Frat Party Gluten-Free and Dairy-Free Cheezecake
Prep time
Cook time
Total time
Serves: 1 cheezecake
Gluten-Free Potato Chip Crust:
  • 1 10-ounce bag regular salted potato chips (not Kettle Cooked - Talia uses Whole Foods Brand rippled sea salt potato chips), reserve a few chips for garnish
  • ½ cup gluten-free all-purpose flour
  • ½ teaspoon salt
  • 5 tablespoons dairy-free margarine (such as Earth Balance Buttery Spread), melted
Dairy-Free Cheezecake Filling:
Peanut Butter Ganache:
Gluten-Free Potato Chip Crust:
  1. Preheat oven to 350ºF. Prepare a 9” springform pan for a water bath by covering the outside of the pan with foil, up and around the sides (but not into the inside of the pan), to ensure no water will leak into the dairy-free cheezecake. Line the bottom of the springform pan with parchment paper. Lightly grease the sides of the pan.
  2. Crush chips in a food processor or grinder until it turns into fine crumbs.
  3. Combine chip crumbs, flour, salt, and melted margarine in a bowl and mix very well. Press mixture into the bottom of your springform pan.
  4. Bake crust for 10 minutes in the preheated oven. While the crust is baking, prepare your filling.
Dairy-Free Cheezecake Filling:
  1. Blend all ingredients in a blender until smooth.
  2. Pour onto prepared crust.
  3. Place springform pan in a larger baking dish (like a roasting pan), and fill the large pan up with water, about halfway up the springform pan. Bake for 1 hour and 15 minutes. A toothpick will not come out completely clean, but the cheezecake will continue to set as it cools.
  4. Once the dairy-free cheezecake filling has cooled, prepare the peanut butter ganache.
Peanut Butter Ganache:
  1. Combine all ingredients in a small bowl, and stir until smooth.
  2. Pour ganache over cheezecake, and spread with a spoon to the edges of the cake.
  3. Refrigerate the cheezecake overnight.
  4. When ready to serve, remove dairy-free cheezecake from springform pan, and top with crumbled reserved potato chips and dairy-free chocolate chips.
Recipe by Go Dairy Free at