If you have ever tried a gluten free dairy free cheesecake recipe and ended up with something that tasted like sweetened tofu, this one is for you. We tested this nine times to nail the texture. The trick is full-fat coconut cream that has been chilled for 24 hours, plus a mix of cashews and dairy-free cream cheese for the body.

Hey folks — this recipe holds its shape, slices cleanly, and the crust is the star. We use almond flour and dates instead of graham crackers, which keeps it gluten-free without that grainy gluten-free-flour aftertaste.

Tips before you start

• Soak your cashews for at least 4 hours, or boil them for 15 minutes if you forgot
• Use a springform pan, not a regular cake pan
• The cake needs at least 6 hours in the fridge (overnight is better)

Ingredients

For the crust:

• 1.5 cups almond flour
• 1/2 cup pitted Medjool dates
• 3 tablespoons coconut oil, melted
• 1/4 teaspoon sea salt

For the filling:

• 2 cups raw cashews, soaked
• 1 can (13.5 oz) full-fat coconut cream, chilled overnight
• 8 oz dairy-free cream cheese (we use Kite Hill)
• 1/2 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 tablespoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

1. Make the crust. Pulse the almond flour, dates, melted coconut oil, and salt in a food processor until the mixture sticks together when pressed.
2. Press into pan. Press the crust firmly into a 9-inch springform pan, going about 1 inch up the sides. Refrigerate while you make the filling.
3. Blend the filling. In a high-speed blender, combine the soaked cashews, the solid white part of the coconut cream (not the liquid), dairy-free cream cheese, maple syrup, lemon juice, vanilla, and salt. Blend on high for 2-3 minutes until completely smooth.
4. Pour and chill. Pour the filling onto the crust, smooth the top, and refrigerate for at least 6 hours, ideally overnight.
5. Serve. Run a thin knife around the edge before releasing the springform. Slice with a hot, dry knife for clean cuts.

Pro tip: If your filling tastes too lemony, add another tablespoon of maple syrup. If it tastes flat, add a pinch more salt — not more sugar.

Frequently asked questions

Can I freeze this cheesecake? Yes. Wrap individual slices in parchment, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.

How long does it keep in the fridge? 5 days in an airtight container. The crust softens slightly after day 3 but the flavor stays good.

What can I serve with this? Fresh raspberries, a drizzle of warmed maple syrup, or a coconut whipped cream all work beautifully.

Can I substitute the cashews? Soaked sunflower seeds work as a nut-free option but the texture is slightly less creamy. Avoid almonds — they will not blend smooth enough.

How do I know when the cheesecake is set? The center should be firm to a gentle press, not jiggly. If it still wobbles after 6 hours, give it 2-3 more hours in the fridge.

Final thoughts

This is the gluten-free dairy-free cheesecake recipe we make when we have guests who don’t know they’re eating “free from” — and they always ask for the recipe before they leave. Save this to your Pinterest board for the next time someone brings up dietary restrictions and you want to be the hero who shows up with a real dessert.

Happy cooking, folks.