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No-Bake Gluten-Free Cheesecake {Vegan}

No-Bake Chocolate Gluten-Free Cheesecake is made with coconut yogurt, cocoa powder, gluten-free oats, Medjool dates, coconut shreds, and dairy-free chocolate.  A silky and smooth cheesecake texture minus the dairy and the crust has the most perfect texture chilled and unchilled.  There will be no leftovers.
Prep Time40 mins
Cook Time8 hrs
Total Time8 hrs 40 mins
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, healthy, Nut-Free, Vegan
Keyword: alternative milk, cheesecake, crust, dark chocolate, no-bake, oat crust
Servings: 10
Author: Julie Rosenthal


  • double boiler or microwave
  • spring foam pans, size varies
  • food processor



  • 16 whole Medjool dates, soaked
  • 1 cup shredded unsweetened coconut
  • 1 cup certified gluten-free oats
  • 2 pinches pink mineral salt or sea salt


  • ½ cup sugar-free dark chocolate chips
  • 2 tbsp coconut oil solid
  • 3 cups dairy-free unsweetened yogurt I like Anita's and Coyo


  • cup dark chocolate chips
  • 1 tbsp solid coconut oil



  • Soak 16 pitted Medjool Dates in warm/hot water for 4-8 hours. Then drain and discard the water. Set aside.
  • Add 1 cup of gluten-free oats to a food processor and process until the consistency is almost flour-like and flaky. Then transfer the oats to a bowl and set aside.
  • Drain dates and add them to the food processor and blend until the texture is smooth and creamy and the color looks more golden or caramel-like.  You will know when the color changes.
  • Slowly feed the oats, shredded coconut, and salt into the food processor and process till well blended.
  • Grease a 3 inch – 7-inch round spring foam pan or pans and press the crust mixture into the pan. Then freeze the crust for 2-3 hours.


  • Melt the chocolate chips in a double boiler or microwave, then stir in coconut oil and mix well.
  • Pour dairy-free yogurt & chocolate sauce into a blender and blend till the color is even.  DO NOT ADD WATER!  If you do, your cake will be rock hard!
  • Pour filling in the pan over the hardened crust and freeze overnight.


  • Remove from freezer ½ hour before you are ready to serve and unlatch the spring foam pan and drizzle melted chocolate on top by melting the chocolate and coconut oil together. Once you pour it on the cake it will harden.
  • Let the cake defrost either in the fridge or on the countertop.  The crust is the first to soften while the top takes a long time to defrost.  Use a very sharp knife to cut. If you can’t wait for the defrost period, simply grab it with both hands and go at it Flintstone style.  


The first time I made this I used a 9 inch pan, the second and third times I used 3 pans each time, two that were 3 inch and one that was 4 inch. // If you cannot use coconut oil you can use Ghee. //  If you cannot use coconut yogurt you can use dairy-yogurt or any other plant based yogurt of choice, unsweetened. // My only caveat to this recipe is that it take a long time to defrost, and I’m usually eating the crust with a fork before the filling even enters my mouth, but it’s so good I don’t mind.  I’m letting you know that the defrost time is key for this cake. //