Decadent Dairy-Free No Bake Cherry Cheesecake: Easy, Allergy-Friendly & Gluten-Free Option

Why This Dairy-Free No Bake Cheesecake Will Be Your New Favorite

This recipe holds a special place in my heart, rooted in cherished family traditions. My beloved Grandma Egbert was legendary for her cherry cheesecake. While the exact origin of her recipe remains a mystery, for over three decades, no family gathering – especially Thanksgiving – was complete without her bringing this beloved pie. It was a staple, synonymous with celebration and comfort.

When my son was diagnosed with severe gluten and dairy allergies, I worried that this cherished legacy would end. The thought of him never experiencing the simple joy of a fork gliding through that soft, creamy center, scooping up a mouthful of delicious graham cracker crust, was truly disheartening. I was determined to find a way to adapt this classic so he could share in the family tradition.

Thankfully, the world of dairy-free alternatives has advanced dramatically! Through careful experimentation and a few smart substitutions, I’ve managed to create a version that is so incredibly close to the original, I honestly can’t tell the difference. Both versions satisfy my cravings completely, making this a true win for allergy-friendly baking. This easy-to-make dessert, requiring only a few key ingredients, delivers all the goodness and nostalgic flavor of a classic Philadelphia Cream Cheese no-bake cheesecake, but without any milk or dairy products. It feels like a culinary miracle!

While this recipe doesn’t replicate the dense texture of a *baked* cheesecake exactly, I actually prefer it. It’s significantly lighter and less heavy, thanks to the absence of eggs and the use of whipped plant-based cream. It still retains that delightful cream cheese tang but feels refreshingly airy, and best of all, it takes a mere fraction of the time and effort compared to its baked counterparts. Perfect for busy holidays or last-minute dessert cravings!

Crafting a Truly Dairy-Free Cheesecake: Key Ingredients

Achieving that authentic cheesecake taste and texture without dairy relies on selecting high-quality plant-based alternatives. Please note, none of these products are sponsored; I simply share what works best for this recipe. While I’d typically link to them on Amazon for convenience, refrigerated items aren’t usually sold there. I consistently find all my essential dairy-free ingredients at my local Walmart in the dairy alternatives section.

The foundation of our creamy filling is dairy-free cream cheese. I’ve successfully tested this recipe with both **Violife cream cheese** and **Daiya Original Cream Cheese**, now formulated with their Oat Cream Blend. Both brands perform wonderfully. The Violife comes in a 6 oz carton, which you’ll use entirely. For Daiya, which is typically sold in larger containers, you’ll need 6 oz. I usually cut mine into four equal quadrants and use three of them, but you can eyeball it or use a kitchen scale for precision.

Another critical component is a high-quality dairy-free heavy cream that can whip to stiff peaks, just like its dairy counterpart. My top recommendation is **Country Crock’s Plant Cream**. Its consistency and whipping ability are exceptional. I imagine Silk’s Heavy Whipping Cream would also work beautifully, though it’s not readily available at my local store. If you try it, please let me know your results!

Finally, you’ll need a reliable dairy-free butter for the crust, especially if you opt for a homemade one. You can use any brand of dairy-free butter you prefer; I personally use **Country Crock Plant Butter with Olive Oil**. Always remember to meticulously read the labels of *all* your ingredients to ensure they are safe for your specific dietary needs, as product formulations can change without notice.

Making It Gluten-Free: A Simple Switch

Absolutely, you can easily make this decadent dessert completely gluten-free! As my son has a wheat allergy, I consistently use an entire package (which typically contains three sleeves) of Schar Honeygrams for the crust. I combine these crushed graham crackers with dairy-free butter and press the mixture firmly into a pie plate. Baking it according to the directions provided transforms it into a perfectly golden, sturdy, and delicious gluten-free graham cracker crust. Voila! A truly gluten-free and dairy-free masterpiece.

The rest of the cheesecake filling ingredients are naturally gluten-free. However, as a crucial reminder for anyone managing allergies, always read every single label of each ingredient you use. Brands can sometimes alter their formulas or manufacturing processes, leading to unexpected gluten inclusion. I cannot vouch for all brands, so diligent label-checking is key to ensuring your dessert remains entirely safe.

Perfect Occasions for This No Bake Cheesecake

Honestly, any time you desire an impressive yet effortless dessert is a good time to whip out this showstopper! Its vibrant color and delightful flavor make it particularly fitting for special occasions and holidays. Imagine serving this at Thanksgiving, bringing a festive touch to your dessert spread. It’s also a fantastic choice for National Pie Day (March 14th), celebrating a love for all things pie. Furthermore, its brilliant red topping makes it a perfect, patriotic addition to your 4th of July or Memorial Day barbecues and gatherings. Its versatility means it’s equally at home at a casual potluck or as a special treat for a quiet evening.

Exploring Different Fruit Toppings

While classic cherry pie filling creates a truly stunning and delicious cheesecake, this recipe’s versatile base welcomes a variety of fruit toppings. Don’t hesitate to get creative! A blueberry topping would add a delightful burst of sweetness and a beautiful purple hue. A mixed berry medley – combining strawberries, raspberries, and blueberries – offers a complex flavor profile and vibrant presentation. Consider apple or peach fillings for a warmer, more autumnal twist, perhaps with a sprinkle of cinnamon. The creamy, dairy-free filling and sturdy crust provide the perfect canvas for almost any fruit you can imagine. This base is so good, it could even be used for a unique fruit “cookie pizza” style dessert!

Can This Cheesecake Be Made Ahead?

Absolutely, this no-bake cheesecake is an ideal dessert for making ahead, which is a huge convenience, especially during busy holiday seasons or when entertaining. Once assembled, it needs time to chill to set properly, making it perfect for preparing the day before your event. This cheesecake remains delicious and maintains its excellent texture for up to three days when stored properly in the refrigerator. This also means any delightful leftovers can be enjoyed for a few days post-celebration! Always ensure it is kept refrigerated and well-covered to preserve its freshness and prevent any absorption of other refrigerator odors.

Do I Need a Springform Pan for This Recipe?

While springform pans are commonly associated with baked cheesecakes, they are not necessary for this no-bake version. In fact, for this particular recipe, I actually recommend using a standard pie plate. The filling and fruit topping can be quite substantial, and a traditional pie plate offers excellent support. Attempting to remove the sides of a springform pan, especially with a no-bake crust, can sometimes lead to cracking or crumbling of the crust and sides, which we want to avoid. A pie plate allows for easy scooping and serving without any structural worries.

Can I Use a Store-Bought Crust?

Yes, absolutely! The recipe is actually designed with a store-bought graham cracker crust in mind, making the preparation even quicker and easier. You can certainly substitute it with a gluten-free store-bought crust if needed, or even a homemade crust if you prefer a custom touch. The choice is yours! A significant advantage of using a store-bought crust is that they often come with a convenient plastic dome cover. This cover sits higher than typical plastic wrap would, preventing it from sticking to the luscious cherry topping while the cheesecake chills in the refrigerator, keeping your beautiful dessert perfectly intact.

Creative Ways to Serve This Dessert

Beyond a traditional pie, this versatile cheesecake filling and crust can be adapted for adorable individual servings. Imagine it prepared in mini crusts for personal cheesecakes, perfect for parties or portion control. It would also be delightful layered in elegant parfait cups, creating a beautiful visual dessert with distinct layers of crust, creamy filling, and fruit topping. While I haven’t personally made it this way, experimenting with these variations is encouraged! You could easily adjust the amounts; I would estimate the filling could yield at least 8 individual servings, if not more, depending on the size of your chosen serving vessels.

Homemade Crust: Is a Food Processor Essential?

If you opt to make a homemade graham cracker crust, whether it’s gluten-free or a regular version, you absolutely do not need a food processor. While a food processor, as might be shown in a video demonstration, can certainly make quick work of crushing graham crackers, it’s not a mandatory tool. A simple, effective alternative is to place your graham crackers in a sturdy zip-top bag and crush them thoroughly with a rolling pin until they form fine crumbs. This method works perfectly well! For those living in areas where safe, allergen-friendly graham crackers are hard to find, you can always go the extra mile and use my homemade gluten-free graham cracker recipe to ensure your crust is entirely safe and delicious.

Essential Ingredients for Your Dairy-Free Cheesecake

Gathering these simple ingredients is the first step to creating your spectacular dairy-free dessert:

• Premade graham cracker crust (At the time of publishing, both Walmart’s Great Value brand and Keebler’s did not list dairy ingredients, only wheat and soy. Always double-check labels!)
• 1 carton of Country Crock’s Plant Cream
• 1 container of dairy-free cream cheese (either Violife or Daiya, softened)
• Powdered sugar
• Vanilla extract
• 1 can cherry pie filling

Tools You’ll Need

These basic kitchen tools will make the preparation process smooth and efficient:

• 2 large mixing bowls
• Spatula
• Measuring cups and spoons
• Pie plate (only if making a homemade crust)
• Stand mixer with a whisk attachment, or handheld electric beaters
• Can opener

Pro Tips for No-Bake Cheesecake Success

Achieving the perfect creamy texture and stiff peaks for your dairy-free no-bake cheesecake is all about preparation. Follow these expert tips for guaranteed success:

• Soften Your Cream Cheese: Always remember to set your dairy-free cream cheese on the counter for at least 30 minutes before you plan to mix it. If the cream cheese is too cold or hard, it will result in a lumpy mixture with small chunks, no matter how much you beat it. Softened cream cheese ensures a silky-smooth, completely incorporated filling. If you accidentally forget this step and find chunks, don’t worry! Simply leave the mixture out on the counter for a bit longer, then try beating it again until it’s perfectly smooth.
• Chill Your Whipping Cream & Tools: For dairy-free heavy cream to whip up to beautiful, stiff peaks, cold is key! Place your mixing bowl (the one for the cream), your beaters or whisk attachment, and the carton of dairy-free heavy whipping cream in the freezer for a full 30 minutes before you begin beating. This crucial step significantly aids in achieving the desired light, airy, and stable whipped cream texture.
• Electric Mixing is Essential: This is not a recipe that can be successfully mixed by hand. To fully incorporate the ingredients and achieve the necessary stiff peaks for the plant cream, you absolutely must use an electric mixer. Either a stand mixer with a whisk attachment or a powerful set of handheld electric beaters will do the job perfectly, ensuring your cheesecake filling is light, fluffy, and well-combined.

Watch the Recipe in Action! (Video Available)

I understand how incredibly helpful it can be to see a recipe in motion, especially when techniques like whipping cream to stiff peaks are involved. That’s why I’ve created a comprehensive video tutorial for this Dairy-Free No Bake Cherry Cheesecake. The video should auto-populate on this page, or you might find it embedded at the bottom of the recipe card. If for any reason it doesn’t appear, you can always head over to my Youtube Channel to watch the full tutorial (and please consider subscribing for more allergy-friendly recipes!).

Discover More Dairy-Free Pie Delights

Yes, I have an extensive collection of dairy-free pies and desserts on my site! Every single recipe featured on my website is not only dairy-free but also gluten-free. If your dietary needs don’t require gluten-free options, you can easily swap back in regular flour, pasta, or graham crackers as appropriate for other recipes. If you loved this cheesecake, you’ll surely enjoy exploring my other delicious pie creations. You might particularly love my triple chocolate pie, a rich and indulgent treat. For fruit lovers, check out my peach pie or the festive no bake strawberry jello pie. During the holidays, don’t miss the refreshing peppermint pie, the comforting pumpkin mousse pie, or the unique no nut pecan pie (also known as Black Bottom Oatmeal Pie). And of course, a classic favorite, my pumpkin crumble pie. There’s a dairy-free pie for every taste and occasion!

Dairy-Free No Bake Cherry Cheesecake (Gluten-free option too!) + VIDEO

Yield:
1 pie, 8 slices

Prep Time:
10 minutes

Cook Time:
10 minutes

Additional Time:
30 minutes

Total Time:
50 minutes

Such a gorgeous dessert that is rich and decadent. The filling is so thick and creamy you would NEVER guess it’s dairy free. It tastes spot on for no bake cheesecake, no odd taste for it being a substitution. Top it with cherries or blueberries for a gorgeous treat. This dessert is also free of: egg, peanut, tree nut, fish, shellfish and sesame. It also has notes to make it gluten-free as well!

Ingredients

• 1 premade graham cracker crust (both Keebler and Great Value do not have dairy ingredients) **see below for gluten-free directions

FILLING:

• 1 can cherry pie filling
• 6 oz. dairy-free cream cheese softened (either Daiya or Violife)
• 3/4 cup powder sugar
• 1 cup Country Crock Plant Cream
• 1 tsp. vanilla extract

Instructions

1. Place your bowl, whisk (if you’re using a stand mixer) or beaters (if you’re using handheld eletric beaters) and the carton of dairy-free whipping cream in the freezer 30 minutes prior.

2. Set your dairy-free cream cheese on the counter for 30 minutes prior.

3. After 30 minutes, place your softened cream cheese and powdered sugar in a large mixing bowl. Beat with electric beaters (slowly at first so the powdered sugar doesn’t fly everywhere) until it’s smooth and creamy. Set aside in the fridge.

4. Take out the bowl, beaters/whisk from the freezer and measure out 1 cup. Add in your vanilla. Beat on high until stiff peaks form.

5. Add in your cream cheese/powdered sugar mixture and beat until everything is incorporated. Be sure to scrape the bottom and sides of the bowl to ensure everything is mixed.

6. Gently spread the mixture on top of the store bought crust.

7. Gently pour the cherries (or other fruit) topping on top and spread to cover the top.

8. You can eat immediately, or refrigerate until ready to serve. Keeps for three days, covered.

***DIRECTIONS FOR A HOMEMADE GLUTEN-FREE CRUST

1. After step 1 and 2, preheat your oven to 350 degrees F (note if you make a homemade crust this will no longer be no bake–but the filling will still be “no bake”).

2. Take a box of Schar honeygrams and crush them to a fine sand (either by smashing with a rolling pin in a bag, or using a food processor). Melt 1/3 cup dairy-free butter. Mix the two together.

3. Press the wet honeygrams mixture into a pie plate to form the crust.

4. Bake for ten minutes.

5. Remove from the oven and cool completely before finishing the regular steps above (3-8), as a warm crust would melt the filling. You can place the crust in your fridge to hurry the cooling process along.

Notes

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.