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No-Bake Chocolate Chip Cheesecake (gluten-free, dairy-free, egg-free, vegan)

August 22, 2016 By Johnna 20 Comments

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No-Bake Chocolate Chip Cheesecake (gluten-free, dairy-free, egg-free, vegan) | In Johnna's Kitchen

A few tips on making this cheesecake:

Use vanilla bean paste. While regular vanilla extract will work, a rich vanilla flavor best gained by using vanilla bean paste elevates this decadent dessert. Plus you’ll get the pretty little flecks of vanilla bean in your cheesecake!

For the chocolate sandwich cookie crust, I used Glutino’s cookies. Please read labels carefully if you have dietary concerns beyond gluten. All of the gluten-free sandwich cookies I could find had a voluntary “may contain” statement regarding eggs or dairy. Glutino may contain egg and milk,  Kinnikinnick K-Toos may contain egg, and Trader Joe’s gluten-free Joe Joe’s may contain milk. You know your dietary needs best and should choose cookies for the crust based on that. Or you could make your own at home.

I’ve used Enjoy Life’s mini chocolate chips in both the filling and the ganache. Mini chips are the right size for the filling. For the ganache, I find mini chips melt in less time and more evenly than larger chips or chunks.

No Bake Chocolate Chip Cheesecake (gluten-free, dairy-free, egg-free, vegan) | In Johnna's Kitchen
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No-Bake Chocolate Chip Cheesecake (gluten-free, dairy-free, egg-free, vegan)

Author Johnna

Ingredients

For the Crust:

  • 1 package (10.5 ounces) gluten free chocolate sandwich cookies (I used Glutino, which has a "may contain milk and egg" statement, Kinnikinnick has a "may contain eggs" statement, Trader Joe's has a "may contain milk" statement. Find one that works for your particular dietary needs.)
  • 3 Tablespoons coconut oil , liquified

For the Filling:

  • 1 3/4 cup raw cashews
  • 1/2 cup coconut oil , liquified
  • 1/3 cup plus 1 Tablespoon maple syrup
  • 1/4 cup water
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon sea salt
  • 1/2 cup mini chocolate chips (I use Enjoy Life minis)

For the Ganache:

  • 3/4 cup chocolate chips (I find mini chips melt better, such as Enjoy Life)
  • 3 Tablespoons dairy-free milk (I use this hemp milk)

Instructions

  1. The night before making the cheesecake, soak the cashews in enough water to completely cover them. You can get away with soaking for only 3 to 4 hours, but I find it makes the creamiest filling if you soak them overnight.

For the Crust:

  1. You will need an 8" Springform pan.
  2. Place cookies and liquified coconut oil in food processor fitted with "S" blade. Pulse until cookieshave reached the consistency of large crumbs.
  3. Press into the bottom of the Springform pan and place in the freezer to firm up the crust while you are making the filling.

For the Filling:

  1. Drain and rinse cashews. Place all filling ingredients EXCEPT chocolate chips into the food processor. Process until mixture is very smooth. This takes a minimum of 5 minutes in my food processor.
  2. Once filling is smooth, add in chocolate chips by hand-stirring then pour over the top of the chilled crust. Return to the freezer to set. Allow to set for a minimum of two hours before pouring ganache over the top.

For the Ganache:

  1. In a microwave-safe bowl, add chocolate chips and dairy-free milk. Microwave for one minute and then stir, stir, stir. This is enough time in my microwave for the chips to be melted. If it is not enough time in yours, microwave in 30-second increments until chocolate is melted.
  2. Allow ganache to cool just a bit before pouring over the set cheesecake filling. Pour the entire bowl of ganache over the top and gently spread over the top. Return to the freezer to set.
  3. This cheesecake needs to be kept refrigerated until serving. Slice into as many servings as you would like. I slice this one into a minimum of 10 servings, as it is quite decadent.
  4. Enjoy!
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Filed Under: 52 Sweets, In the Kitchen Tagged With: cashews, cheesecake, dairy-free, dessert, egg-free, gluten-free, no-bake, raw, sweets, vegan

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Comments

  1. Shirley @ gluten free easily (gfe) says

    August 22, 2016 at 11:58 AM

    Absolutely scrumptious! Now I know what I have been saving my raw cashews for! ๐Ÿ˜‰

    Shirley

    Reply
    • Johnna says

      August 24, 2016 at 4:44 PM

      Yay! I had someone purchased two pounds of raw cashew pieces, which haven’t worked well for anything I usually make. They were perfect for making cheesecake though.

      Reply
  2. Christie says

    August 23, 2016 at 9:38 AM

    Raw cashews in a dessert! I never would have thought, great recipe!

    Reply
    • Johnna says

      August 24, 2016 at 4:43 PM

      The first time I have “raw” cheesecake at the Chicago Diner, I thought the server was kidding when he said the filling was made with cashews. It’s incredibly creamy! I like it better than a traditional dairy filling now. ๐Ÿ™‚

      Reply
  3. Megan @ MegUnprocessed says

    August 23, 2016 at 12:11 PM

    This is perfect looking no bake chocolate treats!

    Reply
    • Johnna says

      August 24, 2016 at 4:43 PM

      Thanks!

      Reply
  4. Wendy Hammond says

    August 24, 2016 at 12:33 PM

    super cute!

    Reply
    • Johnna says

      August 24, 2016 at 4:42 PM

      Thank you!

      Reply
  5. Liz says

    August 24, 2016 at 6:05 PM

    You’d never guess this gorgeous cheesecake had no cheese!! Brava!

    Reply
  6. Heather says

    August 24, 2016 at 7:25 PM

    What a great recipe! Love that it has cashews!

    Reply
  7. Sheryll Ziemer says

    August 24, 2016 at 8:28 PM

    Great instructions!!! Waiting for the ganache to cool, and we will try it!

    Reply
  8. Sheryll Ziemer says

    August 24, 2016 at 9:11 PM

    LOVED IT. The hubby loved it too! So easy! I’m making this for company soon! Thanks so much!

    Reply
    • Johnna says

      August 29, 2016 at 3:44 PM

      Yay! I’m so glad you enjoyed it!

      Reply
  9. Samantha | My Kitchen Love says

    August 25, 2016 at 12:11 PM

    Looks delicious!

    Reply
    • Johnna says

      August 29, 2016 at 3:44 PM

      Thank you!

      Reply
  10. Diane Williams says

    August 25, 2016 at 12:58 PM

    Such a yummy summer dessert! Looks so good!

    Reply
    • Johnna says

      August 29, 2016 at 3:43 PM

      Thank you!

      Reply
  11. Lori Vachon says

    August 26, 2016 at 12:09 PM

    I’ve never passed up a cheesecake, especially with ganache!!!!

    Reply
    • Johnna says

      August 29, 2016 at 3:43 PM

      One would be silly to, right? ๐Ÿ˜‰

      Reply

Trackbacks

  1. Dairy-Free Dulce de Leche, Only One Ingredient! - In Johnna's Kitchen says:
    November 28, 2022 at 6:51 PM

    […] Drizzle on top of dairy-free cheesecake […]

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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