Chocolate Dairy-Free Yogurt Cheesecake


This luxurious chocolate yogurt cheesecake is a “dessert” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Hidemi Walsh. For this dairy-free delight, Hidemi uses the richness and tang of Greek-Style Cultured Almond Milk from So Delicious.

Chocolate Cheesecake with YogurtSo Delicious Dairy Free 3 Course Recipe Contest BadgeFor more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Chocolate Yogurt Cheesecake

This recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian. Most unsweetened baker’s chocolate is dairy-free, but if severe milk allergies are a concern for you, make sure that their aren’t any cross-contamination issues to contend with. Also, we haven’t tested this recipe egg-free as of yet. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?

For gluten-free and dairy-free yogurt cheesecake, simply swap the ordinary grahams with Kinnikinnick S’moreable Grahams (love these!) or a crunchy gluten-free cookie, such as Enjoy Life Honey Vanilla Graham Cookies.

For tree nut-free and dairy-free yogurt cheesecake, So Delicious Dairy Free also offers Greek-style Cultured Coconut Milk and Coconut Milk Beverage.

Chocolate Cheesecake with Yogurt
Prep time
Cook time
Total time
Recipe and photo by Hidemi Walsh, submitted for the So Delicious 3-Course Recipe Contest. See the post above for special diet options.
  1. Mix together graham crackers and olive oil in a bowl. Transfer to a greased 9-inch pie pan, and press mixture firmly on the bottom of the pan.
  2. Chop chocolate and put into a saucepan. Stir in half of almond milk. Heat over medium heat and melt chocolate completely, while stirring constantly.
  3. Preheat oven to 350ºF.
  4. In another bowl, mix together yogurt, granulated sugar, beaten eggs, all-purpose flour and cocoa powder. Stir in the rest of almond milk and melted chocolate.
  5. Pour the mixture on the crust and bake for 45 to 50 minutes. Let cool at room temperature for 20 to 30 minutes. Then refrigerate for 2 to 3 hours to set up.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

Leave A Reply

Rate this recipe: