Cookies and Cream Cheesecake (gluten free, dairy free and vegan)

If you are after a gluten free and vegan version of your favourite cookies and cream cheesecake, look no further! This cheesecake requires no soaking cashews, and no strange ingredients – plus it tastes just like the real thing. If you do make this recipe 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 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.

Which biscuits do you use?

Most UK supermarkets sell a Cookies and Cream alternative. I used 2 packets of these for the base, 1 pack for the filling and 1 pack for decoration.

Print Recipe

5 from 2 votes

Cookies and cream cheesecake

Prep Time15 minutes mins

Setting time4 hours hrs

Servings: 10 servings

Ingredients

For the base

• 320 g gluten free 'cookies and cream' biscuits (See FAQs)
• 80 g dairy free butter (Melted)

For the filling

• 400 g dairy free cream cheese (See FAQs)
• 120 g icing sugar
• 2 teaspoons vanilla extract
• 250 ml dairy free double cream
• 160 g gluten free 'cookies and cream' biscuits (Finely chopped)

For the topping60

• 160 g gluten free 'cookies and cream' biscuits

Instructions

For the base

• Make the base by crushing 320g of cookies and cream biscuits with a rolling pin to form a fine crumb (You could also pulse in a food processor). Stir in the melted butter.
• Press into a greased 9” round springform cake tin and place in the fridge whilst you make the filling.  

For the filling

• Make the filling by adding cream cheese, icing sugar and vanilla extract to a large bowl. Whisk together using an electric whisk until combined. 
• In a separate bowl whisk the double cream until thickened. Add the thickened double cream mixture to the cream cheese mixture and whisk until just combined. Stir through the finely chopped cookies and cream biscuits. 
• Spoon the filling onto the biscuit base and smooth the top with a knife. Chill in the fridge for at least 4 hours or ideally overnight. 

Topping

• Once the cheesecake has set, carefully lift out of the cake tin and decorate with the rest of the cookies and cream biscuits. Store 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