Gluten Free Vegan Cheesecake Recipe

gluten free graham crust cheesecake


In the spirit of surprise, I give you what might at first blush seem impossible: a delicious gluten free vegan cheesecake recipe!

Those who may enjoy traditional dairy-full cheesecakes may not be able to appreciate the void left in the lives of those of us who cannot partake of this cow’s milk creamy delicious dessert, so often the conduit for heavenly sauces, berries and other sinful unmentionables (okay, I’ll mention them: chocolate and peanut butter!).

gluten free vegan cheesecake

For those of us in the latter camp, we need not pine away for cheesecake any longer! This sweet, but safe alternative is just begging to be smothered in your favorite accompaniments!

gluten free graham crust cheesecake

And I suppose it goes without saying, but I’m gonna say it anyway, don’t skimp on the crust! Homemade gluten free graham crackers are super easy to make, way more economical than buying store-bought, and the crust made with them is leagues better than any pre-packaged one you might find. Follow this quick recipe to make those gluten free grahams into a magical crust!

Treat yourself — and anyone else you’re in the mood to share with — to the real deal. This gluten free vegan cheesecake is it!

Defy the odds and fool all your friends with this cool, creamy, luscious gluten free vegan cheesecake that everyone can enjoy together! Food allergy-friendly but lacking nothing in flavor or texture, this recipe is bound to become a favorite!

gluten free vegan cheesecake

Gluten Free Vegan Cheesecake Recipe

Yield: serves 6
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Creamy, luscious, delicious cheesecake! All without the gluten or dairy. It's magic! Gluten Free Vegan Cheesecake.


Gluten Free Graham Cracker Crust

  • 1 1/2 cups gluten-free graham cracker crumbs*
  • 6 Tbs. melted butter or Earth Balance® Buttery Sticks (non-dairy)
  • 2 Tbs. granulated cane sugar (optional)

Vegan Cheesecake Filling



To make the crust, crush gluten free graham crackers in a blender or food processor, or place in a large zip-top bag and roll over with a rolling pin until crackers are finely chopped. If the pieces are too large, they won’t hold together in the crust, so make sure the crackers are crushed finely.

Stir together with sugar and melted butter or vegan butter, adding the extra one tablespoon if necessary to hold the crumbs together for the crust.

Press into the bottom and up the sides of a 9- or 10-inch pie pan. Place into cold oven while oven is preheating.

Set oven to preheat at 325° F.

Bring all cheesecake ingredients to room temperature, then blend together in a large food processor or stand mixer with whisk attachment. Process or beat until smooth, adding the citrus peel last.

Remove crust from the warmed oven and pour filling into the pan, filling only 2/3 full. If extra filling remains, pour into an oiled ramekin and bake separately.

Bake for 50 minutes, or until lightly browned and only slightly jiggly in the center. Turn the oven off, but leave the cheesecake in the oven for 1 hour more.

Remove to fully cool afterwards on a wire rack before refrigerating or topping.

Refrigerate until set and ready to serve.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

Drizzle with all manner of delicious toppings and make it a new recipe every time!

Pin for later!

Vegan Cheesecake with homemade gluten free graham cracker crust gfJules

Gluten Free Vegan Cheesecake by gfJules is so creamy and luscious!


Gluten Free Vegan Cheesecake defies all the odds! Creamy, and delicious





Featured In

gfJules Award Winning Products

Leave a Comment

The maximum upload file size: 8 MB. You can upload: image. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop file here

    • Hi Sandra, good question! It’s all about the slow cool for cheesecakes so they don’t crack and sink — not so pretty! Leaving it in the oven as it’s cooling helps this process and creates beautiful cheesecakes!

  1. Hi! Can I substitue dairy free tofu based home made ricotta cheese into this recipe? In direct proportions to the tofu mentioned?

    • Susan, I would think your sub would work, but it wouldn’t be as creamy as using Silken Tofu. Let me know if you try it and how it turns out!

  2. Would coconut cream cheese and coconut sour cream work? I am sensitive to soy so this would lessen the soy presence to perhaps a manageable level. Also, could I use the chocolate wafers from a chocolate cream sandwich cookie instead of the graham crackers?

    • Gail,

      I am intrigued!! Is there such products as coconut cream cheese and sour cream? Where can a person buy them? My son and I have a casein allergy and he also has a soy allergy so enjoying anything sweet or savory that requires cream cheese or sour cream, without discomfort, has become a thing of the past……please e-mail me your reply as I don’t check this site daily.

      Thank you!!

  3. Jules: enjoy every single email you send, plus the recipes. Thanks for adding some normalcy back to our lives.
    Just made a batch of choc.chip chunk cookies from one of your cookie mixes.
    No matter how long I back them, they NEVER get crunchy like my husband likes them to be (yes it is more for me, BUT). I’ve baked them as long as 18 mins, getting them pretty dark, but the softness continues. I use JUST the ingredients on the bag. Should I be adding creme of tartar to add stiffness to them. Something is still missing.

    • Almost all of my ebooks have the nutritional analyses included. We are trying to run these on as many recipes as possible, but we don’t have the software to easily do so, and we area very small company. I understand and respect the need, but we’re doing all we can at this point. Check out my ebooks on the “Books” tab at the top to see if any of those will suit your hubbie’s needs!

  4. Wow! This looks fantastic! I can’t wait to try it. It reminds me of my beautiful 3-tier wedding cheesecake, overflowing with berries… YUM. Hey Jules, I know this is a bit off the subject, but can you make a recipe for sopapillas? I miss the days when I could eat at mexican restaurants, but I think I miss the honey-drenched sopapillas the most. Thanks so much!**Hugs!**

    Margo E.

Skip to Recipe