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No-Bake Dairy-Free Strawberry cheesecake

No-Bake Dairy-Free Strawberry Cheesecake (Gluten-Free)

This creamy and flavorful no-bake dairy-free strawberry cheesecake is pure perfection. Its smooth texture and crumbly gluten-free graham cracker crust will knock your socks off. If you're looking for the best dairy-free cheesecake you've come to the right place. My no-bake cheesecake is both dairy AND gluten-free. The cheesecake filling is made with vegan cream cheese and the crust is made with gluten, soy, nut, and dairy-free graham crackers. Wow, your friends and family with this delicious no-bake cheesecake tonight! 
5 from 13 votes
Prep Time 25 mins
Cook Time 4 hrs
Course Dessert
Servings 6 servings


Dairy-Free Cheesecake Filling

  • 8 oz Vegan Cream Cheese
  • 2 tbs Freshly Squeezed Lemon Juice
  • 1 can Coconut Condensed Milk (Strawberry) 195ml (210 g)
  • 1 tbsp Vanilla Extract

Gluten-Free Graham Cracker Crust

  • 1 Box Gluten-Free Graham Crackers
  • 1/2 cup Vegan Butter softened and cut into chunks

Strawberry Compote

  • 1/2 lb Fresh Strawberries washed and cut in half
  • 1/4 cup water
  • 1 pinch salt Optional
  • 1/4 cup Fresh squezzed lemon juice
  • 3 tbsp Honey


Dairy-Free Cheesecake Filling

  • In a large mixing bowl combine vegan cream cheese, lemon juice, condensed coconut milk, and vanilla extract. Mix with hand or bowl mixer until smooth.

Gluten-Free Graham Cracker Crust

  • In the bowl of a mini-chopper or food processor add 1 package of graham crackers.

Strawberry Compote

  • In a small saucepan combine strawberries, honey, lemon juice, water, and salt.
  • Bring mixture to a boil.
  • Reduce heat and cover. Allow mixture to simmer for 10-15 minutes until slightly thick. Remove from heat and set aside.
  • Pulverize crackers until you have fine (sand-like) crumbs.
  • Add vegan butter to the mixture a few chunks at a time until a flaky, slightly-crumbly dough is formed.

Assembling your Dairy-Free Cheesecake

  • Pat the graham cracker crust into the bottom of a 6x9 inch pan and slightly up the sides to create a 1/4 inch thick crust.
  • Pour cheesecake mixture over the crust smoothing it out. Pour strawberry compote on top.
  • Tightly wrap with saran wrap (or fitted lid) and refrigerate for 4 hours (or overnight).


Dairy-Free Cheesecake Filling. I highly suggest you locate the Dairy and Soy-free cream cheese from Daiya. It really adds a creamy consistency to your cheesecake.
Plant-Based Butter. This specific recipe contains MELT. It adds that Erich, buttery flavor to your gluten-free graham cracker crust.
Gluten-Free Graham Crackers.  These graham crackers make for the perfect crumbly crust. You won't be able to tell that these crackers are gluten, soy, nut, and dairy-free.
Sweetened Condensed Coconut Milk.  We always have this stuff on hand. We put sweetened condensed coconut milk in our coffee, on our baked goods, and now, our cheesecake. I've also added it as a base to several of my no-churn ice creams.
Allowing your cheesecake to set and measuring your lemon juice are the two key points when making your cheesecake. Not allowing your cheesecake to set for at least four hours (I recommend overnight) will leave your cheesecake loose and runny. Additionally, being heavy-handed with your lemon juice will detract from the flavor of the cheesecake and make it a bit too sour.
I used a 6x9 baking dish for this recipe. Lightly grease your glass dish to ensure graham cracker crust doesn't stick! This recipe will also work in a standard pie dish.
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