When you take your first bite of this creamy, zesty, chocolate-topped cheesecake, you’ll be blown away by the fact it’s completely gluten and dairy free! Chocolate and lime is such a tasty combo (who remembers those classic sweets?!) and nope – there are no cashews required here. An easy to prepare no bake dessert, this luscious dairy free lime cheesecake is made in advance and simply popped in the fridge to set.
What is a dairy free substitute for cream cheese?
Luckily there are some great free from cream cheese alternatives available in most large supermarkets. These are usually made with coconut oil, but there’s no strong taste of coconut. I used the Sainsbury’s Free From Soft Cheese but the Violife Original Cream Cheese is another good option.
How to make the dairy free lime cheesecake filling
You’ll need a large mixing bowl and a handheld electric whisk to whizz up the creamy dairy free filling. There are just a few simple ingredients:
- Dairy free cream cheese
- Dairy free double cream (such as Elmlea Plant Cream)
- Lime juice and zest
- Icing sugar
- Gelatine powder (dissolved in boiling water)
The cream cheese and icing sugar and are whisked together until smooth, before mixing in the lime juice and zest. Dairy free double cream goes in next and everything is whisked for a few minutes until thickened up. Last to be mixed through is the dissolved gelatine, and then you’ll have a smooth cheesecake filling that’s ready to be chilled.
Can I make it vegan?
Definitely! Just make sure to use a vegan ‘gelatine’ powder such as the Dr. Oetker Vege-Gel and ensure there’s no milk/egg in the biscuits crushed up for your cheesecake base. The Sainsbury’s Free From digestive biscuits I used were both gluten free and vegan.
How long to refrigerate a no bake cheesecake
To make sure it’s completely set, the lime cheesecake layer needs to be chilled for at least 6 hours, or preferably overnight. Once this is set, the chocolate ganache can be poured on top. With the final layer assembled, it’ll need about another 2 hours of chilling before it’s ready to remove from the tin. Then you can slice it up, dig in and realise it was definitely worth the wait!
If you give this chocolate lime cheesecake a go, don’t forget to let us know how you got on by leaving a comment and rating below. You can also tag us in photos of your foodie creations on Instagram @BlueSkyEating. Enjoy! 🙂
Looking for more gluten and dairy free desserts? Why not try:
- Sticky pineapple upside down cake
- Traditional British scones
- Creamy tiramisu pots
- Orange and almond cake
- Chocolate, pear and ginger pudding
Dairy Free Lime Cheesecake with Chocolate Ganache
For the biscuit base:
- 260 g gluten-free digestive biscuits (I used Sainsbury's Free From)
- 85 g dairy-free butter (melted)
For the cheesecake filling:
- 430 g dairy-free cream cheese (I used Sainsbury's Free From)
- 210 ml dairy-free double cream (I used Elmlea Plant Cream)
- 60 ml lime juice (approx 3 limes)
- 2 tbsp lime zest
- 95 g icing sugar
- 1 sachet unflavoured gelatine powder (mine contained 12g of powder)
For the chocolate ganache topping:
- 250 g dark chocolate chips
- 270 ml dairy-free double cream (I used Elmlea Plant Cream)
- Whizz the biscuits in a food processor until completely broken up into crumbs. You can also place them inside a zip lock bag and bash them with a rolling pin.
- Add the melted dairy-free butter to the biscuits and mix to combine.
- To make your cheesecake base, push the biscuit mixture in an even layer in the bottom of a 20cm loose bottom tin with tall sides.
- Put the tin in the fridge whilst you make the cheesecake filling. Make sure the base has chilled for at least 20 minutes before adding the filling.
- Prepare the gelatine by adding boiling water as per the packet instructions. I mixed one sachet of powder with 8 tbsp boiling water, stirred well until dissolved and left to cool while I mixed the other cheesecake ingredients.
- Add the cream cheese, lime juice and lime zest to a large bowl. Sieve in the icing sugar.
- Use an electric whisk to mix until smooth.
- Pour in the dairy-free double cream.
- Mix with electric whisk until the mixture thickens – about 3-5 minutes.
- Finally, add the dissolved gelatine and whisk again to combine.
- Pour the cheesecake mixture into the tin, on top of the chilled biscuit base. There should be a gap of at least a few cm left at the top as space for your ganache layer.
- Leave in the fridge for at least 6 hours and preferably overnight.
- Make the chocolate ganache topping at least 2 hours before you want to serve the cheesecake. Heat the dairy-free cream in a saucepan over a medium heat until boiling, then let it simmer for another minute or so. Remove the pan from the heat, add the chocolate chips to the hot cream and whisk until all the chocolate is melted.
- Leave the ganache to cool for 10-15 minutes before pouring over your chilled cheesecake and returning to the fridge to set.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.