tofu! Here’s a quick rundown of what each of these ingredients brings to the recipe:

Gluten-Free Graham Crackers

1 1/2 cups crushed graham crackers

Graham crackers form the base of the crust. Gluten-free graham cracker crumbs caught my eye not that long ago, for the convenience.

Ground Cinnamon

1 teaspoon cinnamon

It doesn’t take much cinnamon to add a light, attractive cinnamon flavor to the crust.

Coconut Oil

6 tablespoons melted coconut oil

Coconut oil is one of the richest dairy replacements, so I like to use it for any recipe that would normally call for butter. It does add a slight coconut flavor, which is just something to be aware of. This will get mixed into the graham crackers and cinnamon to help form the crust.

Silken Tofu

1 pound packaged silken tofu, drained if necessary

Silken tofu is the best tofu for replacing some dairy ingredients like sour cream. I like to go with the softest version I can find to make it easier to beat for this recipe.

Sugar

1 cup sugar

Sugar adds the sweetness that helps make cheesecake such a tasty dessert.

Dairy-Free Cream Cheese

1 pound (16 ounces, two 8-ounce packages) dairy-free cream cheese

Cream cheese adds the richness that cheesecake is known for. I like to use the Never Better Foods brand when I use dairy-free cream cheese.

Egg

1 egg

Eggs are typically used as a binder for recipes like this. It helps make sure the filling actually holds together.

Pure Vanilla Extract

2 teaspoons pure vanilla extract

Vanilla extract helps add complexity to sweet desserts like cheesecake.

Your Favorite Gluten-Free, Dairy-Free Cheesecake Toppings

One of my favorite things to do when I have cheesecake as the dessert for an event I’m hosting is to set out a selection of toppings in ramekins (which look a lot like those tiny bowls some restaurants serve dipping sauces in).

Favorite toppings include canned cherry pie filling, raspberries, chocolate ganache, caramel sauce, hot fudge sauce, nut slivers, and crushed cookies or candy bars.

Method for Making Dairy-Free Cheesecake

Let’s jump right into it, because making this cheesecake takes a couple of hours, and it won’t make itself!

Step One: Preheat Oven and Prepare Springform Pan

Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Grease the bottom and sides of a 9″ springform pan with solid coconut oil. Set aside.

Step Two: Mix Ingredients for Crust

In a medium bowl, mix melted coconut oil, graham cracker crumbs, and cinnamon until you no longer see any large lumps of “oily” graham cracker crumbs. (It should be evenly mixed.)

Step Three: Form Crust in Springform Pan

Spoon the crust mix into the springform pan. Use your fingers to flatten the crust mix and form an evenly thick crust on the bottom and halfway up the sides of the pan.

Step Four: Bake Crust

Bake the crust for 11-12 minutes.

Step Five: Set Crust Aside to Cool

Set the crust aside to cool for at least 30 minutes.

Step Six: Adjust Oven Temperature

Move the oven rack to the center position and turn the oven down to 325 degrees Fahrenheit (162 degrees Fahrenheit).

Step Seven: Make Filling

While the crust cools, add the silk tofu to the bowl of a stand mixer. Beat the tofu on medium speed for 3 minutes.

Add the sugar and cream cheese and mix for 1 minute. Add the egg and vanilla and blend for another 30 seconds.

Step Eight: Add Filling to Graham Cracker Crust

Once the graham cracker crust has completely cooled, pour the filling mix into it. Smooth the top.

Step Nine: Bake Cheesecake

Bake the cheesecake on the middle rack in your oven for 40-45 minutes, until the edges are firm but the center is soft.

Step Ten: Let Cheesecake Cool in Oven

Turn the oven off. Leave the cake in the oven with the door cracked open for about 1 hour.

Safety tip: Keep pets and small children away from the oven while it’s cooling. The oven interior will still be hot!

Step Eleven: Place Cheesecake on Cooling Rack to Finish Cooling

Remove the cake from the oven and place it on a cooling rack. Let the cake cool completely before placing it in the refrigerator.

Step Twelve: Refrigerate Overnight Before Slicing

One reason this cheesecake works VERY well for making ahead is that refrigerating it overnight actually helps improve its texture! So make it the night before, then refrigerate it overnight until you’re ready to slice and serve it.

Step Thirteen: Serve With Favorite Toppings

Cut the cheesecake into 12 equally sized slices. Serve this cheesecake with a selection of favorite toppings.

Substitutions and Variations for Gluten-Free, Dairy-Free Cheesecake

Coconut oil is the best substitute for butter among the substitutes I’ve tried. Of course, it’s feasible to use butter in the crust if you don’t care about the cheesecake not being dairy-free!

I like the Never Better Foods brand of dairy-free cream cheese best. The “Better Than” brand can work too. Kite Hill uses almond milk for its dairy-free cream cheese, so this should only be used if you don’t mind a slight almond flavor in your cheesecake. “Regular” dairy cream cheese can work in a pinch if you don’t have dairy-free.

If you don’t want tofu in your cheesecake, you can swap it for 8 more ounces of dairy-free cream cheese and 3/4 cup of thick Greek-style yogurt. You can also try replacing the tofu with 8 ounces of sour cream and 8 more ounces of cream cheese.

FAQ for Gluten-Free, Dairy-Free Cheesecake

While making this gluten-free, dairy-free cheesecake shouldn’t be any harder than making “ordinary,” dairy-based cheesecake, we do sometimes get questions! I try to answer the most common questions here.

If you have any questions, feel free to ask in the comments section, and we’ll do our best to answer them.

Why did my dairy-free cheesecake crack on top?

Cheesecake can crack on top if it’s overbaked or cooled too quickly. Overmixing the filling can also cause it to crack when baked because mixing it for too long adds too much air. (I know it sounds weird to talk about adding too much air when baking, but that is actually true for cheesecake filling!)

Bake just until the center still has a slight jiggle, then let it cool gradually in the oven with the door slightly open before moving it to a cooling rack. That slow cooling helps prevent sudden temperature changes that can cause cracks.

Why is my cheesecake too soft?

Underbaking is the number one reason for a cheesecake that is too soft. You want it to be firm around the edges with a slight jiggle in the middle when it is done baking.

The cheesecake may also need to chill for a while if you’re sure you baked it long enough. Chilling it overnight before slicing can give it time to finish setting.

Why is my cheesecake filling lumpy instead of smooth?

Like many baked items, cheesecake requires a fine balance between overmixing and undermixing. Lumps usually happen when the dairy-free cream cheese or silken tofu is not fully blended, or when the ingredients are too cold. Let the cream cheese come to room temperature and blend the filling until completely smooth before adding it to the crust. Scraping down the sides of the bowl helps make sure everything mixes evenly.

Why did my graham cracker crust fall apart?

A crumbly crust usually means it wasn’t pressed firmly enough into the pan or didn’t have enough melted coconut oil to hold together. Make sure the crumbs are evenly coated and press the crust tightly into the bottom and slightly up the sides of the springform pan. Baking the crust before adding the filling also helps it stay firm.

How is this cheesecake made dairy-free?

Cheesecake being loaded with dairy is pretty normal, right? Fortunately, there are tasty alternatives to traditional dairy cream cheese! This recipe uses a combination of dairy-free cream cheese and silken tofu. Dairy-free cream cheese can be found in most grocery stores.

Can I substitute real cream cheese or use sour cream instead of tofu to make it a traditional gluten-free cheesecake?

Dairy-based cream cheese can work. However, it will no longer be dairy-free.

Sour cream can also work as a substitute for tofu. However, using pure sour cream can lead to possible issues with the finished cheesecake, like a weaker center, softer cheesecake, and less clean slices.

Using sour cream will also add a tangier flavor to the cheesecake. Due to these possible outcomes, using equal parts sour cream and additional cream cheese to replace the tofu is recommended.

What kind of graham crackers work the best for the cheesecake crust?

I think premade gluten-free graham cracker crumbs are quite convenient for a recipe like this. Pamela’s Products gluten-free honey graham crackers also work well when run through the food processor to get the right consistency for this crust.

Also, you could try making your own gluten-free graham crackers. It’s super easy!

What toppings are good on this cheesecake?

A rich, creamy cheesecake deserves the best toppings. While cherry pie filling is my favorite, lemon pie filling, fresh berries, fruit compotes, chocolate ganache, nut slivers, and hot fudge syrup are popular options too.

Can I make it ahead of time?

Absolutely! In fact, I like to make it the day before and just leave it in the refrigerator until I’m ready to slice and serve it.

The beauty of cheesecake is that it stores extremely well. The most convenient way to store cheesecake is to freeze it and take pieces out as needed.

Once it’s completely cooled, remove the springform side and carefully slice it into pieces while keeping it on the springform pan bottom. Then wrap the entire cheesecake, springform pan bottom and all, with plastic wrap. Place it in the freezer. 

Tip: Slicing the cheesecake before freezing makes serving MUCH easier. Otherwise, you have a whole frozen cheesecake to thaw, which takes much longer than individual slices. Freezing individual slices also makes it much easier to thaw only as many as you need.

How easy is it to double or triple the recipe?

It’s so easy to double or triple the recipe that I’ll often do this when I’m taking the cheesecake to a potluck or entertaining a large crowd. It’ll go fast!

Baked This Cheesecake? Tell Me Everything

If you tried this gluten-free, dairy-free cheesecake, leave a comment below and let me know how it turned out. I’d love to hear what toppings you used or answer any questions you have.