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This no-bake paleo cheesecake is naturally gluten-free, dairy-free, nut-free, and egg-free — and surprisingly simple to make. Cheesecake has always been one of my favorite desserts, but removing gluten and dairy meant I rarely enjoyed it. This recipe brings the classic flavor and creamy texture back without the common allergens. My kids even changed their minds about “cheesecake” once they tried it — it’s that convincing.
Beyond being allergen-friendly, this dessert requires no baking and only about 20 minutes of hands-on prep. It’s an elegant dessert for gatherings or special occasions that doesn’t demand a lot of time or fancy equipment.
The Crust for this No-Bake Paleo Cheesecake
The crust can be made in a few different ways depending on your dietary preferences. For a fully paleo option, use a paleo cereal crushed into crumbs. Store-bought paleo cookie options like toasted pecan cookies or shortbread-style gluten-free cookies also work well if nuts are acceptable. If you own a copy of my cookbook, the homemade Paleo Vanilla Wafers make an excellent crust as well. For a simple gluten-free version, any gluten-free graham cracker or vanilla wafer can be substituted.
Ingredients
- Graham cracker or cookie crumbs – See notes above for paleo and gluten-free options for the crust.
- Coconut or maple sugar – Coconut sugar is a budget-friendly option; maple sugar works too but is more expensive. Either provides a pleasant caramel-like flavor.
- Ghee or vegan butter – Measure after melting. If you prefer a vegan option, use a plant-based butter that melts well.
- Canned coconut cream – Use full-fat coconut cream (not regular coconut milk) so the filling sets properly.
- Dairy-free cream cheese – Choose a neutral, creamy dairy-free cream cheese. Brands vary, so pick one with a texture you like.
- Honey – Honey adds both sweetness and body to the filling; it helps the mixture hold together.
- Unflavored gelatin – Use good-quality unflavored gelatin to help the cheesecake set. You can find gelatin in most grocery stores.
- Vanilla extract – Pure vanilla is ideal, but imitation vanilla will work if needed.
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No-Bake Paleo Cheesecake
Autumn, @wholefoodfor7
Pin Recipe
Ingredients
Crust
- 1 1/2 cups gluten-free or paleo graham cracker or cookie crumbs see recipe intro for options
- 1/3 cup coconut sugar or maple sugar or other granulated sweetener
- 6 tablespoons vegan butter or ghee, melted
Filling
- 1 13oz can full-fat unsweetened canned coconut cream
- 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 sugar or maple sugar or other granulated sweetener
- 1/4 cup + 1 tablespoon water divided
- 1 tablespoon arrowroot or potato starch can also use tapioca flour
- 1 1/2 teaspoons vanilla
Instructions
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FOR THE CRUST: Finely crush graham crackers or cookies until you have 1 1/2 cups of crumbs (a food processor works well). Combine the crumbs with coconut sugar and melted ghee or butter in a medium bowl, mixing until evenly moistened. Press the mixture firmly into the bottom of a springform pan or 9″ pie pan, and press some up the sides if using a pie pan.
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FOR THE FILLING: In a blender or food processor, combine the canned coconut cream, dairy-free cream cheese, unflavored gelatin, honey, and vanilla. Blend until completely smooth. Pour the filling over the prepared crust, smoothing the top. Refrigerate for at least 4 hours, or until the top is set to the touch.
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FOR THE BERRY TOPPING (OPTIONAL): Immediately after placing the cheesecake in the fridge, combine frozen raspberries, coconut sugar, and 1/4 cup water in a small saucepan. Bring to a simmer and cook until the berries are soft, about 3–4 minutes. Mix the arrowroot or starch with the remaining 1 tablespoon water to form a slurry, then stir it into the simmering berries. Cook 2–3 more minutes until thickened. Remove from heat, stir in vanilla, and let cool about 30 minutes. Pour the topping over the cheesecake, then chill until fully set.
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To serve, slice and enjoy chilled. Store leftovers in the refrigerator for up to one week.
Nutrition
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