Raspberry cheesecake: dairy, egg and nut free with gluten free option

baking, desserts | February 24, 2016 | By

IMG_9113dairy free cheesecake

Cheesecake would have to be one of things I miss most! And any time I have stupidly strayed from my no-dairy stance, cheesecake is generally my weapon of choice. Which I always end up regretting in a fairly major way 🙁 I have tried to make allergy-friendly versions before, the most successful probably being when I could get soy cream cheese easily, but I can’t find it anymore…and honestly, the texture was always a bit weird. Anyway, I thought I would have a play around with using tofu as the base, expecting the texture to be quite strange and need a fair bit of trial and error. But I was super impressed, it is completely smooth and creamy and most importantly, yummy! My Mum who is an avid dairy-consumer and very honest critic thought it was delicious too! Double win 🙂 It has a very faint taste of soy but definitely not a strong one. It also has quite a ‘cheesecakey’ taste which I know all the ‘cheesecake missers’ will really appreciate!

I’ve got 2 versions here: the first uses a traditional cheesecake base with dairy and egg free biscuits…the recipe for that is super simple (just biscuits and softened margarine), but its in this other, completely yummy recipe: chewy chocolate caramel slice if you need it.  The second, is a gluten free version in a glass.  It’s just the filling topped with a spoon of thickened coconut cream (this is left over from the filling recipe), fresh berries and a sprinkling of coconut crumb from my panna cotta recipe.  Hope you all love it as much as I did!

Raspberry Cheesecake: dairy, egg and nut free
Serves 12
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Prep Time
2 hr
Prep Time
2 hr
129 calories
11 g
11 g
8 g
5 g
4 g
70 g
31 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 129
Calories from Fat 67
% Daily Value *
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 11mg
Sodium 31mg
Total Carbohydrates 11g
Dietary Fiber 2g
Sugars 8g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 pack firm tofu
  2. 2 heaped Tablespoons gluten free icing sugar
  3. 100g coconut yoghurt
  4. 100g thick part of coconut cream (see note)
  5. 1/2 cup frozen raspberries
  6. 2 small teaspoons gelatine, softened in 1 Tablespoon cold water
for the topping
  1. assorted fresh berries
  2. 1 packet raspberry jelly made up with 400ml water (instead of 500)
  3. (alternatively use raspberry juice thickened with 1 Tablespoon gelatine
  1. Press the cheesecake base into a cake tin lined with baking paper (just the bottom, not the sides) and refrigerate until the filling is ready.
  2. Take the tofu out of the packet, cut into several pieces and place in a strainer over a bowl for at least an hour to dry.
  3. Place the dried tofu (with liquid discarded) in a food processor and blend until very smooth. Add the icing sugar, coconut yoghurt and coconut cream and blend well. Melt the gelatine then add with the frozen raspberries and blend until very creamy and smooth. Pour over the base and refrigerate until set.
  4. Sprinkle all the berries over the top then add the jelly when it is cool but not set. Return to the fridge until ready to serve. Run the sides and bottom under hot water until it comes out of the tin. Turn out onto a plate.
  1. Leave a tin of coconut cream in the fridge for several days, then open and scoop the thick part off the top.
Fun With Allergy Kids http://allergykids.co.nz/


  1. Leave a Reply

    February 24, 2016

    I have a friend who would simply die for this. Her food allergies prohibit her from so many things.

    • Leave a Reply

      February 24, 2016

      Awww thank you! Food allergies are a pain in the butt! Hope this helps 🙂

    • Leave a Reply

      February 27, 2016

      Hope she loves it! Allergies can be such a pain sometimes!

    • Leave a Reply

      February 25, 2016

      arrrrgghh that’s a fair few! And we have lamb too 🙁 Hope she loves it!

    • Leave a Reply

      February 27, 2016

      Thank you…that is really sweet 🙂

  2. Leave a Reply

    February 27, 2016

    Yummy!!!! Oh gosh I love following your blog. I myself am allergic to gluten but your recipes are amazing. Never would I have thought to use tofu in cheesecake! 🙂

    • Leave a Reply

      February 27, 2016

      Awwww they are very sweet words..thank you!

    • Leave a Reply

      February 27, 2016

      Thank you! I hope you do and love it 🙂

  3. Leave a Reply

    February 29, 2016

    Sounds lovely x Know a few people with egg allergies who will love this x

  4. Leave a Reply

    February 29, 2016

    I’m also allergic to nuts and it can be hard to know what contains them and what doesn’t so thanks for this!!

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