These creamy and flavorful no-bake dairy-free strawberry cheesecake bars are pure perfection. Their smooth texture and crumbly gluten-free graham cracker crust will knock your socks off. If you’re looking for the best dairy-free cheesecake bars, 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!
I was quite surprised at the outcome, especially since this was my first time using vegan and soy-free cream cheese. Although I’ve listed a ton of recipe notes and suggestions in this post, the most important tip is to allow your cheesecake to set at a minimum of 4 hours in the fridge. No one wants a loosey-goosey cheesecake. I prefer to let mine to set overnight, but I understand the torture in waiting!
Dairy-free cheesecake and gluten-free graham cracker crust ingredients
To make gluten-free graham cracker crust, you’ll need gluten-free graham crackers and plant-based (vegan) butter. I’ve included my brand suggestions below.
- Gluten-Free graham crackers. Emory loves KinniKinnick’s Smoreable Graham Style Crackers. In addition to being gluten-free, they are also soy, dairy, nut, and egg-free.
- Vegan Butter. I swear by both MELT and Earth Balance. The soy-free, plant-based baking sticks can be a bit tricky to locate. I was able to locate both items at Randall’s.
To make your gluten-free graham cracker crust, place the one box of graham crackers into a food processor and pulverize until you have fine sand-like crumbs. Adding two tablespoons-worth of softened, vegan butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
Dairy-Free Cheesecake Filling
- Vegan Cream Cheese – I am very particular about the cream cheese I use. Mainly because most retail vegan cheeses contain soy, I highly recommend Daiya Cream Cheese. It’s one of the few brands that is SOY, NUT, and DAIRY-FREE.
- Fresh Squeezed Lemon Juice – Adds a bit of tang to your cheesecake.
- Sweetened Condensed Coconut Milk – I prefer to use the strawberry version of this product in my recipe. I’ve been told that it’s hard to find and consider myself fortunate because it’s always available at my local grocery store. You can find it on the baking aisle with the regular condensed milk. If you are unable to locate the strawberry condensed coconut milk using the non-flavored sweetened condensed milk will work just fine.
- Vanilla Extract – rounds of the flavors of the cheesecake.
Gluten-Free Graham Cracker Crust
- Gluten-Free graham crackers. Emory loves KinniKinnick’s Smoreable Graham Style Crackers. In addition to being gluten-free, they are also soy, dairy, nut, and egg-free.
- Vegan Butter. I swear by both MELT and Earth Balance. The soy-free, plant-based baking sticks can be a bit tricky to locate. I was able to locate both items at Randall’s.
Delicious strawberry compote. Recipe from agirlcalledadri.com
Strawberry Compote Topping
- 1/2 lb fresh strawberries (halved)
- 2 tbs fresh squeezed lemon juice
- 3 tbs honey
- 1/4 cup water
- 1 pinch of salt
How to make no-bake dairy-free cheesecake
Strawberry Compote Topping. Add the strawberries, lemon juice, honey, salt, and water to a saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 – 15 minutes, continually stirring until the strawberries have popped and the sauce has thickened and reduced. If the sauce is still thin, continue to cook for an additional 5 minutes until the desired consistency is reached.
Gluten-Free graham cracker crust. Place the one box of graham crackers into a food processor and pulverize until you have fine sand-like crumbs. Adding 2 tablespoons-worth of softened, vegan butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough.
Pat the graham cracker crust into the bottom of a 6×9 inch pan and slightly up the sides to create a 1/4 inch thick crust.
Dairy-Free cheesecake filling. Add the sweetened coconut condensed milk, vegan cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until the mixture is smooth as silk.
Pour the cheesecake filling on top of the crust, smoothing to even it out, then pour the strawberry compote over the top.
Refrigerate for at least 4 hours or overnight, then slice and serve!
What is a dairy-free substitute for cream cheese?
Although I’ve only ever used cream cheese in my recipes, I’ve read that ricotta and strained plain Greek yogurt can work. Because I’ve never personally worked with those ingredients, I can’t whole-heartedly recommend them.
Why isn’t your no-bake cheesecake firm?
It’s possible that your cheesecake isn’t firm due to the time in the refrigerator. Even though this recipe states 4 hours as the minimum setting time, I suggest allowing your cheesecake to set up overnight. Making this cheesecake in advance is a great idea and method to ensure premium firmness.
Can you freeze cheesecake?
I wouldn’t recommend freezing your cheesecake. The thawing process may affect the texture. You can most certainly free any leftover compote you may have. It goes great on pancakes and waffles!
More Sweet Treats You’ll Love
Sweet Salty Marshmallow Carob Chip Cookies
Gluten-Free Sweet Potato Honey Cornbread Cake | Tastybits
Vegan Sweet Potato Cookies | Tastybits
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I HOPE YOU ENJOYED THIS NO-BAKE DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE. IF YOU MAKE THIS RECIPE TAG ME ON FACEBOOK OR INSTAGRAM. I WOULD LOVE TO SHARE YOUR CREATIONS WITH CREDIT TO YOU!
No-Bake Dairy-Free Strawberry Cheesecake (Gluten-Free)
Ingredients
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
Instructions
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).
Notes
- SUGGESTED PRODUCTS
- PREPARING YOUR NO-BAKE CHEESECAKE
LOVE IT? PIN IT!
I love strawberries and I love cheesecake, but my tummy doesn’t care too much for dairy these days. This is perfect.
The best part. Your tummy wont be able to tell the difference.
Because I was recently diagnosed as gluten intolerant, I have been worried about how I could still enjoy baked goods during the holiday season. Thank you so much, I’m looking for these graham crackers immediately!
My 2 year old loves these Graham crackers.
I don’t have any food sensitivities, but like to keep my desserts in this range so I feel better about eating an extra piece.. This recipe was divine! Thanks for sharing.
You can certainly go back for seconds with this recipe!
These cheesecake bars were such a treat! The fact that they’re gluten free and dairy free is even better!
You are so right!!
Yum! I love cheesecake bars and I love how easy and fun this recipe is.
Thank you
The strawberry compote is so delicious! It’s my fav part! Thanks for the amazing recipe! I love that it is gluten-free and dairy-free!
You’re welcome! Enjoy
This exactly what I was looking for because it is way too hot over here in Aruba to turn on my oven!
I love how you made this dairy free, and I loved the flavors! I’ve been trying out more dairy-free options lately, and you’re one of my go-to’s.
Thank you Mila!
We have a family member that is sensitive to dairy. This dessert was absolutely perfect to accommodate them. You definitely don’t miss the dairy at all. Thanks for sharing!
So happy to hear!
Let me start off by saying that this is my new favorite dessert! The fact that this is dairy free and won’t mess with my lactose intolerance is even better! It’s creamy, easy to make, and best of all – those strawberries!! My favorite fruit! Loved this recipe, thank you!
No. Thank you. I’m a super fan of yours!
My dad couldn’t believe it was dairy-free. So good!
Lol. Dads are the best taste testers!!
This sounds soooo good! And I LOVE condensed milk, but I never knew you could buy coconut condensed milk. I have to find it and make this recipe ASAP.
Sweetened Condensed coconut milk is a staple around here. It’s so good!!
We had this as desert today. The entire family loved it. Please more like that.
We had these strawberry bars for desert today. The entire family loved it.
Happy to hear!!