No Bake Dairy-Free  Chia Cheesecake

Easy to make Dairy-free Chia Cheesecake Recipe - low calorie, creamy, flavorful and delicious. Topped with berries.

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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

Step 1

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

Step 2

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

Step 3

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.

Step 4

In a small bowl mix together the chia seeds and water. Set aside. Bring cream cheese (dairy-free) to room temperature.

Step 5

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

Step 6

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

Step 7

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.


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