November 9, 2020

White chocolate and raspberry cheesecake (Gluten free, dairy free and vegan!)

For years I’ve been trying to perfect a good dairy free cheesecake recipe, but it’s one of those things that is really difficult to get right, so I was really pleased when I finally managed to make one that tastes like the real thing! My cheesecake recipe has a gluten free biscuit base and a creamy dairy free white chocolate and raspberry topping.

If you do make this cheesecake I’d love to see. Don’t forget to tag me in your photos over on social media!

Frequently asked questions

Which dairy free cream cheese do you use?

I personally find that the Violife Original creamy cheese works best for this particular cheesecake recipe. If you can’t get your hands on the Violife cream cheese, any dairy free original cream cheese alternative would work.

Which dairy free cream do you use?

For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.

Which biscuits do you use?

Most UK supermarkets sell a Free From digestive alternative. I used 2 packets of these for the base.

Which dairy free white chocolate do you use?

Most UK supermarkets sell a Free From white chocolate alternative. I personally find that the Sainsburys Free From white chocolate bar works and tastes best.

Which tin do you use?

For this recipe I used a 23cm loose bottomed circular cake tin.

How long do I need to leave the cheesecake to set?

The cheesecake will need at least 4 hours in the fridge to set, but ideally it should be left overnight.

Print Recipe
4.56 from 9 votes

White chocolate and raspberry cheesecake (gluten free and vegan)

Prep Time1 hour
Setting time4 hours
Servings: 8 slices


For the base

  • 320 g gluten free digestive biscuits
  • 150 g dairy free butter (melted)

For the cheesecake filling

  • 250 ml dairy free double (or heavy) cream
  • 400 g dairy free cream cheese
  • 120 g icing sugar
  • 200 g dairy free white chocolate (melted and cooled)
  • 200 g fresh raspberries
  • 1 tsp vanilla extract


Make the base

  • Grease and line your 23cm loose bottom cake tin.
  • Using a rolling pin (or food processor), crush the biscuits to form crumbs and then mix together with your melted dairy free butter. Press the biscuit and butter mixture firmly into the bottom of your tin and then leave in the fridge for around an hour.

Make your filling

  • Whilst your base chills in the fridge, make the filling by combining your dairy free cream cheese, icing sugar and vanilla extract in a large bowl and whisking with an electric whisk until combined.
  • In a seperate bowl whisk your double cream until it starts to thicken and then add the thick double cream mixture to the cream cheese mixture, continuing to whisk.
  • Pour in the melted dairy free chocolate (make sure it's not still hot) and fold through the raspberries. Spoon the filling onto the bicuit base and smooth the top with a knife.
  • Chill in the fridge for atleast 4 hours, or ideally overnight. Enjoy!


This cheesecake recipe can be kept in the fridge for up to 3 days. 

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.

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