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No Bake Dairy-Free Chia Cheesecake – a healthier dessert that is quick and easy to make. Featuring a graham cracker (or Digestive Biscuits) crust and a smooth, light and creamy filling. This Chia Cheesecake is made with dairy-free cream cheese, butter substitute and whipping cream, but the recipe is totally adaptable. Regular (dairy) cream cheese and heavy whipping cream could be used, if you are not following a dairy-free.

Chia cheesecake topped with berries on a plate

A guilt free dessert, that is dairy, sugar (optional) and gluten-free and tastes amazing.

Chia is great as a vegan egg substitute, it can be used to thicken jams, in granola bars, overnight oats or to make a popular chia pudding.

While you can pretty much make this mo bake mousse like cake without the chia seeds, they make the texture more stable, add extra crunch and more protein and fiber.

Chia cheesecake on a brown plate

Is chia healthy?

Source: Web MD

Chia seeds contain quercetin, an antioxidant that can reduce your risk of developing several health conditions, including heart disease. The seeds also high in fiber, which can help to lower high blood pressure and, in turn, reduce your risk of developing heart disease. Chia seeds are high in fiber.

No matter how “healthy” chia seeds are, they must be consumed in moderation.

The fiber in chia seeds is mainly soluble fiber and mucilage, the substance responsible for the gluey texture of moistened chia seeds. These fibers may help to lower LDL cholesterol and slow down digestion, which can prevent blood sugar spikes after eating a meal and promote a feeling of fullness.

Source: Healthline

Chia seeds contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants. They may improve digestive health, blood levels of heart-healthy omega-3s, and risk factors for heart disease and diabetes.

How to make this No Bake Dairy Free Chia Cheesecake?

For the crust:

If you can get gluten and sugar free graham crackers or digestive biscuits at the store, use them. You can also use any healthy homemade cookies or biscuits of this type.

Pulse in a food processor, until fine crumbs form. Mix together with the melted butter/butter substitute.

Line the walls of a 6-inch cake pan with removable bottom with a piece of parchment paper or acetate sheet.

Press on to the bottom of a 6-inch cake pan with a removable bottom and chill for 30 minutes, or up to 6 hours.

The point of this recipe is to incorporate chia seeds into cream cheese mousse cake filling, not to necessarily be sugar and gluten-free. You can use regular sugar, low-carb sweetener, honey or agave nectar in the recipe.

Dairy-free chia cheesecake on a plate, topped with berries

For the no bake dairy-free chia cream cheese filling:

In a small bowl mix together the chia seeds and water. Set aside.

Bring cream cheese (dairy-free) to room temperature.

Using an electric mixer, beat together cream cheese and sweetener for 2 minutes. Scrape down the sides and bottom of the bowl.

Add vanilla and slowly, beating on low speed, pour the whipping cream. Beat for 2 minutes on high speed. 

Add the chia seeds and stir or beat to incorporate.

Pour on top of the chilled crust. Smooth the top with a spoon.

Refrigerate for 6 hours or overnight.

How to store no bake cheesecake.

You can store in an air-tight container in the fridge for up to 1 week. 

It can also be kept on a platter, lightly covered with plastic wrap and refrigerated.

If needed, you can freeze it wrapped first in aluminum foil and then in plastic wrap for up to 1 month, then defrost in the fridge.

A slice of chia cheesecake on a white plate

More Chia Recipes:

I use chia in my recipes and everyday life quite often and have shared quite a few chia recipes on the blog. Here are some of the very popular ones, you may want to check them out.

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Chia cheesecake topped with berries on a plate
5 from 1 vote

Dairy-Free Chia Cheesecake (No Bake)

Easy to make Dairy-free Chia Cheesecake Recipe - low calorie, creamy, flavorful and delicious. Topped with berries.
Prep: 10 minutes
Total: 6 hours
Servings: 10

Ingredients 

Crust:

  • 6- 7 digestive biscuits, about 1 cup of crumbs
  • 3-4 tbsp dairy free butter or coconut oil

Filling:

  • 8 oz 240 grams dairy free cream cheese, Vegan cream cheese
  • 2 tbsp chia seeds
  • 1/4 cup water
  • 1/4 cup non-dairy whipping cream
  • 2-3 tbsp agave nectar or any sweetener of your choice
  • 1 tsp vanilla extract
  • 1 cup Berries for topping

Instructions 

For the crust:

  • Pulse digestive biscuits in a food processor, until fine crumbs form. Mix together with the melted butter/butter substitute.
  • Line the walls of a 6-inch cake pan with removable bottom with a piece of parchment paper or acetate sheet.
  • Press on to the bottom of a 6-inch cake pan with a removable bottom and chill for 30 minutes, or up to 6 hours.

For the no bake dairy-free chia cream cheese filling:

  • In a small bowl mix together the chia seeds and water. Set aside.
  • Bring cream cheese (dairy-free) to room temperature.
  • Using an electric mixer, beat together cream cheese and sweetener for 2 minutes. Scrape down the sides and bottom of the bowl.
  • Add vanilla and slowly, beating on low speed, pour the whipping cream. Beat for 2 minutes on high speed.
  • Add the chia seeds and stir or beat to incorporate.
  • Pour on top of the chilled crust. Smooth the top with a spoon.
  • Refrigerate for 6 hours or overnight.

Notes

Serving size 1 slice.
Currently in the USA, Silk offers dairy-free heavy whipping cream.

Nutrition

Calories: 233kcal, Carbohydrates: 23g, Protein: 3g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 7mg, Sodium: 184mg, Potassium: 55mg, Fiber: 3g, Sugar: 10g, Vitamin A: 96IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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