Dairy free cheesecake is one of those things that sounds simple until you actually try to make it. The original gluten-free viral Japanese cheesecake hack uses Greek yogurt — a dairy product — and Biscoff cookies — which contain gluten. Getting to a fully allergen-friendly version requires a few specific choices that most recipes skip over.
This dairy free cheesecake gluten free version is not a compromise. It sets firmly, tastes genuinely cheesecake-like, and holds for days. The key is knowing which plant-based yogurts work, which fail, and how to adjust gelatin.
I tested five different plant-based yogurt types in the viral hack over two weeks. Not all dairy free yogurts behave the same way — some widely recommended options are completely wrong for this application. This guide gives you the full results.
| ⚡ Dairy Free Cheesecake Gluten Free — Quick Summary Best dairy free yogurt: Cocoyo Living Coconut Yogurt or Cocojune (thick, high fat) Gelatin: increase to ¾ tsp per serving (dairy free yogurts need more than regular Greek) Cookies: Enjoy Life Crunchy Cookies or Simple Mills Sweet Thins (both certified GF + DF) Chill time: 6–8 hours minimum, overnight recommended for dairy free versions Result: creamy, set, cheesecake-like — no dairy, no gluten, no compromise |
Table of Contents
Table of Contents
Why Dairy Free Cheesecake Gluten Free Is Different From the Regular Version
To make a great dairy free cheesecake gluten free, you need to understand what Greek yogurt brings to the original recipe that plant-based yogurts cannot automatically replicate.
Greek yogurt works in the viral hack because of its casein protein content. Casein is the primary protein in dairy milk — it forms a dense, stable network when concentrated (through straining to make Greek yogurt). This network is naturally thick, gives the yogurt its body, and interacts well with the gelatin we add to make the dairy free cheesecake gluten free version set properly.
Plant-based yogurts have no casein. Their protein content is typically lower, their fat structure is different, and their water content is often higher. Some — particularly thinner almond or oat-based ones — behave more like flavored water than the thick, protein-rich base you need for a good dairy free cheesecake.
The two adjustments that fix this: choose a dairy free yogurt that is genuinely thick and high-fat, and increase gelatin from ½ tsp to ¾ tsp per serving. These two changes bring your dairy free cheesecake within striking distance of the original.
The 5 Dairy Free Yogurts I Tested for Gluten Free Cheesecake — Full Results
| Yogurt Brand | Type | Fat | Thickness | GF | DF | Result |
| Cocoyo Living Coconut | Coconut | High | Very thick | ✅ | ✅ | ✅ Best overall |
| Cocojune Organic | Coconut | High | Thick | ✅ | ✅ | ✅ Excellent |
| Kite Hill Plain | Almond | Med | Medium | ✅ | ✅ | ⚠️ Works with ¾ tsp |
| So Delicious Coconut | Coconut | Med | Medium | ✅ | ✅ | ⚠️ Strain 30 min first |
| Oatly Oat Yogurt | Oat | Low | Thin | ✅ | ✅ | ❌ Too watery |
| Silk Almond Yogurt | Almond | Low | Very thin | ✅ | ✅ | ❌ Won’t set |
Why Cocoyo and Cocojune Are the Best Choice
Cocoyo Living Coconut Yogurt has the highest fat content of any widely available plant-based yogurt — around 8–10g fat per 100g, comparable to full-fat Greek yogurt. Naturally thick, with a slight tang from fermentation that genuinely mimics Greek yogurt in a dairy free cheesecake. Gold standard for this application.
Cocojune Organic Coconut Yogurt is slightly thinner than Cocoyo but still excellent. Widely available at Whole Foods and natural grocery stores. The vanilla variety adds subtle sweetness that works well in the hack without needing extra sweetener.
When to Strain Your Plant-Based Yogurt
If using So Delicious, Kite Hill, or any looser plant-based yogurt, strain through a cheesecloth or fine mesh sieve for 30–60 minutes. This removes excess liquid and significantly improves the final texture. A 30-minute strain can turn a mediocre option into a workable dairy free cheesecake base.
Best GF + DF Cookies for the Dairy Free Cheesecake Hack
For a dairy free cheesecake, you need cookies certified free from both gluten and dairy. Most GF cookies contain butter or milk-derived ingredients, so this narrows the field. For a dairy free cheesecake, you need cookies certified free from both gluten and dairy. See our full best GF + DF cookies guide for complete rankings.
Top 3 certified GF + DF cookies
- Enjoy Life Crunchy Cookies — certified free from the top 14 allergens including gluten and dairy. Available in vanilla honey graham, chocolate chip, and sugar crisp varieties. All work well in the dairy free cheesecake gluten free hack. The vanilla honey graham flavor is the closest to Biscoff in terms of sweetness and flavor profile.
- Simple Mills Sweet Thins — certified GF and dairy-free. The best texture for the 4–6 hour version of the dairy free cheesecake gluten free. Widely available at mainstream grocery stores. The snickerdoodle variety adds a warm spiced flavor that pairs particularly well with coconut yogurt.
- Partake Crunchy Cookies — certified free from the top 9 allergens. Vanilla and birthday cake flavors both work well. Slightly firmer than Enjoy Life, best for the 6–8 hour chill time.
Gelatin Adjustment for Dairy Free Cheesecake — Why You Need More
The standard ½ tsp of gelatin works perfectly for full-fat Greek yogurt because casein already does much of the structural work. In a dairy free cheesecake, plant-based yogurt contributes far less natural protein structure, so the gelatin has to compensate.
For all dairy free cheesecake versions, use ¾ tsp gelatin per serving. Half a tsp with plant-based yogurt produces a soft, barely-set result that weeps liquid. Three-quarters gives you the firm, sliceable texture you are after.
The blooming and dissolving technique is exactly the same: sprinkle ¾ tsp gelatin over 1 tbsp cold water, wait 5 minutes, microwave 8–10 seconds until clear, then add immediately to the yogurt. The extra gelatin dissolves and blooms identically to the standard amount.
For the complete step-by-step gelatin technique, including dosage adjustments for every yogurt type, see our full guide.
Vegan version: agar agar
For a fully vegan version, substitute agar agar at ¾ tsp per serving. Agar sets faster and firmer, and does not melt at room temperature. Dissolve in warm dairy free yogurt and work quickly. The texture of the vegan dairy free cheesecake with agar is slightly more firm-jelly than creamy-cheesecake, but delicious.
5 Dairy Free Cheesecake Gluten Free Variations to Try
Variation 1 — Classic Coconut Dairy Free Cheesecake Gluten Free
The base recipe. This dairy free cheesecake tastes most like the original viral hack. Coconut yogurt provides the creaminess, gelatin provides the set, and the GF cookies provide the crust texture.
- 1 cup (240g) Cocoyo or Cocojune coconut yogurt
- ¾ tsp unflavored gelatin (or ¾ tsp agar for vegan)
- 1 tbsp cold water
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 6–8 Enjoy Life or Simple Mills GF + DF cookies
- Topping: fresh raspberries or strawberry jam
Chill time: 6–8 hours minimum. Overnight gives the richest result.
Variation 2 — Mango Coconut Dairy Free Cheesecake
Blend ¼ cup ripe mango chunks into the coconut yogurt before adding gelatin. The mango adds natural sweetness and a tropical flavor that makes this dairy free cheesecake feel restaurant-quality. Use slightly less maple syrup (½ tbsp). Top with fresh mango slices and toasted coconut flakes.
Variation 3 — Dark Chocolate Dairy Free Cheesecake
Whisk 1 tbsp unsweetened cocoa powder into the coconut yogurt before adding gelatin. Add 1 tbsp maple syrup and a pinch of sea salt. Use Simple Mills Double Chocolate Sweet Thins. Top with dairy free dark chocolate drizzle and sea salt. The result is a genuinely decadent dairy free cheesecake that tastes like a chocolate cheesecake bar.
Variation 4 — Lemon Dairy Free Cheesecake
Add 2 tsp fresh lemon juice and ½ tsp lemon zest to the coconut yogurt before the gelatin. The extra acid mimics cream cheese-based cheesecake tang very closely. This is the variation that consistently fools people into thinking it contains dairy. Top with DF lemon curd and fresh mint.
Variation 5 — Mixed Berry Overnight Dairy Free Cheesecake
Make a quick 5-minute berry compote: ½ cup frozen mixed berries, 1 tbsp maple syrup, squeeze of lemon, 5 minutes on medium heat. Cool completely. Use Schar Biscotti (certified GF + DF) and chill overnight. Spoon compote on top just before serving. This is the dinner-party dairy free cheesecake — impressive for minimal effort.
The Complete Dairy Free Cheesecake Gluten Free Recipe (Base Version)
Prep: 10 min | Chill: 6–8 hours | Servings: 2 | Diet: GF + DF + Egg-Free
Ingredients
- 1 cup (240g) Cocoyo or Cocojune coconut yogurt per serving (2 cups total for 2 servings)
- ¾ tsp unflavored gelatin powder per serving (1½ tsp total)
- 1 tbsp cold water per serving (2 tbsp total)
- 1 tsp pure vanilla extract
- 1–2 tbsp maple syrup (taste and adjust)
- Pinch of fine sea salt
- 1 tsp fresh lemon juice
- 12–16 Enjoy Life or Simple Mills GF + DF cookies
- Toppings: fresh raspberries, mango, or berry compote
Instructions
- Strain the coconut yogurt through a cheesecloth or fine mesh sieve for 30 minutes to remove excess liquid. Skip if using Cocoyo — it is already thick enough.
- Sprinkle gelatin evenly over cold water in a small bowl. Wait 5 minutes until fully bloomed and spongy. Do not rush this step.
- Microwave bloomed gelatin 8–10 seconds until clear. Stir once. Do not boil.
- Mix strained coconut yogurt with vanilla, maple syrup, salt, and lemon juice. Taste — it should be lightly sweet and tangy.
- Pour dissolved gelatin into yogurt in a thin stream while stirring constantly. Work within 5 minutes.
- Divide yogurt between two 8oz glass jars, filling ¾ full.
- Press 6–8 GF + DF cookies vertically into each jar, halfway into the yogurt.
- Cover and refrigerate 6–8 hours minimum. Overnight is ideal for dairy free cheesecake gluten free.
- Add toppings just before serving. Serve cold.
Troubleshooting Dairy Free Cheesecake Gluten Free
Still Liquid After 8 Hours
Two most common causes: the yogurt was too thin or the gelatin was insufficient. Switch to Cocoyo or Cocojune and use ¾ tsp gelatin. If already using thick coconut yogurt with proper gelatin, check fridge temperature — should be 36–38°F. A dairy free cheesecake sets more slowly than the dairy version and needs the full 6–8 hours.
For a full breakdown of every reason cheesecake won’t set, including dairy-free specific fixes, see our dedicated guide.
Strong Coconut Flavor
This is the nature of coconut-based yogurts. To reduce the coconut flavor: add more vanilla (up to 2 tsp), increase lemon juice to 2 tsp, or use the lemon variation above. Cocojune vanilla variety is milder. Kite Hill almond yogurt produces a dairy free cheesecake with no coconut flavor — compensate with 1 tsp gelatin per serving and strain first.
Weeping Liquid on Day 2
Whey separation also happens with plant-based yogurts — more watery, sometimes with a yellowish tinge. Increasing gelatin to ¾ tsp and using high-fat coconut yogurt eliminates this in most cases. If it persists, strain longer — up to 1 hour for thinner options.
Frequently Asked Questions
Can I use oat yogurt?
Not recommended. Oat yogurt is too thin and watery even with increased gelatin. In testing, oat yogurt versions produced acceptable flavor but poor texture — loose, grainy, prone to weeping. If it is your only option, strain for 1 hour, use 1 tsp gelatin per serving, and accept a softer dairy free cheesecake than the coconut yogurt version.
Is Cocoyo or Cocojune available everywhere?
Cocoyo is available at Whole Foods nationwide and on Amazon. Cocojune is available at Whole Foods, Sprouts, and many natural food stores. If neither is available locally, look for any coconut yogurt with at least 6g fat per 100g and a thick, spoonable consistency — these are the minimum requirements for a dairy free cheesecake gluten free that sets properly.
Can I make the fully vegan version without gelatin?
Yes — use ¾ tsp agar agar per serving instead. Dissolve in warm coconut yogurt by whisking vigorously for 30 seconds. Agar sets faster than gelatin, so work quickly. The fully vegan dairy free cheesecake is slightly firmer than the gelatin version — some people actually prefer it.
Which cookie gives the best texture?
Enjoy Life Honey Graham Crunchy Cookies give the closest texture to Biscoff in a GF + DF combination. They absorb moisture at the right rate and create a cake-like layer overnight. Simple Mills Sweet Thins come second — excellent at the 6-hour mark for a dairy free cheesecake but slightly less Biscoff-like in flavor.
Can I use soy yogurt?
Soy yogurt is viable if thick and full-fat. Silk soy yogurt is too thin, but some European brands have a consistency closer to Greek yogurt. Treat it like almond yogurt — strain first, use ¾ tsp gelatin, chill overnight. Also verify it is certified GF as some soy yogurt products are made in facilities that process wheat.
How long does it last in the fridge?
Up to 3 days covered. Plant-based versions are slightly less stable — more whey separation may appear on day 3. Gelatin significantly extends stability. Day 1–2 is ideal. On day 3 the cookies are very soft and integrated into the yogurt, creating a mousse-like texture.
Final Thoughts: Dairy Free Cheesecake Gluten Free Is Completely Achievable
Dairy free cheesecake gluten free is absolutely achievable — and when done right, it is one of the most impressive allergen-friendly desserts you can make. The key is not treating it as a simple substitution: thick high-fat coconut yogurt, ¾ tsp bloomed gelatin, certified GF + DF cookies, and a full overnight chill.
Of the five variations above, the lemon version is my personal favorite for dinner parties — it fools virtually everyone into thinking it contains dairy. The mango coconut version is the most visually striking. The classic raspberry dairy free cheesecake is the everyday go-to that requires the least effort.
Dairy Free Cheesecake Gluten Free (Classic Coconut Version)
Ingredients
Method
- Step 1 — Strain the yogurt (if needed)
- If using a thinner coconut yogurt, strain through cheesecloth or fine mesh sieve for 30 minutes. Skip if using Cocoyo — already thick enough.
- Step 2 — Bloom the gelatin
- Sprinkle ¾ tsp gelatin evenly over 1 tbsp cold water in a small bowl. Do not stir. Let sit undisturbed for 5 minutes until fully spongy and bloomed.
- Step 3 — Dissolve the gelatin
- Microwave bloomed gelatin for 8–10 seconds until completely liquid and clear. Stir once. Do not boil.
- Step 4 — Make the yogurt base
- Mix coconut yogurt with vanilla, maple syrup, salt, and lemon juice. Taste — should be lightly sweet and tangy.
- Step 5 — Add gelatin to yogurt
- Pour dissolved gelatin into yogurt in a thin stream while stirring constantly. Work within 5 minutes before gelatin starts to set.
- Step 6 — Fill the jars
- Divide yogurt between two 8oz glass jars, filling each about ¾ full.
- Step 7 — Insert the cookies
- Press 6–8 GF + DF cookies vertically into each jar, pushing halfway into the yogurt.
- Step 8 — Refrigerate
- Cover and refrigerate 6–8 hours minimum. Overnight is ideal for dairy free cheesecake gluten free.
- Step 9 — Top and serve
- Add toppings just before serving — never before refrigerating. Serve cold straight from the fridge.