This No-bake Paleo Cheesecake is gluten-free, dairy-free, nut-free, egg-free, and EASY. I mean, could it get any better than that?! Cheesecake is one of my top favorite desserts of all time. But when I took out gluten and dairy, I couldn’t enjoy it as often. This brought it back, and I couldn’t be happier! My boys didn’t think they liked cheesecake, as the name to them sounds off-putting (a cake make of cheese?!!). But this recipe converted them!
This dessert not only is super allergen-friendly, it is also no-bake and easy to make. Only 20 minutes of hands-on prep time! This is a beautiful dessert that is wonderful for a special event or gathering, without a lot of work.
The Crust for this No-Bake Paleo Cheesecake
I originally made this cheesecake for the Lovebird Cereal recipe contest. If you want this recipe to be 100% paleo, you can use 4 cups of their cereal, crushed into 1.5 cup crumbs, following the rest of the directions as written. I love the ingredients of Lovebird Cereal as well as the owner – so great! Use code WHOLEFOODFOR7 to receive 15% of your purchase on the Lovebird website.
Other paleo crust options: Use Simple Mills Toasted Pecan Cookies (contains nuts) as a store-bought paleo option for the crust crumbs. Or, Siete Foods Mexican Shortbread, (contains nuts) which I can get at my local Target.
Additionally, if you have my cookbook, you can use the homemade Paleo Vanilla Wafers on page 178 for the crust. But, if you just need a gluten-free option, any gluten-free graham cracker or vanilla wafer will work for this recipe!
- Graham cracker or cookie crumbs – See the notes above for various paleo and gluten-free cookie or graham cracker options that can work for this recipe.
- Coconut or Maple Sugar – Coconut sugar is decently easy to find at Walmart or on Amazon. Maple sugar I get on Amazon or Thrive Market and is pricey. For this recipe, there isn’t much of a texture difference, so I would recommend the more affordable coconut sugar but either works great!
- Ghee – Measured after you melt it! Can’t do ghee? Any vegan butter like Miyokos would work in equal amounts.
- Coconut creme – No, canned coconut creme is not the same as canned coconut milk. It’s higher in healthy fats and its ability to get solid. Make sure you are using canned coconut CREME or you will have a sad soupy mess. I prefer this one by Thai Kitchen that I find at Walmart.
- Dairy-free Cream Cheese – My favorite is Violife brand, that is also nut-free. Kitehill is more expensive but also a good option. Both have a good neutral flavor and smooth texture.
- Honey – I can’t recommend a swap here, as the thickness of honey helps it hold together. But if you try one that works, drop it in the comment!
- Powdered Gelatin – You might not know this, but you can usually find unflavored gelatin packets in the Jell-O aisle! There are better sourced gelatin like from Vital Proteins, if you prefer, but the affordable store brand works for us!
- Vanilla – Pure vanilla extract is ideal, and also sometimes it’s dang pricey. Imitation vanilla extract works too!
No-Bake Paleo Cheesecake
- 1 1/2 cups gluten-free or Paleo graham cracker or cookie crumbs see recipe intro for options!
- 1/3 cup coconut or maple sugar or other granulated sugar like monkfruit
- 6 tablespoons melted ghee
- 1 13oz can coconut cream I love Thai Kitchen brand
- 16 ounce package dairy-free cream cheese
- 4 0.25 ounce packages or 3 tablespoons unflavored gelatin
- 1/3 cup honey
- 1 tablespoon vanilla extract
Berry Topping - optional
- 2 cups frozen raspberries or other frozen berry
- 1/3 cup coconut or maple sugar or other granulated sweetener like monkfruit
- 1/4 cup + 1 tablespoon water, divided
- 1 tablespoon tapioca, arrowroot, or potato starch
- 1 1/2 teaspoons vanilla
- FOR THE CRUST: Finely crush graham crackers until you have 1 ½ cups of crumbs. I do this with my food processor. In a medium bowl, combine crushed cereal, coconut sugar, and melted ghee until it is well combined. Spread into the bottom of a springform pan or 9” pie pan (spread the crust up the sides too if using a pie pan), packing down firmly.
- FOR THE FILLING: In a blender or food processor, combine all filling ingredients. Blend until smooth and then pour into the prepared crust. Refrigerate for at least 4 hours until top is set to the touch.
- FOR THE BERRY TOPPING, IF USING: Right after cheesecake goes into the fridge, in a small saucepan combine the frozen raspberries, coconut sugar, and ¼ cup water. Bring to a boil and then simmer until berries are tender, 3-4 minutes. Combine the starch and water to make a slurry in a small bowl and then add to the cooked raspberries. Stir over medium heat for 2-3 minutes until thickened. Sauce will also thicken more as it cools. Add in vanilla and set aside. Let cool for 30 minutes and then add on top of the cheesecake for the rest of the chilling time.
- Serve cold and try not to lick the pan clean! Store leftovers in the fridge for up to 1 week.