Dairy-Free Chia Cheesecake (No Bake)
Easy to make Dairy-free Chia Cheesecake Recipe - low calorie, creamy, flavorful and delicious. Topped with berries.
Prep Time10 minutes mins
Total Time6 hours hrs
Course: Dessert
Cuisine: American
Keyword: Chia cheesecake, Dairy-free chia cheesecake, No bake cheesecake
Servings: 10
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
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.
Serving size 1 slice.
Currently in the USA, Silk offers dairy-free heavy whipping cream.
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