top of page

The Best Dairy Free Gluten Free Cheesecake

Serving size: 8

Prep Time: 30 minutes

Cook time: 2 hours

FREE OF: gluten, dairy, tomato, coconut, seeds, fish, soy, cauliflower, nut option (see "story")



  • 1 1/2 cup crushed gluten free gram crackers (we used Narns)

  • 1 Tsp ground cinnamon

  • 6 Tbsp melted butter alternative (we use Melt)


Turn oven on 350

Put gram crackers and cinnamon in food processor (or put in ziplock and smash till finely ground)

Mix with melted butter

Grease 9inch spring form pan

Pour into pan and press until the mixture is spread evenly (chef used his hands)

Bake till golden brown (approximately 10 minutes)

Take out of oven

Let cool for 20 minutes


Cheesecake Filling


  • 1 cup sugar

  • 3 8oz package of cream cheese (we love Kitehill)

  • 4 large eggs at room temperature

  • 2 Tsp vanilla

  • 1/2 cup macadamia milk


Reduce oven to 325

Put cream cheese in stand mixer (or use hand mixer)

Mix in stand mixer for 10 seconds on low

Increase speed to medium

Add sugar slowly

Scrape sides

Add eggs 2 at a time

Scrape again

Add vanilla and salt

Blend on low

Slowly add macadamia milk

Blend on medium until well combined

Scrape bowl to make sure all is mixed

Once crust is cool put filling in crust

Wrap pan in foil

Put in roasting pan and carefully add water till halfway up the pan

Bake for 55-60 minutes

Turn oven off

Crack open the oven with a wooden spoon and leave it there for 1 hour

Remove from roasting pan and foil and put on a wire rack at room temperature for 2 hours

Refrigerate for at least 5 hours but best at 24 hours


Blueberry Compote


2 cups blueberries

1 cup water

1 Tbsp. lemon

1 Tbsp. corn starch

1 Tbsp. water

1/2 cup sugar

1/2 Tsp. vanilla


Put the blueberries, sugar, lemon juice, and cup of water into a small sauce pan and turn on high

Once the mix begins to boil add vanilla

Mix cornstarch with 1 Tbsp water

Add to boiling mixture

Let simmer till it reaches your desired consistency


Story behind the recipe:

One of Chefs favorite desserts is... Cheesecake. Allergy Girl had searched for a good dairy free gluten free cheesecake and couldn't find one that was also coconut free, and the idea of making one seemed overwhelming especially because all the recipes she found required usually tofu and/or required her to make her own nut milks and weird mixtures in a food processor (which she did not own). The first dessert Chef made for Allergy Girl was a cheesecake and it was a heavenly experience, however she still had some guilt and unresolved feelings about the fact that he made it with soy (something she tries really hard to avoid due to her struggle with hormonal imbalances).

She felt guilty asking him to try to make it without soy since he had already spoiled her with this wonderful gift of a cheesecake she could have for the first time in several years. When we decided to make this blog we wanted to keep away from common allergies as much as possible and she requested that they at least try, and Chef was up for the challenge. The idea was daunting to him at first, but he did research and Allergy Girl had just learned about the possibilities of macadamia milk and suggested it as an ingredient. He used that and all these other ingredients to create what we believe tastes like the real thing. It is creamy and light and filled with sweet cheesey flavor.

Now for her to say it tastes like the real deal is whatever, right? But this true cheesecake loving man with no food allergies swears it tastes like the real thing and was amazed even with himself at how perfect this cheesecake came out. Don't believe us? Try it for yourself. Thank us later in the comments. ;)

55 views0 comments

Recent Posts

See All


bottom of page