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Dairy free gluten free cheesecake with berry topping

Dairy Free Gluten Free Cheesecake with Berry Topping

sam
This rich, creamy cheesecake is both dairy free and gluten-free made with a nutty crust, silky cashew based filling, and a vibrant berry compote. Perfect for anyone with dietary sensitivities or simply seeking a cleaner indulgence.
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Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 345 kcal

Equipment

  • 8-inch springform pan
  • high-speed blender or food processor
  • mixing bowl
  • rubber spatula
  • small saucepan

Ingredients
  

  • 1 1/2 cups gluten-free graham cracker crumbs or almond flour
  • 1/4 cup melted coconut oil
  • 2 cups raw cashews (soaked for 4–6 hours and drained)
  • 1 cup full-fat canned coconut milk
  • 1/3 cup maple syrup (or to taste)
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups mixed berries (fresh or frozen)
  • 1 tbsp maple syrup or honey (for topping)
  • 1 tsp lemon juice (for topping)

Instructions
 

  • Prepare the crust: In a bowl, mix gluten-free graham cracker crumbs or almond flour with melted coconut oil. Press firmly into the base of an 8-inch springform pan. Freeze while you make the filling.
  • Blend the filling: Combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, and sea salt in a blender. Blend until completely smooth and creamy.
  • Assemble: Pour the blended filling over the chilled crust and smooth the top with a spatula.
  • Chill: Refrigerate for at least 4 hours or overnight until firm.
  • Prepare berry topping: In a small saucepan, heat mixed berries with maple syrup and lemon juice over medium heat until berries break down and sauce thickens. Let cool completely.
  • Top and serve: Spoon the berry compote over the chilled cheesecake before serving. Slice and enjoy!

Notes

For best results, chill overnight. Customize with seasonal fruits or a swirl of dairy free chocolate. Store leftovers in the fridge for up to 4 days. For a firmer filling, add 1–2 tablespoons melted coconut oil before blending.

Nutrition

Calories: 345kcalCarbohydrates: 27gProtein: 7gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 6gSodium: 85mgPotassium: 310mgFiber: 3gSugar: 12gVitamin A: 20IUVitamin C: 6mgCalcium: 45mgIron: 2mg
Keyword berry topping, cashew cheesecake, dairy free cheesecake, gluten-free dessert, vegan cheesecake
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