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

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No Bake Dairy-Free Chia Cheesecake


Prep Time: 10 MINS



– 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.

Step 5

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

Step 6

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

Step 7

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

Step 8

Add the chia seeds and stir or beat to incorporate.

Step 9

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

Step 10

Refrigerate for 6 hours or overnight.

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