Go Back
A slice of dairy free chocolate and lime cheesecake on a white plate with a forkful taken off the end.
Print Pin
5 from 2 votes

Dairy Free Lime Cheesecake with Chocolate Ganache

A creamy no bake lime cheesecake with a rich chocolate ganache topping - gluten and dairy free!
Course Dessert
Cuisine American, British, European
Keyword Cheesecake, chocolate, Dairy-free, Dessert, gluten-free, lime, no bake
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 499kcal


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.